Catering to your aircraft in Falconara Marittima (AN).
LIPY works at the pace of the Adriatic season: busy in summer, light in winter. We cook and pack for the galley you have, with Marche produce, and the crew meals travel in their own marked boxes.
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.
Marche is a region of hills running down to the Adriatic, and its private jet menu follows that line: fish from the coast, pasta and cured meats from the hills, cheese and wine from the inland farms. An inflight menu built here uses local specialities that survive a drawer and a short oven pass. Crew meals sit alongside the guest food as a separate order, boxed and labelled CREW.
Local specialities in Marche are easy to adapt for a galley. Private jet food from this part of Italy leans on brodetto-style seafood, olives all'ascolana, passatelli, pecorino and Verdicchio-friendly cold plates. A private jet menu for Marche works best with two or three of these and a plain fallback. The inflight menu is packed for your galley and handed over at the FBO; crew meals are commanded and invoiced like the rest.
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.
Marche Airport sits on the Adriatic coast of Falconara Marittima, a field that fills with business aviation when the summer season opens and goes quiet in winter. Private jet catering here follows that rhythm: seafood and local produce in season, crew meals on request. Inflight catering and in-flight catering for the cabin are built around the galley you actually have, and aviation catering for the whole trip is packed for the drawer. For corporate runs, business aviation catering is a short brief; for executive jet catering and diplomatic flight catering we clear the menu first. Cabin crew meals travel in their own marked boxes.
For a corporate jet catering run into Marche, the brief is usually short: who flies, which aircraft, what slot. Business jet catering from here covers charter flight catering and VIP flight catering for passengers who want local food rather than a generic tray. Luxury inflight catering from Falconara Marittima follows the galley, from a private jet chef's bespoke menu to a simple cold board.
Government flight catering at Marche Airport follows protocol. Head of state flight catering and VIP aviation catering are cleared with the office before any food is cooked, and state visit aircraft catering is traced item by item to the box that reaches the aircraft.
A diet on this field is a matter of the local kitchen: egg pasta, cured pork and cheese are everywhere, so vegan and gluten free plates here rely on vegetables, legumes and rice, packed apart and labelled by seat number. Kosher, halal, kids meals and allergen free requests are handled as special meals, each in its own sealed box.
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 Marche are an on-request order, invoiced like the rest. Flight crew meals can be hot or cold; pilot meals and cockpit meals are packed to be eaten one-handed, and crew catering for a long day on the apron gets its own box. Crew meal boxes carry no names, only seat numbers, and different meals for pilots can be arranged when the operator asks.
At LIPY, FBO catering is a handover at the aircraft, directed by your handling agent from the general aviation terminal to the apron. Catering delivery to Marche Airport is arranged for the slot you give us, and ground handling catering and handling agent catering are coordinated with the same agent, so whoever opens the door knows what is arriving and for which seat.
For a larger aircraft at Marche Airport, galley catering is loaded through the door your handling agent opens, and airside catering delivery is arranged with the apron team. Tell us the type and whether a high loader is needed; aircraft provisioning follows the galley plan of that aircraft, not a generic list.
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.
Marche Airport is a coastal airfield serving the Ancona area, mostly used by regional, business and general aviation traffic. Airport catering here is simple and local, and the field's size means the apron is easy to read.
Marche Airport is not a large business aviation hub, but it sees steady general aviation and FBO services. Inflight catering and in-flight catering are packed per flight, aviation catering and business aviation catering follow your galley, executive jet catering and diplomatic flight catering are handled with discretion, and cabin crew meals are boxed apart. Ground handling services stay with your agent.
Italian customs apply to food entering from outside the EU, so catering prepared in Marche avoids most of the paperwork. Crew and guests should declare anything carried in from abroad.
Average rating from the cabin crew and pilots we cater for.
“Between cabin checks at AOI, I coordinated smoked salmon bagels and sliced fruit for 6 guests and explained our concerns about two separate meal services. I needed the canapés checked against the revised brief; The Galley Girls answered without sending us through another lengthy exchange. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations. The order made private jet food feel manageable because the written menu details had been considered beforehand.”
“As the person coordinating a light pasta dish with grilled vegetables for 4 passengers at Marche Airport, I needed an arrangement that considered a revised passenger count. The Galley Girls kept the sandwiches separate from the finishing elements, which gave us control over the final presentation. This experience of private jet meals gave us a useful reference for managing packing arrangement on another departure. Keeping the breakfast portions aside until service helped preserve the presentation while we dealt with the boarding tasks.”
“One detail shaped our order at LIPY: a short ground stop, alongside a request for a charcuterie board and fresh bread for 10 passengers. The catering handover stood out more than any sales pitch about private jet menu. We described our serving sequence to The Galley Girls and asked for the starters to be packed accordingly. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
It depends on what the cabin wants at that hour. A night departure from Falconara often means a light cold board and crew meals, while an early slot asks for breakfast with local cheese and fruit. Seasonal Adriatic fish costs more than a ciauscolo plate, so each order is quoted on its own.
One local product can set the pace. Fresh Adriatic fish for a brodetto-style dish needs a conversation, while pecorino and cured meats are easy to pack. Last-minute orders are handled, and if a dish is not practical we offer an alternative rather than a refusal.
Italian customs focus on food brought in from outside the EU, not on what is cooked in the Marche. In-flight catering prepared locally avoids most of that paperwork. If your passenger count changes late, it only means more or fewer boxes, labelled by seat number.
You can, but food carried in from abroad may draw questions from customs at the terminal. For the way back, order the return leg from here and have it handed over at the aircraft, already packed for your galley.
No. Catering is not part of the charter: it is ordered separately and invoiced separately. The departure slot and the length of the turnaround at Marche Airport decide what is practical to serve, from a cold board to a dish that finishes in the oven.
Tail, pax and diets — a flight attendant takes it from there, day or night.
