Catering to your aircraft in Decimomannu.
A flat Sardinian airfield with a military clock: that is the setting for every order at LIED. Crew meals and guest food are packed for the drawer and 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.
Sardinia has a table that travels well, and a private jet menu for Decimomannu can lean on it. Pane carasau, the paper-thin shepherd's bread, packs flat and stays crisp in a drawer, so it goes onto private jet platters beside pecorino sardo, fresh and aged, and thin slices of cured ham. Bottarga di muggine, grated at the last second, turns a simple pasta into gourmet inflight meals, and local specialities like culurgiones, the pinched potato and mint dumplings of Ogliastra, arrive chilled with the sauce in its own pot.
For the inflight menu, seadas are the dessert people ask about: fried pastry filled with cheese, served with bitter honey, Oven then honey apart. Private jet food from the island also means roast suckling pig, porceddu, sliced cold for a sharing board, and myrtle liqueur on request. Private jet snacks from Sardinia run to amaretti, torrone from Tonara and olives from the Campidano. The Sardinia region gives the galley a lot to work with, and every item is boxed for re-plating.
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.
Decimomannu Air Base sits on a flat Campidano plain at 100 ft, a military field that business aviation uses by arrangement, and private jet catering here is planned around permissions as much as menus. Inflight catering for LIED follows the aircraft's own galley, in-flight catering is boxed by seat, and aviation catering is cleared with your handling agent. For business aviation catering or executive jet catering, and for diplomatic flight catering on state movements, we work with the same crew-first routine, down to cabin crew meals.
At LIED, a corporate jet crew often knows the plan before the passengers do. Corporate jet catering is boxed by seat, business jet catering respects the galley, and VIP flight catering is cleared with the handling agent. Charter flight catering and luxury inflight catering use Sardinian produce, and a private jet chef shapes a bespoke menu for the flight.
Government flight catering at a military airfield means the protocol office speaks before the kitchen does. Head of state flight catering at Decimomannu is discreet, traced and cleared in advance. VIP aviation catering uses a named team, and state visit aircraft catering is handed over only to the people the handling agent names.
Sardinian cooking hides allergens in places you would not expect: ricotta in pastas and desserts, almonds in sweets, bottarga in sauces, and sheep's cheese in nearly everything. For kosher, halal, vegan, gluten free and other special meals, the kitchen works from a procedure, with separate boards and sealed boxes, so allergen free and kids meals stay apart from the rest of the order.
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.
Crew meals at Decimomannu are a line you add on request, priced and invoiced beside the guest food. Flight crew meals are packed by leg, pilot meals are sized for one hand, and crew catering is labelled CREW. Cockpit meals travel in crew meal boxes with a fork, and different meals for pilots are offered when policy asks for them. For cabin crew meals, the same boxes simply go into the drawer with the rest.
Your handling agent decides how food gets to the apron at LIED. FBO catering is boxed and sealed, catering delivery to the FBO is arranged around base access, the general aviation terminal is the handover point, and ground handling catering is confirmed with handling agent catering contacts.
The aircraft type decides the loading route at LIED. A light jet with a small galley takes boxed trays by hand through the door, while a larger cabin may need a high loader for galley catering and airside catering delivery. Your handling agent confirms access, and aircraft provisioning at Decimomannu follows the base's own rules for vehicles on the apron.
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.
LIED, also known as DCI, is a flat airfield in southern Sardinia used mainly by the air force. Airport catering follows base rules, general aviation visits are by arrangement, and FBO services and ground handling services are organised through your handling agent.
Business aviation hub is a stretch for Decimomannu, but the field does see executive flights and delegations. Business aviation catering here is built for small cabins, executive jet catering for short turns, and diplomatic flight catering for official movements. Inflight catering and in-flight catering are both boxed by seat; aviation catering and cabin crew meals follow the same rule.
Customs in Italy follow EU import rules: meat, dairy and fish from outside the EU are restricted. For a flight into LIED, that means local Sardinian food is the simple choice, sealed and labelled, with no declaration needed beyond the usual.
Average rating from the cabin crew and pilots we cater for.
“A request for a cold lunch with cheese and fruit, 7 passengers, and different crew meal preferences: that was our brief for the departure at DCI. The storage requirements stood out more than any sales pitch about charter flight catering. After a final adjustment to the side dishes, The Galley Girls gave us one revised order summary to work from. We checked the crew provisions against the same summary, keeping the cabin team and the handling contact aligned.”
“The cabin briefing at Decimomannu Air Base included 5 passenger meals, a request for a breakfast basket with individual preserves, and instructions addressing a small galley worktop. With private jet food, careful attention to catering handover matters as much to our crew as the menu itself. I wanted clear identification on the sauces; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the fruit plates identifiable helped the colleague taking over service understand the order without another long explanation.”
“Despite limited fridge space, we wanted the 11 guests at LIED to enjoy fresh fruit and breakfast pastries without a complicated cabin service. The Galley Girls grouped the fruit plates by service, which was more useful to us than simply receiving a list of dishes. The sauces were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes. The written menu details stood out more than any sales pitch about private jet meals.”
Price is built per menu. Because Italy restricts meat and dairy from outside the EU, we source locally in Sardinia, and that tends to lower cost as well as clearing customs. Seafood salad costs more than a cheese and bread platter, and the quote shows each line.
A delegation arriving at a military field has more moving parts: protocol, access lists, security checks. We plan around those, and last-minute orders are handled when a plan changes, though the ground team will tell you what the base needs first.
Early slots at LIED are fine for catering when the ground team knows in advance. Italian customs allow sealed, locally sourced food through without fuss, so our packed boxes arrive sealed and labelled, and the handover happens at the FBO door.
Crews can carry their own food, but customs in Italy can stop meat and dairy coming from outside the EU. One local product makes this easy: Sardinian pecorino, vacuum-packed and sold in the island's shops, goes straight onto a board with no paperwork.
Catering is not part of a charter, so the final count is what we cook for. A late change from four passengers to seven is handled, the boxes are re-labelled by seat, and the order is invoiced as a separate line.
Tail, pax and diets — a flight attendant takes it from there, day or night.
