Catering to your aircraft in Caserta.
The apron at Grazzanise is wide, flat and quiet, and the flights that land here are state, charter or repositioning traffic. We give your crew private jet catering built on Campania produce and handed over at the FBO or 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.
Campania is the pantry behind every private jet menu we write for Grazzanise. The plain around Caserta is buffalo country, so the inflight menu opens with mozzarella di bufala, ricotta and burrata, packed cold with the whey kept apart so nothing weeps in the drawer. Private jet food from Campania means San Marzano tomatoes, Gragnano pasta, smoked provola and cured meats from the Apennine foothills. These local specialities travel well when you plan for the galley: a caprese that is assembled on board, a pasta that is finished in the oven, a baba or sfogliatella that needs no heat at all. Our private jet platters and gourmet inflight meals come from that list, with private jet snacks such as taralli and dried fruit for the cabin. Order from Caserta or Campania and tell us how many oven shelves you have.
Caserta gives us a short, honest pantry for a private jet menu: buffalo mozzarella, ricotta, sun-ripened tomatoes, hazelnuts from the hills and lemons from the coast of Campania. An inflight menu built on them stays simple because the produce does the work. Private jet food here is mostly cold and fresh, with one hot dish such as a ragù or a parmigiana that you finish in the oven. Local specialities like sfogliatella and caffè in a flask round out the tray. Private jet platters of cured meats and cheeses, gourmet inflight meals plated for re-plating, and private jet snacks for a long wait on the apron are all packed to the aircraft's galley, not to the menu.
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.
Grazzanise sits on flat Campania farmland at 29 ft, in buffalo mozzarella country, and private jet catering here starts with that dairy: fresh cheese, tomatoes and Neapolitan pastry packed for your galley. Our former VIP flight attendants cover inflight catering for Caserta and the whole Italian south, from aviation catering for corporate trips to business aviation catering for charter crews. Executive jet catering and diplomatic flight catering go through the same order, and cabin crew meals are added when you ask for them.
Executives landing at LIRM for the Caserta area usually travel light and eat well. Business jet catering from us means a bespoke menu written by a private jet chef who asks about your galley first. Corporate jet catering, VIP flight catering and charter flight catering all share one logic here: luxury inflight catering that holds up in a drawer and finishes in a small oven.
Before anything is cooked at Grazzanise, government flight catering is cleared by protocol, and the menu follows from that clearance. Head of state flight catering and VIP aviation catering are cleared before anything is cooked, with a named team and traceable ingredients. State visit aircraft catering at an airfield used to controlled movements stays discreet, and the handover is agreed with the handling agent.
Special meals at Grazzanise are a procedure built around Campanian cooking, where the allergens hide in familiar places: semolina pasta and breadcrumbs for gluten free requests, ricotta and mozzarella in nearly every dish, hazelnuts in the pastry. A kosher or halal order from Caserta is sourced and sealed before it reaches the galley, and vegan, allergen free and kids meals are written on the card by seat number so the crew knows which tray is which.
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 Grazzanise are on request and invoiced like any dish. Flight crew meals are packed in crew meal boxes marked for the cockpit, so the captain's tray stays apart from the cabin. Pilot meals and cockpit meals are written for a one-handed eater, and we offer different meals for pilots on request. Cabin crew meals and general crew catering follow the same order, so everyone on board eats.
FBO catering at Grazzanise means catering delivery to the FBO or to the foot of the aircraft, agreed with your handling agent. The general aviation terminal is where we meet the handover, and ground handling catering follows the slot you were given. Handling agent catering also settles who opens the airside door.
Grazzanise is an airfield where heavy military and state aircraft are routine, so airside catering delivery here is planned around the aircraft type. For larger cabins we arrange a high loader through your handling agent, and galley catering is packed to the galley you have: the number of ovens, the drawer space, the chillers. Aircraft provisioning for a narrow-body differs from a light jet, and we ask for the type before we pack.
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.
Grazzanise is an air base in the Caserta plain, 29 ft above sea level, with a runway built for heavy aircraft. Airport catering here is arranged around general aviation traffic that is occasional rather than daily, so FBO services and ground handling services are booked in advance.
Inflight catering, in-flight catering and aviation catering for Grazzanise answer a field that sees few private movements, so business aviation catering is planned around each arrival. Executive jet catering and diplomatic flight catering are routine when state traffic lands, and cabin crew meals are added when the aircraft stays. It is a business aviation hub only in the sense that Caserta and Naples need it.
Italy applies EU rules for food on board. Catering sourced locally for departures inside the EU needs little paperwork, while meat and dairy leaving for non-EU destinations follow the destination's import rules. Your handling agent at Grazzanise confirms what clears.
Average rating from the cabin crew and pilots we cater for.
“Having 2 guests request a seafood starter and warm vegetable sides at LIRM meant planning the portions carefully while accounting for different crew meal preferences. Our brief for jet catering was met with a sensible plan for packing arrangement. The snack boxes came from The Galley Girls in stackable containers, with a packing list that matched the contents. Separating the sandwiches from the first service items helped us avoid opening boxes we did not yet need.”
“An order of roasted chicken and seasonal vegetables for 3 people at Grazzanise Air Base had to be organised around different crew meal preferences. I appreciated the emphasis on galley preparation throughout the VIP flight catering arrangements. I wanted clear identification on the fruit plates; The Galley Girls made the packing arrangement easy to compare with the order. Keeping the crew provisions identifiable helped the colleague taking over service understand the order without another long explanation.”
“Food presentation mattered to our 3 guests, but different crew meal preferences also had to be considered when organising a breakfast basket with individual preserves at Grazzanise Air Base. We changed the quantities of canapés, and The Galley Girls reflected the request in the final packing list. The salads remained as originally requested, which was reassuring when we checked the latest version with operations. For charter flight catering, that attention to packing arrangement made the order noticeably easier to manage.”
Private jet catering cost at Grazzanise is the menu plus the people, nothing else. A cabin crew on a short turnaround eats light and cold. A flight crew waiting out its duty time asks for something substantial. We quote each version separately, and the invoice reads like any other order, dish by dish.
If the cabin is empty, the lead time has little to do with cooking. A repositioning leg to Grazzanise needs crew meal boxes, and those are planned around the slot and around access to the apron. Last-minute requests are accepted for this kind of order, and we confirm the handover point with your handling agent.
Aircraft size shapes the customs discussion: bigger galleys carry more fresh dairy, more meat, more fish, and each product has its own rule on leaving the EU. At Grazzanise we ask for the type and the next destination, then pack accordingly. Your handling agent confirms what clears.
Food from outside is allowed on board in principle, yet a kosher, halal or allergen request at Grazzanise works better when we prepare it to order. We seal the meal, mark it by seat, and keep it away from the other trays. A child's meal is simple: smaller portions, plain flavours, no hazelnut.
Not by default. A private jet charter contract and a catering order are two documents. For Grazzanise we agree the slot, the headcount and the handover point with your handling agent, then invoice the meal service by itself.
Tail, pax and diets — a flight attendant takes it from there, day or night.
