MENU

Supply Chain Intelligence about:

Pastificio F.Lli Setaro Srl

Company profile   Italy

See Pastificio F.Lli Setaro Srl's products and customers

Thousands of companies like you use Panjiva to research suppliers and competitors.

Easy access to trade data

U.S. Customs records organized by company

151 U.S. shipments available for Pastificio F.Lli Setaro Srl, updated weekly since 2007
Date Supplier Customer Details 43 more fields
2025-08-05 Pastificio F.Lli Setaro Srl
Misono Food Ltd.
XXX XXXXX X XXX XXXXXX
Bill of lading
2025-06-17 Pastificio F.Lli Setaro Srl
Misono Foods Buona Italia
XXXXX XXXX XXXX
Bill of lading
2025-03-22 Pastificio F.Lli Setaro Srl
Misono Food Ltd.
XXXXX
Bill of lading
Shipment data shows what products a company is trading and more. Learn more

Explore trading relationships hidden in supply chain data

Contact information for Pastificio F.Lli Setaro Srl

 
Address
VIA MAZZINI 47 TORRE ANNUNZIATA 80058 ITALY
 
 
Top products
  1. pasta
  2. macaroni
Top HS Codes
  1. HS 19 - Preparations of cereals, flour, starch or milk; pastrycooks' products

Sample Bill of Lading

151 shipment records available

Date
2025-08-05
Shipper Name
Pastificio F.Lli Setaro Srl
Shipper Address
VIA MAZZINI 47 TORRE ANNUNZIATA 80058 ITALY
Consignee Name
Misono Food Ltd
Consignee Address
75 9TH AV NEW YORK NY 10011 UNITED STATES
Notify Party Name
Misono Food Ltd
Notify Party Address
75 9TH AVENUE, NEW YORK 10011 US
Weight
6700
Weight Unit
K
Weight in KG
6700.0
Quantity
711
Quantity Unit
PKG
Shipment Origin
Italy
Details
6,700.0 kg
From port: Salerno, Italy
To port: New York/Newark Area, Newark, New Jersey
Place of Receipt
Salerno
Foreign Port of Lading
Salerno, Italy
U.S. Port of Unlading
New York/Newark Area, Newark, New Jersey
U.S. Destination Port
New York/Newark Area, Newark, New Jersey
Commodity
XXX XXXXX X XXX XXXXXX
Container
HAMU1952134
Carrier Name
COMPASS LINES
Vessel Name
KOBE EXPRESS
Voyage Number
528W
Bill of Lading Number
COMP0125311196
Master Bill of Lading Number
HLCUGOA2505AYPS7
HTS Codes
HTS 1902.19