Catering to your aircraft in Palermo.
Palermo's runway looks out over the Gulf of Castellammare, and the season sets the order. In July, cold Sicilian plates and chilled citrus; in January, hot arancine and soups. We pack for the aircraft and the crew, and hand 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.
A private jet menu for Palermo is a Sicilian one. Arancine, caponata, pasta alla Norma, sarde a beccafico and a plate of citrus with ricotta are the dishes that make sense on an inflight menu here: they travel, they plate well, they taste of the island. Cannoli shells travel empty with the ricotta cream in its own pot, filled at the last moment.
Private jet food from Sicily works best when each local speciality is packed for its weakness. Arancine go in the oven, caponata stays chilled, pasta alla Norma keeps its sauce apart, and blood orange and pistachio finish a gourmet plate. These local specialities give a Palermo private jet menu a character no generic tray has, across all of {Region}: Sicily.
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.
Winter bizjets and summer yacht-season arrivals do not eat the same way at Palermo. Our private jet catering for LICJ follows the season, with business aviation catering, diplomatic flight catering and cabin crew meals all handled from one brief, in-flight catering built for the galley you actually have.
A typical business jet at Palermo carries four to eight passengers and a small galley with one oven. Business jet catering here means corporate jet catering built for that galley: VIP flight catering on a cold plate, charter flight catering from a private jet chef, luxury inflight catering where the bespoke menu is written around Sicilian produce.
When a delegation flies into Palermo, the menu goes through the protocol office, not the kitchen. We provide government flight catering and head of state flight catering with full ingredient traceability, VIP aviation catering with a named team, and state visit aircraft catering with discretion.
Palermo kitchens lean on wheat, almonds, pistachios, ricotta and fish, so allergens hide in sweets and breadcrumbs as often as in main dishes. Kosher, halal, vegan, gluten free and allergen free special meals are built on a separate board and packed in a separate box, with kids meals kept simple and plain. Tell us the restriction and the seat, and the plate follows that.
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 LICJ the crew eats between legs, so we pack crew meals in boxes that open easily. Flight crew meals, pilot meals and cockpit meals are listed separately, crew catering is on request and invoiced, and crew meal boxes are marked. If the captain and first officer need different meals for pilots, we pack them apart. Cabin crew meals sit in their own box.
Catering delivery to the FBO at Falcone–Borsellino is handed over on your slot, and your handling agent arranges the airside pass. FBO catering, handling agent catering and ground handling catering all end at the same place: the aircraft door, reached from the general aviation terminal.
At Palermo the aircraft type decides the loading: a light jet takes a few boxes by hand, while a larger cabin may need a high loader to reach the door. Galley catering is packed to the galley the aircraft actually has, and airside catering delivery follows the handling agent's access. Aircraft provisioning for a long-range type is agreed before the slot.
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.
Palermo's airport receives the island's private traffic through its general aviation terminal, where FBO services and ground handling services run day to day. For airport catering, it is a working business aviation hub for Sicily, with the apron kept busy by yacht-season arrivals.
Traffic here swells with summer and yacht season, and airport catering follows it: inflight catering, in-flight catering and aviation catering for the cabin, business aviation catering and executive jet catering for corporate trips, diplomatic flight catering for the official side. Cabin crew meals and crew meals are ordered alongside each of them.
Italy applies EU customs rules, so animal products arriving from outside the Union can be stopped at the apron. For airport catering at Palermo, that is why the galley is stocked with Sicilian produce cooked on the island.
Average rating from the cabin crew and pilots we cater for.
“I wanted mushroom risotto and a green salad for 10 guests at Falcone–Borsellino Airport, packed sensibly for a cabin team dealing with several individual meal preferences. The side dishes from The Galley Girls were organised around the cabin plan, with the later service items kept apart. We left the fruit plates stored until needed, which kept the first service manageable and reduced unnecessary handling. For our team, the strongest part of their private jet catering menu was how they handled catering handover.”
“Before our guests boarded at LICJ, we needed mini sandwiches and individual desserts divided into 4 portions suitable for several individual meal preferences. The Galley Girls suggested separate meal boxes for the sauces, and that choice worked well with our storage arrangement. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. With private aviation catering, careful attention to portion planning matters as much to our crew as the menu itself.”
“Our priority at PMO was a selection of petits fours and sandwiches for 8 passengers, with a changing departure schedule shaping the service plan. The Galley Girls updated the fruit plates in the written order and sent back a confirmation that clearly showed our amendments. The written menu details stood out more than any sales pitch about business jet catering. There was no need to reconstruct the sandwiches quantities from several messages during the final departure checks.”
Start from the shopping list. Swordfish and pistachio sweets cost more than bread and vegetables. How long the crew sits on the ground at Palermo decides whether one meal or two is needed, and the quote follows that list.
An empty cabin still has a crew to feed. The lead time here depends on your slot and how large the order is, and last-minute orders are handled day and night, so tell us when the slot moves.
Italy follows EU customs, which can stop animal products brought in from outside the Union. A bigger galley often arrives pre-stocked from elsewhere, and that stock is the part at risk. Provisioning cooked in Sicily avoids the question.
You can bring food, but animal products from outside the EU can be refused at Italian customs. For a kosher, halal, allergen or child's meal we cook locally, on a separate board, with the seat number on the box.
No. Catering is not part of the charter: it is ordered and invoiced on its own. At Falcone–Borsellino your handling agent arranges the airside access, and the meals are handed over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
