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Join the biggest online market for chefs and restaurateurs

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more than 1,000 restaurants have already chosen us

Antico ristorante Beucc
Doner Club
Enoteca naturale
Gud
Remulass
Terroir
Trapizzino
Antico ristorante Beucc
Doner Club
Enoteca naturale
Gud
Remulass
Terroir
Trapizzino
Antico ristorante Beucc
Doner Club
Enoteca naturale
Gud
Remulass
Terroir
Trapizzino

Simplify your supply management

Discover new suppliers

Discover new suppliers

Find all the suppliers you need and order online. Constantly updated catalogue and price lists.

Simplify your accounting

Simplify your accounting

Simplified accounting with a single billing point. Deferred payments available.

24/7 assistance

24/7 assistance

Round-the-clock customer service for inquiries and to monitor each order

With Deliveristo you can order at any time

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Forget about notepads, stop wasting time chasing suppliers for price lists, orders, invoices and payments.

What they say about Deliveristo

double quoteAlberto Martelli

The turning point for a restaurant. Competition is fierce and having such a qualified product supply service makes all the difference

Alberto Martelli

La Carbonara

double quoteLeonardo Dingeo

Now I can order at any time, essential for a cocktail bar. With Deliveristo I have a large choice of suppliers with a single interface

Leonardo Dingeo

Carico

double quoteGabriele Ornati

With Deliveristo I can concentrate all the practices for my gastronomy, saving time and money. Everything is really simpler

Gabriele Ornati

Terroir

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fornitori
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prodotti

Suppliers selected one by one

Giuseppe Paganini and ten trifulau (truffle seekers) from the Langhe area decided to join forces to bring out the best of Piedmont.

Davide Lucini, a young entrepreneur who selects artisan suppliers throughout Italy to create an ad hoc Catering and Hospitality Industry range of products.

They are connected to an extensive exclusive network of fishing boats located throughout the upper Adriatic. They collect the catch every day, directly at the dock.

Tommaso, Claudio and Marcello are three people who believe in biological agriculture.

They use only fish from the Mediterranean, caught by Italian boats in a sustainable way, totally processed and packaged in the Anoia plant.

The Business was born in 1876, when Luigi Guffanti purchased an abandoned mine and turned it into the perfect place for aging the best Italian cheeses.

Breeders Association founded in 1996 which believed in realising a project to relaunch the Piedmontese cattle breed and to have clients appreciate again the consumption of quality meat.

In the heart of Cilento, Michele was able to protect the area biodiversity thanks to a great variety of chickpeas, beans, barley, wild peas and much more.

One of the rare closed-chain delicatessen thanks to 9 owned free range farms, which offers a product line of organic cured meats. Distinctive the cured meats with their Nero di Parma.

Award-winning salumi with an entirely Marche soul. Quality cured meats from Italian breed pigs, born, raised and processed in the Marche region.

Giuseppe Paganini and ten trifulau (truffle seekers) from the Langhe area decided to join forces to bring out the best of Piedmont.

Davide Lucini, a young entrepreneur who selects artisan suppliers throughout Italy to create an ad hoc Catering and Hospitality Industry range of products.

Take a look at the special prices for hospitality industry professionals.

No service charges or restrictions

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Gambero rosso
Le Guide De L'Espresso
Il Sole 24 ORE
Forbes
la Repubblica
LA STAMPA
Gambero rosso
Le Guide De L'Espresso
Il Sole 24 ORE
Forbes
la Repubblica
LA STAMPA
Gambero rosso
Le Guide De L'Espresso
Il Sole 24 ORE
Forbes
la Repubblica
LA STAMPA