Catering to your aircraft in Grosseto (GR).
Private aircraft come into LIRS for the Tuscan coast, the Argentario and the Maremma hills. We pack Italian dishes for the galley you have and deliver at your slot, day or night.
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.
Tuscany's Maremma is cattle, cinta senese pork, wild boar and a long coastline, and a private jet menu built here uses all of it. The private jet food that travels best from this region is cured and cold: finocchiona, prosciutto toscano, aged pecorino from the Maremma hills, bread without salt. These are the local specialities we put on private jet platters first, because they sit happily in a drawer until you plate them. Gourmet inflight meals take more care. Acquacotta, the old Maremma vegetable and bread soup, is a good inflight menu item because it reheats in the galley oven and loses nothing. Wild boar ragù travels in its own pot, pasta apart. For private jet snacks, Tuscan cantucci, almonds and olives work in any cabin. Around Grosseto, the Morellino di Scansano wine area gives you a regional pairing worth knowing about, and Maremma Tuscany olive oil is a safe, transportable gift for the cabin. If a passenger asks for something lighter, grilled coastal fish from the Argentario waters is a regular request, packed chilled for re-plating.
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.
Grosseto Corrado Baccarini is an Italian Air Force base that shares its runway with civil traffic, and the Maremma lies flat and green all around it. Private jet catering here leans on what the Tuscan coast grows and cures: Maremma cured meats, pecorino, olive oil, wild boar. Whether you fly inflight catering for four guests or in-flight catering for a full cabin, the food is cooked and packed for your galley. Aviation catering at LIRS works through your handling agent, and business aviation catering for the Tuscan summer season is a question of what stays cool on the apron. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same rule: the menu is cleared first, the box is marked by seat.
Business jet catering at Grosseto usually means a small cabin, a short list of guests and a galley with little space. For corporate jet catering and VIP flight catering, our private jet chef writes a bespoke menu around Tuscan produce, and charter flight catering is packed to the seat plan. Luxury inflight catering here can be as simple as a platter of cured meats and pecorino, or as full as a plated dinner.
Government flight catering at Grosseto is rare but possible, given the air base. Head of state flight catering and VIP aviation catering follow protocol: the menu is cleared first, a named team prepares it, and nothing is labelled with a passenger name. State visit aircraft catering is handled discreetly and on request.
Special meals at Grosseto run through the same procedure as everywhere: your dietary list reaches us, and the kitchen builds each plate on its own board. Kosher, halal, vegan, gluten free and allergen free requests are all handled, and kids meals are planned like any other order. Tuscan cooking hides gluten in more places than you would expect, from bread in the soup to flour in the ragù, and nuts and cheese turn up in sauces, so we mark each box by seat and restriction.
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.
For a crew landing at LIRS, crew meals are a separate line, commanded and charged on request. Flight crew meals and pilot meals come as crew meal boxes, labelled by role. Crew catering for a long turnaround can include a hot dish, and cockpit meals are packed for the flight deck. We can supply different meals for pilots if you ask.
FBO catering at Grosseto means catering delivery to the FBO, where your handling agent takes it to the aircraft. The general aviation terminal is small, so ground handling catering is simple to coordinate. Handling agent catering is arranged by us with them, and the box reaches the galley at your slot.
Grosseto handles light and midsize business aircraft without difficulty, and larger types can use the long runway shared with the air base. For airside catering delivery, the handling agent coordinates access to the apron, and galley catering is loaded at the aircraft door. Aircraft provisioning for heavier types follows the sill height of the door and the galley position, so tell us the type and we plan the trolleys and boxes to fit.
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.
LIRS is both a military and a civil airfield, and general aviation uses it mainly in summer. Airport catering at Grosseto is built around a quiet apron, a compact terminal and a flat approach.
Grosseto works as a small business aviation hub for the Maremma and the Argentario. In summer, inflight catering and in-flight catering orders pick up, with aviation catering and business aviation catering for owners and charter guests. Executive jet catering and diplomatic flight catering are available on request, and cabin crew meals follow the same order. FBO services and ground handling services are provided by local agents, and general aviation traffic stays moderate.
Customs at Grosseto follow Italian and EU rules. Food for a flight inside the EU moves freely, while a flight to a non-EU country may restrict cured meats, cheese and fresh fruit. Tell us the destination and we adjust the menu.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Grosseto Corrado Baccarini Air Base / Grosseto Airport included 7 passenger meals, a request for prawn salad and small fruit plates, and instructions addressing an evening cabin service. Our handling contact received the order details from The Galley Girls, including how the side dishes had been grouped. The salads went straight to the right colleague instead of circulating between several people during the turnaround. The order made private jet meals feel manageable because the meal organisation had been considered beforehand.”
“One detail shaped our order at LIRS: an evening cabin service, alongside a request for fresh fruit and breakfast pastries for 2 passengers. We discussed the dimensions before confirming; The Galley Girls grouped the side dishes into stackable containers that were easy to handle. We placed the starters in their planned storage area without first having to reorganise all the catering boxes. For our team, the strongest part of their private jet menu was how they handled galley preparation.”
“Menu approval at GRS covered a breakfast basket with individual preserves for 10 guests, leaving us to organise the service around a late menu amendment. We described our serving sequence to The Galley Girls and asked for the salads to be packed accordingly. I want a private jet chef to understand packing arrangement, and this order gave us a useful starting point. Our colleague could take over the breakfast portions without asking where every component had been placed during preparation.”
Start from the menu you want: a light Tuscan lunch for four is not the same order as a full dinner with wine pairing. Add the passenger count and any dietary needs, and we return a quote that shows each line. Local specialities are not extra by default; they are simply priced by what they cost.
Headcount changes do not reset the order. We keep your menu and scale it, and last-minute orders are treated as normal here. If the change involves a new dish with a local ingredient, we confirm what is available.
If the way back goes outside the EU, animal products such as cured meats and cheese can be blocked by the destination's rules. We plan the return menu around that, favouring items that clear easily. Share the route and we advise.
Bringing food is possible, but a short turnaround leaves little room for checking it. Anything with meat or dairy should be sealed and kept cool. For a clean handover, order from us and we deliver to the aircraft at your slot.
No, and the difference shows on long flights. A leg with two services needs two boxes planned to reheat separately. We handle that, as its own order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
