Catering to your aircraft in Rimini (RN).
Rimini's season runs hard from June to September, with light jets and large cabins sharing the apron. We cook, pack and label for the galley you fly, and the crew meals sit on their own line in the same order.
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.
Emilia-Romagna is one of the easiest regions in Italy to build a private jet menu from. Rimini's own table is the piadina romagnola, the flatbread folded around squacquerone, a soft, tangy fresh cheese, with rocket or cured ham. These local specialities travel well and suit a galley with no real kitchen.
The Adriatic coast gives the inflight menu its seafood: brodetto-style fish stew in winter, grilled calamari, and the tiny clams known as vongole in a light white wine sauce. Private jet food from this stretch of coast is simple and fresh, and each dish is packed with its sauce apart.
Inland, Romagna supplies passatelli in broth, cappelletti, and prosciutto and mortadella from the Emilian side. Tagliatelle al ragù is a regional signature but needs a galley oven; for cold service we plan a board of cured meats, Parmigiano Reggiano and fresh fruit from the Romagna orchards. Rimini and the wider Emilia-Romagna region give the cook plenty to work with at every season.
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.
Federico Fellini International sits on the Adriatic coast of Emilia-Romagna, a field that fills with business aviation traffic from June to September and goes quiet in the winter months. Private jet catering at LIPR follows that rhythm: cold boards and seafood for the beach season, hearty Romagna dishes when the cold sets in. Inflight catering and in-flight catering here start from what Romagna grows and catches, and aviation catering is built around the galley of the aircraft on the ramp. Business aviation catering, executive jet catering and diplomatic flight catering all reach the aircraft the same way, and cabin crew meals ride in the same order as the guest trays.
Business jet catering at Rimini is mostly corporate and executive traffic in summer, with a fair share of charter flight catering for groups heading to the coast. Corporate jet catering follows the same pattern: a brief with the count, the galley and the slot. VIP flight catering and luxury inflight catering rely on a private jet chef who builds a bespoke menu around Romagna produce, from squacquerone to Adriatic prawns.
Official flights into LIPR need a quiet process. Government flight catering and head of state flight catering start with a protocol check, and VIP aviation catering keeps labels to seat numbers. State visit aircraft catering is confirmed with your handling agent and the FBO, and the team stays consistent.
In Rimini the allergens hide in the local table: wheat in piadina and fresh pasta, egg in cappelletti and passatelli, shellfish in the seafood sauces, nuts in desserts. For kosher, halal, vegan, gluten free and allergen free orders we use separate boards and sealed containers, marked by seat number. Kids meals and other special meals follow the same procedure, agreed with your handling agent before the slot at LIPR.
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 LIPR the crew often turns around fast between beach-season flights. Crew meals are an on-request line, and flight crew meals and pilot meals travel in crew meal boxes marked CREW. Crew catering and cockpit meals are easy to eat in the jumpseat, and different meals for pilots are packed on request. Cabin crew meals are listed apart from guest trays.
FBO catering at Rimini ends at the general aviation terminal, where we arrange catering delivery to the FBO and your handling agent. Ground handling catering is coordinated for airside access, and handling agent catering follows the slot you give. We never name a handler; we work with whoever is assigned to your flight.
Rimini's general aviation apron sees everything from light jets to large cabin aircraft in peak season, and the aircraft type decides how we load. For jet catering on bigger cabins, airside catering delivery may need a high loader; on smaller jets the cases go aboard by hand. Galley catering is packed to the aircraft's oven and drawers, and aircraft provisioning at RMI is coordinated with the FBO and your handling agent so the vehicle reaches the right door.
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.
Rimini's airport is a regional field with a general aviation apron that fills in summer. Airport catering here serves business aviation traffic, and the elevation of 40 ft and coastal weather shape the day. Orders are taken 24/7 and last-minute requests are handled.
LIPR is a business aviation hub in season, with FBO services and ground handling services for private flights. Inflight catering and in-flight catering lean on Romagna produce, and aviation catering and business aviation catering are packed for the galley. Executive jet catering, diplomatic flight catering and cabin crew meals each get their own line in the order. General aviation traffic peaks in summer.
Italy follows EU food rules, and customs treat meat and dairy from outside the EU strictly. For Rimini orders we source locally, so the paperwork stays simple, and your handling agent receives the list matching your manifest.
Average rating from the cabin crew and pilots we cater for.
“I wanted prawn salad and small fruit plates for 2 guests at RMI, packed sensibly for a cabin team dealing with a short ground stop. I appreciated the emphasis on galley preparation throughout the flight catering services arrangements. The Galley Girls suggested individual containers for the crew provisions, and that choice worked well with our storage arrangement. Separating the side dishes from the first service items helped us avoid opening boxes we did not yet need.”
“Food presentation mattered to our 7 guests, but a revised passenger count also had to be considered when organising beef fillet with roasted potatoes at Federico Fellini International Airport. The salads supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. My main takeaway from this airline catering order was the practical approach to cabin service sequence.”
“Menu approval at LIPR covered a cheese board and savoury canapés for 12 guests, leaving us to organise the service around limited fridge space. I asked The Galley Girls for the sandwiches in sealed meal containers, with garnishes supplied separately for plating on board. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks. With crew meals, careful attention to meal organisation matters as much to our crew as the menu itself.”
What moves the figure here is the departure slot. A breakfast box for a 6 a.m. rotation costs less to build than a four-course dinner for a night departure, and a seasonal Adriatic fish costs more than piadina and cured meats. We confirm the quote before your slot, never at the ramp.
Squacquerone and cured meats from the Romagna side are easy to source, so a menu built on them is simple to turn around. Fresh vongole or a catch of the day need more sourcing. Last-minute orders at LIPR are handled, and we tell you what is possible before you commit.
Italy applies EU food rules, and meat and dairy from outside the EU are the sticking point at customs. When your headcount shifts late, the catering list and the declaration move with it, so we source locally in Rimini and keep the paperwork matching your manifest.
You can carry it, but for the return leg we would rather cook here. Food from elsewhere has an unknown temperature history and may fall foul of customs, while an order placed at Rimini, with piadina, cured meats or seafood, is handed to your handling agent at the aircraft.
No. Catering is not part of a charter: the contract covers the aircraft, and the food is ordered separately and invoiced on its own, like any order. Give us the slot and the turnaround length at RMI and we pack for the galley you have.
Tail, pax and diets — a flight attendant takes it from there, day or night.
