Catering to your aircraft in Rome.
Ciampino is Rome's single-runway business aviation field, and our crew-run catering meets your aircraft at the FBO with a Lazio menu packed for your galley.
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.
Lazio cooks with few ingredients and a heavy hand on technique, which suits a private jet menu: Rome's pastas, offal-free Sunday roasts, artichokes and sheep's cheese all survive a galley if they are packed properly. Our inflight menu for Ciampino leans on local specialities that re-plate well. Spaghetti cacio e pepe goes in with the pecorino and pepper apart, so the crew finishes it at the counter. Roman private jet food also means porchetta from the Castelli hills, sliced by seat, with salsa verde in its own pot.
For private jet platters, think a Roman antipasto: prosciutto, mortadella, pecorino romano, ricotta and marinated artichokes. These private jet snacks and gourmet inflight meals are built from Lazio produce, and the local specialities change with the season: carciofi alla romana in spring, puntarelle in winter, fresh figs in late summer. Ask for Rome or Lazio and we write a private jet menu around what is in the markets that week.
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.
Ciampino sits at 427 ft on the Appian side of Rome, a single-runway field where general aviation shares the apron with scheduled traffic. Private jet catering here means planning around that mixed apron: a Roman menu packed for the galley you actually have, handed over at the FBO or by your handling agent. Inflight catering, in-flight catering and aviation catering orders for LIRA are cooked, labelled and delivered to the aircraft. For business aviation catering and executive jet catering on the Rome run, call us any hour; diplomatic flight catering and cabin crew meals are handled the same way.
Business jet catering at Ciampino usually means a short Rome stay and a compact galley. We write a bespoke menu with a private jet chef who knows what survives a re-plate, from corporate jet catering for executive teams to charter flight catering for groups. VIP flight catering and luxury inflight catering follow the same rule: cook for the galley, not for the brochure.
Government flight catering at Ciampino follows protocol: one named team, controlled traceability, quiet handover. Head of state flight catering and VIP aviation catering are cleared before cooking begins. State visit aircraft catering is packed sealed and labelled by seat only.
Roman cooking leans on dairy, wheat and cured pork, so dietary requests start with the kitchen, not the label. For kosher and halal orders at Ciampino we source and prepare separately, and we mark each box by seat number. Vegan, gluten free and allergen free meals are built from naturally suitable Roman dishes such as carciofi and legume soups, and special meals are cooked on their own board, away from the pecorino and the guanciale. Kids meals come simple: plain pasta, mild cheese, fruit.
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.
For the crew working a Rome turn, we offer crew meals on request, billed as part of the order. Flight crew meals and crew catering are packed in crew meal boxes; pilot meals and cockpit meals are separate, with different meals for pilots so the captain and first officer never share a dish. Cabin crew meals are boxed for the galley.
At Ciampino, catering delivery to the FBO is arranged with the handling agent. We confirm the general aviation terminal access, the gate and the slot, and bring FBO catering to the aircraft. Ground handling catering and handling agent catering are coordinated on the day.
Most Ciampino traffic is light and midsize, so handovers usually go straight from the FBO ramp to the cabin door. When a larger aircraft needs galley catering, tell us the type, because that decides whether airside catering delivery uses a high loader or a hand-carry through the door. We pack trolleys and boxes to fit the aircraft provisioning plan your handling agent gives us.
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.
Ciampino is Rome's second airport, used by low-cost carriers and by business aviation. Airport catering here shares ramp space with scheduled traffic, so private flights are coordinated with the general aviation terminal and its handling agents.
Rome's business aviation hub at LIRA handles summer Lazio charters, winter events and year-round corporate work. Inflight catering, in-flight catering and aviation catering are ordered with the tail; business aviation catering, executive jet catering and diplomatic flight catering are tailored to the aircraft. Ask for cabin crew meals when the rotation needs them, and they are invoiced like the rest of the order. FBO services and ground handling services run alongside.
Italian customs treat food made locally and loaded for departure as ordinary provisioning. If your next stop is outside the EU, rules on meat and dairy at the destination decide what stays on board; your handling agent can confirm.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Ciampino–G. B. Pastine International Airport included 9 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing a revised passenger count. The Galley Girls updated the side dishes in the written order and sent back a confirmation that clearly showed our amendments. I appreciated the emphasis on cabin service sequence throughout the in flight catering arrangements. The snack boxes remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Passenger preferences led us to yoghurt pots and fresh berries at LIRA; 6 portions were needed, with different crew meal preferences factored into preparation. For inflight catering services, that attention to crew briefing made the order noticeably easier to manage. With several people involved, The Galley Girls kept the starters and delivery arrangements together in a concise order update. The cabin team could match the main courses to the request before moving on to the remaining departure tasks.”
“An order of avocado toast components and breakfast fruit for 12 people at CIA had to be organised around a family lunch request. I want an inflight catering company to understand final order confirmation, and this order gave us a useful starting point. The sauces from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the breakfast portions stored until needed, which kept the first service manageable and reduced unnecessary handling.”
A late change in headcount at Ciampino is common on Rome charters, and the answer is plain arithmetic: each added or removed cover changes the total. Hot dishes scale easily; delicate cold plates are packed per person, so we advise early where a cut is awkward.
Lead time for a return meal depends mostly on the product. Pasta and roasts are easy to add; fresh seafood or special meals need a little warning. Last-minute orders are handled, and we will say what can be matched.
Customs at Ciampino is a question of where you are flying next, not where you are standing. Intra-EU departures are straightforward; for other destinations, ask your handling agent about animal products such as cured meats and cheeses.
Bringing food is possible, but Italian cured meats and cheeses can be refused on arrival in some countries. For two services, we recommend ordering both from us, with the second one cold and ready in the drawer.
Catering is arranged and billed apart from the charter. Winter fog and summer storms can reshape a day at LIRA, and we plan with that in mind, changing the plane-side handover whenever your slot changes.
Tail, pax and diets — a flight attendant takes it from there, day or night.
