Catering to your aircraft in Cervia (RA).
At LIPC the season sets the rhythm: Riviera summers, empty winters, a few event weekends. We build the menu around that, cook in Romagna style and pack it for a drawer and one small oven.
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.
Emilia-Romagna is one of the easiest regions in Italy to build a private jet menu from, and Cervia sits in the middle of it. The salt pans just behind the coast give Cervia sea salt, sold as sale dolce, and it finishes a plate better than it seasons one, so it goes in a small pot beside the dish. Romagna's local specialities travel well in a galley: piadina romagnola, folded or kept flat and re-plated warm; squacquerone, the soft cheese that wants a cold drawer; cured meats from the region; and Adriatic fish when the season offers it.
For an inflight menu on this field we keep the hot dishes simple enough for a one-oven galley: cappelletti in brodo packed with the broth apart, tagliatelle al ragù with the sauce in its own container, and grilled fish that is finished at the oven rather than cooked aboard. Cold private jet platters lean on prosciutto, mortadella-free options for guests who avoid pork, fresh fruit from the Romagna orchards and seasonal vegetables. Private jet food from Cervia is about what survives altitude and the drawer, and what a flight attendant can plate in one pass. Gourmet inflight meals and private jet snacks complete the picture: a box of piadina with fillings kept apart, and local biscuits for the cabin.
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.
Cervia Air Base sits flat at 18 ft on the Romagna coast, between salt pans and pine woods, and a business jet landing here is usually bound for the Adriatic summer or an event on the riviera. Private jet catering at LIPC is built for that kind of trip: a galley plan agreed with the crew, local Romagna produce on the menu, and the FBO or handling agent as the handover point. For inflight catering and in-flight catering on a short Italian leg we cook light and pack for re-plating. Our aviation catering and business aviation catering for executive jet catering clients covers diplomatic flight catering protocol too, and cabin crew meals are ordered with the same booking.
A typical brief at LIPC is a small cabin, a short leg and guests who want Italian food rather than a hotel tray. Business jet catering and corporate jet catering follow that: a bespoke menu from our private jet chef, VIP flight catering for the principals, and charter flight catering priced per menu. Luxury inflight catering here means well-cooked pasta and fresh fish, not decoration.
For government flight catering out of LIPC, the protocol office signs off the menu first, and only then does the kitchen start work. Head of state flight catering and VIP aviation catering use a named team, traceable ingredients and discreet packing. State visit aircraft catering follows the delegation's instructions and the security procedures of the field.
Special meals at Cervia are a procedure adapted to Romagna cooking, where the hidden allergens are flour in the ragù and the sauces, egg in the fresh pasta, and cheese in the piadina fillings. Kosher, halal, vegan, gluten free, allergen free and kids meals are each cooked on a separate board and packed in a separate box, marked by seat number, so nobody opens the wrong tray in the galley.
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 LIPC the crew eats last, so crew meals are ordered on request and billed as a normal line. Flight crew meals are portioned for a short turn; pilot meals and cockpit meals are packed apart, in crew meal boxes marked CREW. Crew catering can include different meals for pilots, so the captain and first officer do not share a dish.
FBO catering at Cervia means a handover at the aircraft, arranged with your handling agent. Catering delivery to the FBO is agreed with the general aviation terminal, ground handling catering follows ramp access rules, and handling agent catering is confirmed before the slot.
Galley catering for a large cabin at Cervia depends on the aircraft: door height, whether a high loader is needed, and where the galley sits. Airside catering delivery is arranged through your handling agent, and aircraft provisioning for a bigger type is planned around the available ramp equipment, not assumed.
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.
LIPC sits at 18 ft on flat coastal land beside the salt pans of Cervia. It is a working air base first, so airport catering is planned around access and permissions, with general aviation arrivals handled by the local handling agent.
Business aviation to Cervia peaks in summer and around events on the riviera. Inflight catering and in-flight catering on this field stay simple: aviation catering for short legs, business aviation catering for charter guests, executive jet catering for owner-flown trips, diplomatic flight catering when protocol applies, and cabin crew meals ordered with the same booking. It is a smaller business aviation hub than its neighbours, with general aviation and FBO services arranged through ground handling services.
Customs at an Italian air base follow EU food import rules. What we load in Romagna is not an issue; leftovers from a non-EU leg are. Ask your handling agent what can remain aboard before you plan the order.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at LIPC: a changing departure schedule, alongside a request for a light pasta dish with grilled vegetables for 8 passengers. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The Galley Girls suggested compact food boxes for the side dishes, and that choice worked well with our storage arrangement. I could hand the canapés to a colleague with a short explanation instead of unpacking the whole order.”
“Between cabin checks at Cervia Air Base, I coordinated roasted chicken and seasonal vegetables for 8 guests and explained our concerns about a late menu amendment. When comparing inflight catering companies, I would look closely at written menu details after this experience. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. That left time to check the sandwiches properly before the passengers were ready for the next part of the service.”
“Menu approval at Cervia Air Base covered vegetarian wraps and colourful salads for 12 guests, leaving us to organise the service around two separate meal services. The Galley Girls talked through the quantities of main courses with us before confirmation, rather than leaving us to guess the portions. There was enough information about the breakfast portions to brief the crew without making assumptions about what had been ordered. The order made in-flight catering services feel manageable because the cabin service sequence had been considered beforehand.”
For an early departure from Cervia, think breakfast: pastries, fresh fruit, eggs packed for the galley oven. That simple spread costs far less than a four-course dinner at 22:00. Price comes from the menu you pick, whether seafood or cured meats are in it, and the number of covers.
Local products make an order easier, not harder, when they are Romagna staples. Tell us you want cappelletti or Adriatic prawns on the menu and we confirm the supply against the season. Last-minute orders for Cervia are handled.
Italian customs look at what comes in from outside the EU, not at what we cook in Romagna. When the headcount shifts we change covers and dietary boxes. Anything left from a previous non-EU leg is a handling-agent conversation.
Many crews bring their own snacks. For anything with meat or dairy arriving from outside the EU, check with your handling agent. When you plan the return flight, we can provision it from Cervia so you do not carry food across a border.
Not as standard. The private jet charter price does not include food. At LIPC, if the turnaround is brief, we choose dishes that need little galley time, such as cold platters and a one-oven hot course.
Tail, pax and diets — a flight attendant takes it from there, day or night.
