Catering to your aircraft in Montichiari (BS).
Brescia Gabriele d'Annunzio runs light business traffic towards Lake Garda and Lombard industry. Tell us the tail, the slot and the seat plan; we write the menu around the galley, not the other way round.
We know the galley, the diet card and the 5 a.m. re-plate — because we lived them. So we built the caterer we always wished we could call.
Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.
The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.
Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.
Lombardy gives the private jet menu at Brescia Gabriele d'Annunzio its backbone: lake fish from Garda, Grana Padano and Franciacorta from the hills, and polenta country on the plain. Our local specialities travel as they would from a restaurant pass: chilled platters stay chilled, hot items are sealed for the galley oven, sauces ride in their own pots.
An inflight menu from Montichiari can lean on Lombard classics: casoncelli alla bresciana, risotto, cured meats from the valleys, olive oil from the Garda shore. Each dish is chosen for how it survives a galley, so local specialities arrive plated in your head and re-plated in your hands. Private jet food here is built on ingredients that hold, not on tricks.
Ask for private jet food from Lombardy and we start with the season: lake fish in warm months, braised dishes and polenta when fog sits over the plain. The private jet menu for LIPO names every item, notes what needs the oven and what stays chilled, and keeps Lombardy's local specialities honest.
Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.
Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.
Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.
On the plain around Montichiari, Lombardy, autumn fog and a summer rush of Garda-bound guests shape every order. Private jet catering at LIPO is written by former VIP flight attendants who know what a galley can and cannot do. We cover inflight catering and in-flight catering for charter and owner flights, aviation catering and business aviation catering for operators, executive jet catering for corporate teams, diplomatic flight catering for state movements, and cabin crew meals for the flight deck.
Business jet catering at Brescia Gabriele d'Annunzio follows how people fly here: a short corporate hop, a charter flight catering order for a Garda weekend, a private jet chef asked for something Lombard. We build each bespoke menu around the galley, with VIP flight catering, corporate jet catering and luxury inflight catering in mind.
Government flight catering at Brescia Gabriele d'Annunzio runs on protocol: a menu cleared before cooking, sealed trays, named contacts. For head of state flight catering and state visit aircraft catering, we agree every item beforehand and keep VIP aviation catering discreet.
Lombard kitchens run on wheat, butter, cheese and cured meat, so special meals here need a real procedure: kosher, halal, vegan, gluten free, allergen free and kids meals are each prepared on separate boards and sealed apart from other trays. For a gluten-free guest, polenta replaces bread and pasta, and we flag every sauce that hides flour. Tell us the seat and the restriction and the card goes on the lid.
A sheet per guest. Separate boards, separate boxes.
Sealed, certificate in the same box.
Their own menu, nothing to cut at altitude.
Vegan, low-carb, light — composed, never compromised.
We pack crew meals for Brescia on request, billed with the order. Pilot meals and flight crew meals travel as crew meal boxes, cockpit meals sit apart, and different meals for pilots are available so captain and first officer never share a dish. Crew catering and cabin crew meals are labelled by role.
At LIPO your handling agent opens the apron gate, so FBO catering is agreed before the slot is confirmed. We run catering delivery to the aircraft through the general aviation terminal route, and ground handling catering and handling agent catering end at the same point: the cabin door, trays sealed and labelled by seat. At Brescia Gabriele d'Annunzio the apron is quiet, which keeps the handover to the FBO simple.
Some aircraft arriving at Brescia Gabriele d'Annunzio sit high on the apron and do not take a van at door height. In that case galley catering needs a high loader for airside catering delivery, arranged through your handling agent. We tell you which trolleys, boxes and containers go on, and aircraft provisioning is matched to the galley layout so nothing is carried twice.
Mention it when you orderCertified, inspected, with cold-chain records filed against your trip.
Whichever terminal you park at, handover is at the aircraft, on your slot.
Allergen sheet per guest, halal and kosher on request, sealed and labelled.
Itemised and trip-report ready, sent after the leg.
Brescia Gabriele d'Annunzio sits on flat Lombard land at Montichiari, with a long runway and a general aviation apron that rarely queues. Airport catering here pairs with FBO services and ground handling services that work by appointment, so a late order is handled through your agent rather than a counter. For a crew landing at VBS, the field behaves like a small business aviation hub: few movements, one apron, nobody rushing the galley.
Business aviation at Brescia is steady rather than loud, a business aviation hub for the Garda weekend and the industrial plain behind it. Inflight catering and in-flight catering serve corporate groups and charter clients through the same FBO services and ground handling services, while aviation catering and business aviation catering follow the aircraft type. Executive jet catering suits owner flights, diplomatic flight catering suits delegations, and cabin crew meals and crew meals are boxed separately for the flight deck.
Customs at Brescia Gabriele d'Annunzio treat food on board as aircraft stores, and EU rules apply to anything arriving from outside the Union. Your FBO services and ground handling services contact at this business aviation hub can confirm what the officer will ask to see. A menu built on Lombard ingredients keeps import questions off the table, and we flag any item that is not.
Average rating from the cabin crew and pilots we cater for.
“As the person coordinating a cheese board and savoury canapés for 6 passengers at VBS, I needed an arrangement that considered different crew meal preferences. The crew provisions came from The Galley Girls in individual containers, with a packing list that matched the contents. We placed the canapés in their planned storage area without first having to reorganise all the catering boxes. For inflight catering, that attention to galley preparation made the order noticeably easier to manage.”
“My order at Brescia Gabriele d'Annunzio Airport covered a breakfast basket with individual preserves for 7 guests, with a practical service plan needed because of limited fridge space. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. For in-flight catering, that attention to storage requirements made the order noticeably easier to manage. That left time to check the crew provisions properly before the passengers were ready for the next part of the service.”
“Despite a family lunch request, we wanted the 2 guests at LIPO to enjoy fresh fruit and breakfast pastries without a complicated cabin service. For vip inflight catering, that attention to final order confirmation made the order noticeably easier to manage. After a final adjustment to the snack boxes, The Galley Girls gave us one revised order summary to work from. The note about the desserts was easy to spot, and we could brief the rest of the team quickly.”
At Brescia Gabriele d'Annunzio, the final figure is built from three things: the menu, the number of seats, and the access arranged by your handling agent. We separate them so you can compare. A simple chilled lunch costs a fraction of a seven-course hot service.
Ask about lead time and we start with customs: Italy applies EU food-import rules, so a menu built on Lombard produce avoids the problem. Last-minute orders are handled, and where an imported item is needed we explain what it takes.
Delegations arriving at Brescia Gabriele d'Annunzio need a menu cleared before it is cooked. Customs treat food on board as part of the aircraft stores, and we supply the list your agent needs. Local Lombard ingredients avoid import questions altogether.
A very early or very late departure from LIPO leaves no time to shop. If you plan to bring food, check customs rules first; otherwise let us pack for the galley you actually have, and hand it over at the aircraft on your slot.
Charter terms do not usually include food, and Brescia is no exception. Catering is its own order, invoiced on its own. A local product such as Garda olive oil or lake trout can be added to the menu and priced in that order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
