Catering to your aircraft in Catania.
Etna sets the weather at Catania, and Sicily sets the menu. We cook and pack for the galley you have, and hand it over at the FBO on your slot.
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.
Sicily gives a private jet menu its character before any chef touches it. At Catania, the private jet food that travels best is the one the island already makes for the road: arancini, caponata, grilled swordfish, ricotta-filled pastries. Local specialities such as pistachio from Bronte, blood oranges from the plain below Etna and wild fennel go onto the inflight menu in the form that suits a galley, with the sauce apart and the cold elements chilled. Crew meals are ordered on request and invoiced like the rest of the order, and a Sicilian lunch for the cockpit usually means pasta alla Norma packed to be eaten by hand or from a tray. Sicily changes with the month: spring means artichokes and fava beans, summer means tomatoes and capers, autumn means mushrooms from the Etna slopes.
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.
Ash from Etna can close the runway at Catania-Fontanarossa for a few hours, and the galley you stocked has to survive the wait. Private jet catering at LICC is planned around that: dishes that hold in a drawer, a cold board that keeps, and a hot course finished in the oven only when you are cleared. We also cover inflight catering for the repositioning leg, in-flight catering for long Mediterranean sectors, and aviation catering for crews that sleep over in Sicily. Business aviation catering and executive jet catering orders reach your FBO the same way, diplomatic flight catering follows protocol, and cabin crew meals ride on the same order.
Business jet catering at Catania usually means a short Mediterranean sector with a tight galley. Corporate jet catering and charter flight catering orders arrive with a headcount and a few restrictions, and we write a bespoke menu with the private jet chef on seasonal Sicilian produce. VIP flight catering follows the same line, and luxury inflight catering at CTA often starts with tuna, citrus and pistachio.
Official visits through CTA need a menu agreed with the protocol office first. Government flight catering and head of state flight catering are packed sealed and labelled. State visit aircraft catering is delivered with a named contact, and VIP aviation catering never carries a name on the box.
Sicilian cooking hides allergens in places a galley does not expect: almonds and pistachio in sauces and pastries, anchovy in pasta toppings, sesame in bread and sweets, wheat in the breadcrumbs that coat so many fried dishes. For kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals at Catania, each dish is prepared on a separate board and sealed in its own box, labelled by seat number, so nothing is opened by mistake in the cabin.
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.
At LICC the crew often waits, so crew meals are built to hold. Flight crew meals and pilot meals are boxed with the oven instruction, cockpit meals are easy to eat in a seat, and crew catering for the cabin follows. Crew meal boxes can carry different meals for pilots, and cabin crew meals are added on request, invoiced as part of the order.
FBO catering at Catania is handed over at the general aviation terminal, with your handling agent opening the gate. Catering delivery to the FBO is arranged with ground handling catering in mind, and handling agent catering follows the same path.
Larger aircraft at Catania-Fontanarossa need galley catering loaded with a high loader, and the type decides the door and the sill height. Airside catering delivery is arranged with your handling agent before the slot, and aircraft provisioning for a wide-body is planned from the galley layout: trolleys, drawers, ovens and chillers. Tell us the type and the galley configuration and we pack for what the aircraft actually has.
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.
Catania-Fontanarossa is the largest airport in Sicily, and a business aviation hub for the eastern half of the island, with a general aviation apron beside the main terminal. Airport catering for private flights here depends on which apron you are parked on and which handler runs it, and FBO services and ground handling services decide who can drive an airside van to your door.
Summer fills the Catania apron with private traffic bound for Taormina and the coast, and Etna ash can stack aircraft up for a few hours. Inflight catering and in-flight catering lean on fish and citrus in that heat, and aviation catering for the crew is planned beside the cabin order. Business aviation catering, executive jet catering, diplomatic flight catering and cabin crew meals go on one order, with crew meals added on request and invoiced like the rest.
Italy applies EU customs rules to food. Arriving from inside the EU is simple; from outside it, meat and dairy can be held back. FBO services and ground handling services at Catania cannot clear what customs stops, so ordering locally keeps the galley clear.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted chicken and seasonal vegetables at CTA; 12 portions were needed, with an evening cabin service factored into preparation. I want a private jet chef to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls confirmed the handover contact and identified the breakfast portions, making the catering delivery easier for our team to track. The desserts went straight to the right colleague instead of circulating between several people during the turnaround.”
“Having 6 guests request vegetarian wraps and colourful salads at Catania-Fontanarossa Airport meant planning the portions carefully while accounting for a family lunch request. I would discuss in flight catering with them again, especially when crew briefing needs careful coordination. The Galley Girls labelled the canapés in line with our brief, so the cabin team could identify the relevant portions quickly. The breakfast portions were also listed clearly, which made it easier to pass instructions between crew members during preparation.”
“Between cabin checks at LICC, I coordinated a breakfast basket with individual preserves for 3 guests and explained our concerns about different crew meal preferences. The salads from The Galley Girls were organised around the cabin plan, with the later service items kept apart. Our colleague could take over the fruit plates without asking where every component had been placed during preparation. This experience of inflight catering services gave us a useful reference for managing cabin service sequence on another departure.”
Ordering a kosher or allergen-free dish at Catania adds preparation, so it sits higher than an ordinary Sicilian starter. Pistachio in season costs more than almonds, for example. We quote private jet catering by menu, not by tray, once we know the seats and restrictions.
Lead time here is mostly a matter of access: who is cleared to enter airside, at which gate, with which vehicle. Share the handling agent's details with the order and we align with them. Last-minute orders are handled without drama.
The rule that matters for Catania is the EU one on animal products, which limits what arrives from third countries. Fresh food bought in Sicily is cleared by default. For international arrivals, we suggest ordering locally rather than bringing food on board.
A government or delegation flight at Catania is handled with the same discipline as any, with extra steps: menu approval, sealed boxes, traceable ingredients and a named team. You can bring food too, but most delegations prefer the catering to be fully traced.
The charter covers the aircraft, not the food. A night departure from Catania still needs its own catering order, and early morning slots are a normal case, with last-minute requests handled. It is invoiced as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
