Firenze (FI), Italy · LIRQ / FLR

Private jet catering at Florence Airport, Peretola (LIRQ / FLR), Firenze (FI)

Catering to your aircraft in Firenze (FI).

Peretola runs on a single short runway, a small apron and a steady flow of light jets and turboprops. At Florence we pack Tuscan food for the cabin you have, and your FBO or handling agent hands it over at the aircraft.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

Private jet catering with local specialities from Firenze (FI)

Tuscany gives a private jet menu a short list of ingredients that need no apology at altitude. Pecorino from Pienza, finocchiona and prosciutto Toscano cut thin, cantucci with a small bottle of Vin Santo: that is what travels well from Florence. A private jet menu built here on these local specialities leans on private jet platters, cold and portioned per seat.

Hot inflight menu items stay few and honest: ribollita, pappa al pomodoro, and a bistecca alla fiorentina sliced and plated for the galley oven, sauce apart. Gourmet inflight meals from this region rely on good oil and seasonal vegetables rather than cream. For private jet food, the Tuscany choice is nearly always a cold Tuscan plate plus one hot dish.

For private jet snacks, schiacciata with rosemary, castagnaccio in autumn and a dish of Tuscan olives travel well in a sealed box. Local specialities from the Florence area are the quiet reason crews ask for the same menu twice.

Open the menu Download the menuPDF

Tuscan private jet menu with pecorino and finocchiona plates, local specialities from Tuscany packed for Florence (LIRQ)

01Pecorino di Pienza with honeyChilled

02Finocchiona and prosciutto ToscanoChilled, sliced per seat

03RibollitaOven

04Bistecca alla fiorentina, slicedSauce apart

05Schiacciata with rosemaryRe-plate cold

06Cantucci and Vin SantoChilled

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · Firenze (FI)Florence Airport, Peretola · LIRQ

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Florence Airport, Peretola (LIRQ)

Peretola's single runway and compact apron mean most arrivals are light and midsize jets with galleys that hold a drawer and little else. Private jet catering at Florence is built around that: Tuscan food that survives a short sector, handed over at the aircraft through your FBO. Inflight catering here leans on cold plates and one hot item, and aviation catering for a diplomatic flight catering request or a business aviation catering trip follows the same discipline. Executive jet catering and cabin crew meals are ordered by phone or email, 24/7.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Private jet cabin at Florence Peretola (FLR) set for inflight catering with Tuscan platters

Business aviationOur core

Corporate and VIP jet catering at Florence Airport, Peretola (FLR)

Business jet catering at Florence is usually a light or midsize jet, a fixed slot and a short list of passengers, often travelling to Tuscan wine estates or fashion events. Corporate jet catering here relies on one hot item and cold plates; VIP flight catering and charter flight catering follow the same plan. Luxury inflight catering stays plain: good oil, bread and cured meat. Our private jet chef writes a bespoke menu for the galley you actually have.

Government flight catering for a delegation at Florence Airport (LIRQ), head of state flight catering tray, Italy

State & royalDiscretion, protocol

State visit and VIP aviation catering at Florence Airport, Peretola

Government flight catering at Florence goes through the delegation's protocol office, not the kitchen. Head of state flight catering means a menu cleared in advance, no names on labels and a named team. VIP aviation catering and state visit aircraft catering follow the same discipline: written menu, traceable ingredients, discretion.

Inflight catering menu highlights at *Florence Airport, Peretola* (LIRQ)Or write your own, we cook it

Cold private jet platters of Tuscan cheese and cured meat for Florence Airport Peretola (FLR)

Cold galley

No oven · served in four minutes

Private jet platters: pecorino, finocchiona, prosciutto ToscanoChilled

Gourmet inflight meals: panzanella with seasonal tomatoesChilled

Private jet snacks: schiacciata, olives, almondsRe-plate cold

Cantucci with Vin SantoChilled

Hot gourmet inflight meals, ribollita and sliced bistecca, for flights from Florence (LIRQ), Tuscany

Hot service

One oven · re-plated in twelve minutes

Ribollita, Tuscan bread and kale soupOven

Bistecca alla fiorentina, slicedSauce apart

Pappa al pomodoroOven

Pici with a light ragù, packed in portionsSauce apart

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Special meals & dietary requirements: in-flight catering at Florence Airport, Peretola

At Florence, special meals start from a Tuscan kitchen where flour, cheese and cured meat sit everywhere, so allergen free work depends on a separate board and a separate box. Kosher, halal, vegan, gluten free and kids meals are each handled as a procedure, sealed and marked by seat, and confirmed against your passenger list before anything is cooked.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Flight crew meals on request at Florence Airport, Peretola

Crew meals at Florence are ordered on request, invoiced like the rest of the order and labelled CREW. Flight crew meals for a midsize jet on a Tuscan turnaround are usually hearty and eaten by hand. Pilot meals come as a separate box, and crew catering can include different meals for pilots when operator policy asks for it. Cockpit meals travel in sealed crew meal boxes that fit the jumpseat. The cabin crew meals follow the same pattern, one dish per person.

Meal passLIRQ

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLIRQ

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Florence Airport, Peretola (LIRQ / FLR) terminal and apron in Tuscany, Italy for business aviation

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

Airport catering at the FBO or general aviation terminal, Florence Airport, Peretola

FBO catering at Florence means the box arrives at the general aviation terminal and goes airside with the agent. Catering delivery to the FBO is the usual route at Peretola; ground handling catering and handling agent catering follow the same chain. Give the agent the tail, slot and headcount, and the order meets the aircraft at the apron.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Florence Airport, Peretola

Peretola sees light jets and midsize business aircraft on the apron, so galley catering here is mostly carried on board by hand through the cabin door. Where a larger aircraft needs airside catering delivery, aircraft provisioning with a high loader is arranged through your handling agent against the type, door height and galley layout.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLIRQ / FLR

About Florence Airport, Peretola (FLR): airport catering for business aviation

Florence Airport, Peretola, is the city's airport, with one runway and a compact general aviation terminal. Airport catering here serves a small business aviation hub where light jets, turboprops and the odd midsize jet share the apron. General aviation operators use the terminal, and FBO services and ground handling services are limited to what a small field offers.

Business aviation

Florence fills in spring and autumn, with the fashion trade fairs and the harvest season. Inflight catering and in-flight catering here shift with the calendar, and aviation catering for business aviation catering trips leans on seasonal Tuscan ingredients. Executive jet catering for a wine-estate weekend looks different from diplomatic flight catering on a state visit. Cabin crew meals are ordered the same way every time.

Customs & food import

Italy is in the EU, so imported food from outside the Union is limited, particularly meat and dairy. For a Florence departure this makes local catering the simple choice, since Italian products are already compliant. Customs formalities concern what crosses the border with passengers and crew, and your handling agent can explain them.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★VIP AIRLINER

“Keeping the galley organised at LIRQ meant planning grilled salmon with a lemon dressing for 12 guests with a short ground stop in mind. I would discuss private jet catering with them again, especially when portion planning needs careful coordination. The Galley Girls gave us an update on the salads before the handover, which helped us organise the cabin checks. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”

Antonio Q. | Chief cabin officer — BBJ

ACJ320

★★★★★LARGE CABIN

“On this departure from FLR, 11 passengers had chosen yoghurt pots and fresh berries, and a family lunch request needed to be reflected in the order. This experience of private jet catering services gave us a useful reference for managing portion planning on another departure. I asked The Galley Girls for the desserts in compact food boxes, with garnishes supplied separately for plating on board. The sandwiches stayed together in one group, so another crew member could follow the same plating sequence.”

Diego Q. | Chief flight attendant

Gulfstream G650ER

★★★★★CHARTER

“As the person coordinating chicken skewers with a couscous salad for 4 passengers at Florence Airport, Peretola, I needed an arrangement that considered a short ground stop. The Galley Girls labelled the desserts in line with our brief, so the cabin team could identify the relevant portions quickly. We could distinguish the canapés at a glance instead of lifting lids just to establish what belonged to each service. I want a private jet catering company to understand portion planning, and this order gave us a useful starting point.”

Ana N. | Charter operator

Citation Latitude

Firenze (FI) in five questionsAsked by crews

How much does private jet catering cost for a Florence departure on a light jet?+

Cost at Peretola follows the galley size. A small cabin means plates cut per seat and one hot item, which is lighter on the invoice than a full multi-course service for a midsize cabin. Truffle in autumn changes the figure, olive oil and bread do not.

What is the lead time for a kosher or halal meal at Florence?+

A special meal changes the sequence: sourcing first, then a clean prep area, then sealing. For Florence we confirm what is possible against your request and the slot. Last-minute requests are accepted and treated with priority.

What do customs and airside access mean for catering at Florence?+

Airside access at Florence runs through the handling agent: a pass, an escort, a gate. Catering goes in with the same arrangement as any airside delivery. Customs formalities concern food coming off the aircraft, which is separate.

Can you bring food into Italy on a private jet, or should catering be ordered locally?+

Carrying food in from outside the EU runs into rules on meat, dairy and fresh produce, and the customs officer may remove it. Catering ordered at Florence is local and sidesteps this. Personal items for the trip stay your decision.

Is catering part of a charter on a delegation or government flight from Florence?+

No, not on a government flight either. Food is a separate order with its own invoice. A delegation will typically send passenger lists and restrictions through its protocol contact, and we confirm the menu against them.