LIPK / FRL · Forlì-Luigi Ridolfi International · Emilia-Romagna

Private jet catering at Forlì-Luigi Ridolfi International Airport (LIPK / FRL), Forlì (FC)

Catering to your aircraft in Forlì (FC).

Forlì-Luigi Ridolfi International is a quiet Romagna field where a light jet or a large cabin parks within sight of the terminal. We cook for that aircraft: Romagna produce for the passengers, crew meals for the flight deck, packed for a galley you describe.

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

Forlì (FC) on the plate: local specialities for in-flight catering at FRL

Romagna is a table you can pack. A private jet menu out of Forlì starts with piadina romagnola, cut and wrapped so it stays pliable, and squacquerone, the soft local cheese that travels sealed in its own pot. Cured meats from the plain, prosciutto and mortadella, slice cleanly for a cold plate and need no galley at all.

For hot service the inflight menu leans on pasta: tagliatelle al ragù and cappelletti in brodo, finished in the oven on board, sauce apart when the cabin is small. Local specialities like these are what private jet food looks like when it is cooked for a drawer and a seat number, not for a restaurant table.

Private jet platters are the easy win here: a board of cured meats, pecorino, olives and grilled vegetables, built for the {Region} table and wrapped chilled. Gourmet inflight meals and private jet snacks, such as piadina bites and dried fruit, round out a Forlì order for Emilia-Romagna departures.

Open the menu Download the menuPDF

Romagna piadina, squacquerone and cured meats, local specialities for a private jet menu from Forlì, Emilia-Romagna

01Piadina romagnolaChilled, wrapped flat, warmed briefly on board

02Squacquerone with figsSealed pot, serve cold

03Prosciutto and mortadella boardSliced to order, re-plate cold

04Tagliatelle al ragùOven, sauce apart

05Cappelletti in brodoBroth in its own container, oven

06Sangiovese risottoOven, finish with parmesan at the pass

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 · Forlì (FC)Forlì-Luigi Ridolfi International Airport · LIPK

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Forlì-Luigi Ridolfi International Airport (LIPK)

Forlì-Luigi Ridolfi International sits on flat Romagna plain, a long runway built for military use and now open to business traffic. Private jet catering at LIPK follows what that terminal asks of you: a handling agent at the apron, a galley that is often a bare drawer, and a menu that can lean on the local table. Inflight catering and aviation catering here are cooked for the aircraft you actually fly. For the flight deck we pack cabin crew meals and pilot dishes on request, and for protocol sectors we handle diplomatic flight catering. Business aviation catering, executive jet catering and in-flight catering all follow the same brief: type, slot, seat plan.

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

Light business jet parked on the Forlì (FRL) apron, galley drawer open for executive jet catering from the handling agent

Business aviationOur core

Corporate and VIP jet catering at Forlì-Luigi Ridolfi International Airport (FRL)

A typical business jet brief at Forlì is a corporate trip into Romagna or a charter positioning for the Adriatic coast. Business jet catering and corporate jet catering here follow the cabin: a light jet takes cold plates, a larger one a full hot course. VIP flight catering, charter flight catering and luxury inflight catering all start from a private jet chef who writes a bespoke menu from the Romagna market and your seat plan.

Government and head of state flight catering prepared for a VIP aviation transfer at LIPK, Forlì

State & royalDiscretion, protocol

Government flight and VIP aviation catering at Forlì-Luigi Ridolfi International Airport

When an official aircraft uses LIPK, the menu is agreed with protocol before anything is cooked. Government flight catering, head of state flight catering, VIP aviation catering and state visit aircraft catering are all written with traceability and discretion, and delivered airside through the handling agent.

The jet catering menu at *Forlì-Luigi Ridolfi International Airport* (FRL)Or write your own, we cook it

Cold private jet platters of Romagna cured meats and cheeses packed for flights from Forlì-Luigi Ridolfi International

Cold galley

No oven · served in four minutes

Private jet platters of Romagna cured meats and pecorinoChilled

Piadina wraps with squacquerone and rocketRe-plate cold

Gourmet inflight meals: farro salad with grilled vegetablesChilled

Private jet snacks: almonds, dried fruit, grissiniChilled

Burrata with datterini tomatoesSauce apart

Hot gourmet inflight meals, tagliatelle al ragù and roast chicken, packed for aircraft galleys at Forlì, Italy

Hot service

One oven · re-plated in twelve minutes

Tagliatelle al ragùOven

Cappelletti in brodoSauce apart

Roast chicken with rosemary potatoesOven

Grilled sea bream, lemon, olive oilOven

Gourmet inflight meals: aubergine parmigianaOven

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 and allergen free inflight catering at Forlì-Luigi Ridolfi International Airport

At Forlì the local kitchen leans on wheat, eggs and soft cheese, so allergens hide in places a crew does not expect: egg pasta, breadcrumbs on cutlets, the milk in squacquerone. Kosher, halal, vegan, gluten free, allergen free, kids meals and other special meals are cooked on separate boards and packed in separate, sealed boxes, marked by seat number. It is a procedure, written for each order, not a line on a label.

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

Crew meals on request for flights from Forlì (FC) (FRL)

At LIPK we cook crew meals as a separate order from the cabin. Flight crew meals are packed in crew meal boxes, pilot meals are built around a dish you can eat during a break, and cockpit meals are labelled apart from guest trays. Crew catering is on request and invoiced with the order, and different meals for pilots are prepared when the policy calls for it.

Meal passLIPK

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLIPK

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Forlì-Luigi Ridolfi International Airport (LIPK / FRL), general aviation apron in Emilia-Romagna

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO catering and handling agent delivery at Forlì-Luigi Ridolfi International Airport

FBO catering at Forlì ends at the general aviation terminal or the apron door, handed over to your handling agent. Catering delivery to the FBO is arranged with the slot, and ground handling catering follows the access rules of the field. Handling agent catering is coordinated by phone or email, and we hand the order to the aircraft.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Forlì-Luigi Ridolfi International Airport

Aircraft type decides the loading at LIPK: a light jet is carried to the door, a larger cabin may need a high loader at the apron. Galley catering is planned around that, with your handling agent arranging airside catering delivery to the aircraft door. Aircraft provisioning for a wide-body charter is agreed with the tail number and door height known in advance.

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 airportLIPK / FRL

Airport catering at Forlì-Luigi Ridolfi International Airport (LIPK)

Forlì-Luigi Ridolfi International is an Emilia-Romagna airport on flat ground, with a long runway and a general aviation terminal that business aircraft use for access to Romagna, Bologna and the Adriatic coast. It is a calm field with a large apron.

Business aviation

Airport catering at Forlì suits general aviation and the business aviation hub role the field plays for Romagna. FBO services and ground handling services keep the traffic simple. Inflight catering and in-flight catering here are written for private aircraft, aviation catering for charter operators, and business aviation catering, executive jet catering and diplomatic flight catering for corporate and official flights. Cabin crew meals are ordered with the same call.

Customs & food import

Italy applies EU rules to food entering the country, and customs at Forlì follow them. Meat and dairy from outside the Union are restricted, which is why catering is cooked on Italian soil. Send the tail and the slot and we confirm the handover with your handling agent.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

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

Leave a review

★★★★★LIGHT JET

“The cabin briefing at LIPK included 4 passenger meals, a request for avocado toast components and breakfast fruit, and instructions addressing a small galley worktop. This experience of FBO catering gave us a useful reference for managing crew briefing on another departure. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. There was no need to reconstruct the starters quantities from several messages during the final departure checks.”

Yasmin L. | VIP flight attendant

Citation XLS+

★★★★★VIP AIRLINER

“Timing and organisation mattered at FRL, where our order of a cheese board and savoury canapés for 8 people involved different crew meal preferences. For airport catering, that attention to galley preparation made the order noticeably easier to manage. With several people involved, The Galley Girls kept the canapés and delivery arrangements together in a concise order update. The sandwiches went straight to the right colleague instead of circulating between several people during the turnaround.”

Pedro G. | Chief cabin officer — BBJ

BBJ 2

★★★★★CHARTER

“Passenger preferences led us to mushroom risotto and a green salad at Forlì-Luigi Ridolfi International Airport; 9 portions were needed, with different crew meal preferences factored into preparation. The Galley Girls grouped the canapés by service, which was more useful to us than simply receiving a list of dishes. We left the sauces stored until needed, which kept the first service manageable and reduced unnecessary handling. My main takeaway from this inflight catering order was the practical approach to written menu details.”

Nils C. | Charter operator

Falcon 900LX

Ordering for LIPK, in shortAsked by crews

How much does private jet catering cost for a Forlì flight where the crew waits on the ground?+

Start from how long the crew will be on the ground. A turnaround at LIPK that stretches out calls for hot plates and a snack for the jumpseat, and each addition is quoted as part of the menu. You see the total before the slot, and nothing is charged for a meal you did not request.

What lead time should I plan for private jet catering when the cabin is empty on a short repositioning flight into Forlì?+

With no cabin to cater, a repositioning flight into Forlì is a flight-deck order: crew meals, water, a coffee. These are simple to place and last-minute orders are accepted, 24/7. The time you give us is the slot, not a deadline we impose.

What are the customs rules for inflight catering into Italy, and does the aircraft type and galley size change them?+

For a flight into Forlì, catering is bought and cooked in Italy, so customs rarely touches it. The size of the galley matters more: it decides how many hot dishes are possible and how much must be served cold.

Can you bring food on board into Forlì, for instance a kosher, halal, allergen or child's special meal?+

A special-meal request is the one case where outside food is risky: customs, labelling and cross-contact all matter. Order kosher, halal, vegan, gluten free or children's meals through us and each box comes sealed, labelled by seat.

Is catering part of a charter flying into Forlì, and how does the handling agent get food airside?+

Catering sits outside a private jet charter agreement, even at a quiet field like Forlì. We deliver through the handling agent, who manages the airside pass, and invoice the order separately.