My previous post was about a move. My normal culinary practice is:

One every flight from US or France:
1) a case of whatever wine is the best deal. I have a bag selected specifically to carry a case of wine.

From Spain:
1) several jars of my favorite Tuna
From Italy:
1) olive oil,
2) balsamic vinegar,
3)wine, sometimes

My Italian and often French supplies I buy from Eurodrink in Ventimiglia, on the French/Italian border in the A8 exit pattern. They have a large supply and excellent prices. Of course I usually fly out of Nice, a half hour away.

From the US:
1. Organic nonfat dehydrated milk (it thickens the yogurt I make);
2. Scotch whiskey;
3. Pots, pans and other cooking implements;
4. Espresso machines, any other machines, parts fro refrigerators, stoves (I have a Wolf and it eats igniters) and other small pieces.

from the UK:
Booze from World of Whiskeys

From Japan:
Kyocera knives

Those are my consistent things. Other unplanned ones happen often, like mushrooms from Poland and Lithuania; truffles from Croatia and France and the odd cheese when my spouse sees a special one.