Catering to your aircraft in Comiso.
Comiso is a quiet southeast Sicily field where private jets arrive for baroque weekends and summer stays, and we cook for the crew standing at the galley: Sicilian produce, packed, labelled by seat, handed over at the aircraft.
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.
Comiso sits in the Ragusa province of Sicily, and the private jet menu for this field leans on the south-eastern kitchen: Ragusano DOP cheese, ricotta from the Iblei hills, Pachino tomatoes, carob and Modica chocolate. A good inflight menu here is built from these, because the produce is strong and travels well. Local specialities such as caponata, arancini and cannoli are what guests ask for after a weekend in Ragusa Ibla, Modica or Noto.
For private jet platters we cut Ragusano and pecorino, add olives, sun-dried tomato and almonds from the island, and pack them cold with the bread apart. Gourmet inflight meals follow the Sicilian pattern: pasta alla Norma, swordfish involtini, braised pork from the Ragusa farms, finished in your oven or re-plated cold. Private jet snacks are the easy win: almond biscuits, mandorle, Modica chocolate squares and fruit. Every private jet food order for Sicily is written around what is in season, so ask us what the local specialities look like in your travel month.
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.
A former NATO airfield turned civil field on the Ragusa plateau, Comiso sees business aircraft arriving for baroque-town weekends and summer coast stays, and private jet catering here follows the Sicilian table: ricotta, citrus, Ragusano, Modica chocolate. Our team of former VIP flight attendants packs inflight catering for the galley you actually have, from aviation catering for a light jet to business aviation catering for a long-range cabin. Executive jet catering is briefed by type and seat plan, diplomatic flight catering goes through protocol first, and cabin crew meals are ordered with the trip. Reach us by phone or email, day or night, once the tail and the slot are known.
Business jet catering out of LICB starts with who is flying and for how long. For corporate jet catering we need the type and galley; for VIP flight catering the guest preferences; for charter flight catering the seats. A private jet chef proposes a bespoke menu, and luxury inflight catering is finished the way the cabin allows.
When an official flight uses LICB, the order is cleared by the protocol office first. Government flight catering and head of state flight catering are cooked by a named team with full ingredient traceability, and state visit aircraft catering and VIP aviation catering are delivered discreetly to the aircraft.
At Comiso the dietary question is mostly about Sicilian habits: semolina pasta and bread are everywhere, ricotta and almond turn up in sweets, and fish stock hides in sauces. Special meals are cooked on a separate board and boxed apart, whether kosher, halal, vegan, gluten free or allergen free, and kids meals are packed the same way. We confirm the seat number and restriction before anything is cooked.
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.
Crews on the ground at Comiso often wait for a slot or for duty time to reset, and crew meals are what makes that wait bearable. Flight crew meals are ordered with the trip, pilot meals can differ for captain and first officer, and crew catering arrives labelled CREW. Cockpit meals are packed for one hand, crew meal boxes hold hot or cold dishes, different meals for pilots are standard on request, and cabin crew meals follow the same order. All are on request and invoiced like the rest.
FBO catering at Comiso means catering delivery to the FBO where your handling agent meets the aircraft. The general aviation terminal is small, ground handling catering is arranged through your handling agent, and your handling agent catering contact receives the order details before the slot.
At LICB the aircraft type decides how it is loaded: a light jet takes boxes through the cabin door, while a larger cabin may need a high loader at the door. Galley catering is packed to the galley of the aircraft, ovens, chillers and drawer space, and airside catering delivery goes through your handling agent. Tell us the type and any aircraft provisioning that must reach the hold.
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.
Comiso, in southeast Sicily at 756 ft, is a former air base converted to civil use. For business aviation, general aviation traffic uses the same apron, and airport catering is delivered through the FBO.
Comiso is a modest business aviation hub, busiest from spring to autumn when guests head for the baroque towns and the southern coast. Inflight catering, in-flight catering and aviation catering are ordered here for private jets; business aviation catering and executive jet catering serve owners and charter, diplomatic flight catering follows protocol, and cabin crew meals are arranged with the trip. FBO services and ground handling services are the usual way in.
Comiso is in Italy and the EU, so flights within the Union carry food without special declaration. Arrivals from outside the EU must observe restrictions on meat, dairy and fresh produce, and we plan the catering for the departing leg accordingly.
Average rating from the cabin crew and pilots we cater for.
“What impressed me at LICB was how a request for avocado toast components and breakfast fruit was handled despite a short ground stop. The Galley Girls kept the side dishes separate from the finishing elements, which gave us control over the final presentation. For flight catering, that attention to meal organisation made the order noticeably easier to manage. The main courses stayed together in one group, so another crew member could follow the same plating sequence.”
“Keeping the galley organised at CIY meant planning avocado toast components and breakfast fruit for 6 guests with two separate meal services in mind. The order made flight catering services feel manageable because the written menu details had been considered beforehand. 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 salads to the request before moving on to the remaining departure tasks.”
“Food presentation mattered to our 2 guests, but a short ground stop also had to be considered when organising a mezze selection with flatbreads at Comiso Airport. This experience of airline catering gave us a useful reference for managing crew briefing on another departure. I asked The Galley Girls to review the main courses quantities against the passenger brief, and the proposed portions made sense. The quantities of side dishes matched our service plan, leaving us comfortable with the order before the final briefing.”
Private jet catering at Comiso is priced like any other order: per menu and per headcount, never per tray. A short stop before a late slot suits a light cold service; a long turnaround invites more. Choose between a Sicilian board, a hot main or both, and we will cost it before the slot.
Two services over a long flight change the order more than the airport does. At Comiso we write both meals at once, mark them by seat and keep the second one cold or oven-ready according to the galley. Late requests are accepted, so call or email whenever the plan firms up.
EU rules apply at Comiso: food moves freely inside the Union, while non-EU arrivals must declare animal products. A weather delay in winter is the more common issue, and catering is packed to cope with a late departure.
You may carry your own food at LICB, subject to customs rules for animal products. In practice crews waiting out duty time prefer a meal that is cooked and boxed. We pack pilot meals separately from guest trays, on request.
Catering does not come with the charter: it is ordered and invoiced separately. Into Comiso, the empty cabin on a repositioning flight often means just crew meals.
Tail, pax and diets — a flight attendant takes it from there, day or night.
