Catering to your aircraft in Cameri (NO).
Cameri Air Base sits among the rice fields of the Novara plain, and a flight out of LIMN is packed for a galley, by former flight attendants, with Piedmont produce in the box.
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.
Piedmont is rice, cheese, hazelnut and slow braising, and Cameri sits in the heart of the rice country around Novara. Our private jet menu for Cameri Air Base draws on that: risotto with a sauce that travels apart, tomino and Toma cheeses, bagna cauda for the dinner flight, and hazelnut sweets from the Langhe. Every inflight menu is written for the galley, so a braise comes packed for the oven and a vitello tonnato stays chilled until you re-plate it. Local specialities are cooked and labelled by seat, never improvised on board.
Private jet food from Piedmont is a good fit for a cabin: Novara rice, Gorgonzola from the Novara hills, agnolotti, and panna cotta. For LIMN and the Piedmont region we build the private jet menu around these, with each local speciality described the way it behaves in a galley: what goes in the oven, what stays cold, what is served apart. The inflight menu is confirmed with your flight attendant, and last-minute orders are handled.
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.
LIMN sits on the flat Novara rice plain in Piedmont, a military field that handles business aviation only through its handling agent, and that shapes every private jet catering order we pack for Cameri. Inflight catering here is built around what the handling agent can bring airside, so we confirm tail, slot and headcount before anything is cooked. For executive jet catering and diplomatic flight catering, the brief is agreed with the protocol contact in advance. The same galley logic applies to aviation catering and business aviation catering at Cameri as anywhere else: it arrives packed for the aircraft you actually fly. In-flight catering for the cabin and cabin crew meals for the flight deck ride in the same order, separate boxes.
A business jet catering brief at Cameri usually starts with the aircraft: a light jet with a single oven gets a short menu, a larger cabin gets more. For corporate jet catering and charter flight catering we ask who is flying, how many, and what the galley can finish. VIP flight catering and luxury inflight catering at LIMN lean on Piedmont ingredients, written by a private jet chef as a bespoke menu for the cabin.
Cameri Air Base is a military field, so government flight catering here is a matter of protocol before cooking. Head of state flight catering and VIP aviation catering orders are cleared with the office handling the visit, and state visit aircraft catering is delivered by a named team through your handling agent, with discretion and traceability on every box.
Rice, wheat, butter and cheese run through Piedmont cooking, so allergens hide in sauces and stocks more than on the plate. For Cameri we write special meals as a procedure: kosher and halal sealed in their own trays, vegan and gluten free cooked on a separate board, allergen free orders labelled by seat, and kids meals built with the same care. Risotto stock and agnolotti fillings are checked line by line before a dish is released.
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.
Flight crew meals are ordered with the trip, on request and billed on the same invoice. For Cameri, pilot meals and cockpit meals are cooked to survive a long wait at a military field, and crew meal boxes are labelled CREW so nobody opens a guest tray by mistake. Crew catering can include different meals for pilots, and cabin crew meals sit in a separate box.
FBO catering at Cameri depends on the base: catering delivery to the FBO or to the general aviation terminal goes through your handling agent, who opens the airside door. Ground handling catering and handling agent catering are coordinated before the slot, so the box reaches the aircraft rather than the gate.
Loading at Cameri Air Base follows the aircraft type and the access the base grants. At Cameri Air Base the airside run goes through your handling agent, and galley catering for a larger cabin may need a high loader, while a light jet takes boxes through the stair door. We ask the type and the galley layout so aircraft provisioning is planned before the slot, and airside catering delivery follows the access the base allows.
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.
Cameri Air Base serves Novara and the Piedmont plain, with airport catering for the occasional business aviation visit arranged through the handling agent. General aviation here is limited and FBO services depend on the base, so ground handling services are confirmed per flight.
As a business aviation hub Cameri is quiet: visiting executive jet catering, inflight catering for delegations, and the occasional charter. In-flight catering, aviation catering and business aviation catering are written for each visit, diplomatic flight catering goes through protocol, and cabin crew meals are packed apart.
Italy is in the EU and Schengen, so departures inside the Union are simple; arrivals from outside meet customs and veterinary rules on meat and dairy. We label every container so the contents can be checked without unpacking the galley.
Average rating from the cabin crew and pilots we cater for.
“With several individual meal preferences to consider at LIMN, we needed a practical way to serve a cold lunch with cheese and fruit to 12 passengers. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The order made private jet food feel manageable because the galley preparation had been considered beforehand. The cabin team could match the snack boxes to the request before moving on to the remaining departure tasks.”
“As the person coordinating vegetable tartlets and a dessert selection for 3 passengers at Cameri Air Base, I needed an arrangement that considered a short ground stop. My main takeaway from this private jet meals order was the practical approach to portion planning. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“The cabin briefing at Cameri Air Base included 5 passenger meals, a request for a seafood starter and warm vegetable sides, and instructions addressing a revised passenger count. My main takeaway from this private jet menu order was the practical approach to galley preparation. I asked The Galley Girls for the canapés in shallow trays, with garnishes supplied separately for plating on board. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”
The galley size drives the number: a compact cabin takes cold platters and one hot course, a bigger one takes a full service. At Cameri a rice-based menu is gentle on cost, an Alba truffle menu is not. Private jet catering is quoted per order, like any invoice.
Flag any special meal when you send the slot. Rice and butter dominate local cooking, so an allergen free meal is cooked apart. We handle last-minute orders, with the diet card travelling on the tray.
Tell us who your handling agent is. They handle airside access and customs presentation, and we label every container so it passes without a delay at the gate.
Food in the cabin is not forbidden, but customs rules on both ends apply: Italy and the EU control animal products, and your arrival country may be stricter. Check before you load Piedmont cheese.
A private jet charter does not include catering, so you order and pay for it apart. At LIMN a state or government flight often has a fixed brief, which we write into the menu.
Tail, pax and diets — a flight attendant takes it from there, day or night.
