Catering to your aircraft in Levaldigi (CN).
LIMZ is a high, quiet airfield that fills for ski weekends, and crews need food that survives a delay. We pack Piedmont plates for the aircraft you fly and hand them over at the FBO.
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 the table behind every Cuneo order. A private jet menu for LIMZ starts with what the region does best: egg-rich tajarin, agnolotti del plin, vitello tonnato, bagna cauda in the cold months, and hazelnut from the Langhe in almost every dessert. Cuneo province adds Bra sausage, Castelmagno cheese and Raschera, and in autumn the white truffle changes the whole inflight menu.
Private jet food from Piedmont travels well when you choose it with the galley in mind. Vitello tonnato and a plate of local salumi go cold and wait in the drawer, while braised beef in Barolo and a risotto finish in the oven. Gourmet inflight meals for Cuneo International can also lean on Piemontese hazelnut cake and gianduja, the local specialities passengers recognise from the first bite.
Levaldigi has no shortage of produce within the Piedmont plain: chestnuts and porcini in autumn, asparagus in spring, peaches from the Cuneo valleys in summer. We turn them into private jet platters of cheese, cured meats and grissini, and private jet snacks such as hazelnut biscuits, and the inflight menu for LIMZ changes with whatever the season gives 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.
Cuneo International sits on a high plain at 1,267 ft, ringed by the Alps, and winter fog decides more departures than any schedule. Private jet catering here is planned around that: dishes that hold in a drawer through a delay, then re-plate cleanly when the slot finally opens. Cuneo is also a ski gateway, so inflight catering and in-flight catering lean on warm, filling Piedmont food, with aviation catering and business aviation catering matched to the aircraft on the apron.
Business jet catering at Cuneo is usually a ski-season brief: a light or midsize jet, four to eight guests, lunch in the air. Corporate jet catering and VIP flight catering here lean on Piedmont plates; a private jet chef adapts each bespoke menu to the galley, and charter flight catering follows the same logic with luxury inflight catering touches such as truffle in autumn.
Government flight catering at Cuneo is rare but handled with discretion. Head of state flight catering and VIP aviation catering begin with a protocol check before anything is cooked; state visit aircraft catering is traceable, sealed and packed by a named team, with nothing on the labels that identifies a passenger.
Piedmont cooking leans on egg pasta, butter, cheese and hazelnut, so allergens hide in places guests do not expect: bagna cauda has anchovy, plin carries veal, and many sauces start from flour. For Cuneo International we treat special meals as a procedure. Kosher, halal, vegan, gluten free and allergen free orders are cooked on separate boards and sealed on their own, kids meals are packed apart, and every tray is marked by seat number with its dietary note.
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.
On request and invoiced as part of the order, crew meals suit the short turnarounds at Levaldigi. Flight crew meals, pilot meals and cockpit meals come in crew meal boxes, crew catering follows the rotation, and different meals for pilots are packed apart so nobody shares a dish.
FBO catering at Cuneo is delivered to the general aviation terminal and coordinated with your handling agent. Catering delivery to the FBO means a named person at the door, and ground handling catering on the apron is agreed around your slot, so handling agent catering never arrives to a closed gate.
On the apron at LIMZ, the type of aircraft sets how the boxes go aboard. A light jet takes a few boxes through the cabin door by hand, while a larger cabin may need a high loader at the door, and we plan galley catering for that. Airside catering delivery is coordinated with your handling agent on the apron, and aircraft provisioning follows the galley you actually have: oven, no oven, or a chiller only.
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.
LIMZ serves Cuneo and the Maritime Alps, with a terminal that handles scheduled and general aviation traffic side by side. For private flights it is an easy, uncrowded field, and airport catering is built around the aircraft that arrive.
Business aviation traffic at Cuneo peaks with ski weekends and the white truffle fair in autumn. Inflight catering and in-flight catering for those flights are seasonal, aviation catering and business aviation catering follow the aircraft, executive jet catering suits the cabin, diplomatic flight catering has its own protocol, and cabin crew meals complete the order. General aviation here is simple, with FBO services and ground handling services close to the apron, a small business aviation hub.
Italy is in the EU and Schengen, so flights within the area see lighter checks. Departures to non-EU destinations from Cuneo need sealed meat and dairy, labelled and documented; your handling agent confirms the requirements, and we pack accordingly.
Average rating from the cabin crew and pilots we cater for.
“Nothing about the 2 guest order at Cuneo International Airport called for excess complexity: just grilled salmon with a lemon dressing and sensible planning for a tight boarding window. I wanted clear identification on the main courses; The Galley Girls made the packing arrangement easy to compare with the order. Our brief for private jet meals was met with a sensible plan for galley preparation. Keeping the snack boxes identifiable helped the colleague taking over service understand the order without another long explanation.”
“Between cabin checks at LIMZ, I coordinated avocado toast components and breakfast fruit for 5 guests and explained our concerns about different crew meal preferences. My main takeaway from this private jet menu order was the practical approach to portion planning. The Galley Girls gave us an update on the canapés before the handover, which helped us organise the cabin checks. The starters went straight to the right colleague instead of circulating between several people during the turnaround.”
“The 12 passenger portions of fresh fruit and breakfast pastries were the easy part; managing a late menu amendment at CUF took more planning. I want a private jet chef to understand storage requirements, and this order gave us a useful starting point. We changed the quantities of main courses, and The Galley Girls reflected the request in the final packing list. The crew provisions remained as originally requested, which was reassuring when we checked the latest version with operations.”
If the manifest at LIMZ grows from four to seven, the quote grows with it, line by line. How much does private jet catering cost then? It depends on whether the new guests join the hot course or only take the platters. We revise the invoice with each change.
A return leg from LIMZ is easier when the first order already names the day and the aircraft. Seasonal produce, such as truffle in autumn, can need a word earlier, but late requests are still accepted. Phone or email us any hour.
A short turnaround at Levaldigi leaves no time for a missed form, so share the slot and destination first. EU flights are straightforward; flights going outside the EU need catering that arrives sealed and documented.
Guests sometimes want a family recipe on board. We can accommodate it as a special item, packed and marked, as long as customs allows it for the destination and the galley can hold it for both services.
The charter price at Cuneo does not include meals. Catering is a separate order, invoiced separately, and a winter delay only changes the time of handover, not the arrangement.
Tail, pax and diets — a flight attendant takes it from there, day or night.
