Lombardy eats with the seasons, and a private jet menu for Il Caravaggio International follows them. Autumn and winter lean on risotto alla milanese, braised beef with polenta, and cassoeula for crews that want something warm from the oven. Spring brings asparagus from the plain and fresh river fish; summer is cold platters, melon with cured meat, and lighter pasta salads that survive a long taxi.
The inflight menu draws on Bergamo's own table: casoncelli alla bergamasca, a stuffed pasta with butter, sage and pancetta, which we pack with the butter sauce apart so it re-plates cleanly. Taleggio, Branzi and Gorgonzola travel as a cheese board with honey and mostarda, cut per passenger. These are the local specialities that make private jet food from LIME read as Lombard rather than generic.
Polenta taragna and slow-cooked meats are the winter backbone of Lombardy, but they need a proper galley oven and a cover over the dish, so we ask for the aircraft type first. Where the galley is small, we move to cold local specialities: bresaola, grana, grissini and a fruit plate, plated cold and sealed in the drawer until service.
Sweet finishes keep well: torta del donizetti, a Bergamo sponge with liqueur and cream, travels in a sealed box and goes onto the plate cold. Coffee is part of the ritual here, so a proper espresso setup or ready-poured flasks can be added. Lombardy's private jet menu is an Italian one in the best sense: simple, seasonal, and kind to a galley that has one oven and little counter.
