Catering to your aircraft in Ferno (VA).
Malpensa sits at 768 ft on the Lombardy plain, where winter fog can reshape a departure board and fashion-week weeks fill the ramp with business jets. We cook and pack for the galley you actually have, and hand over at your FBO.
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.
Lombardy eats rice, not pasta, in the colder months, and a private jet menu out of Malpensa reflects that. Risotto alla milanese, with saffron and marrow bone stock, is a hot dish that needs a sealed pot and a re-plate by the crew; we pack it with the rice slightly firm so it survives the oven. Cotoletta alla milanese, bone-in veal, travels as a crisp cutlet in a vented tray, lemon on the side.
For an inflight menu that reads Milanese, we reach for Grana Padano, Taleggio and Gorgonzola, mostarda from Cremona, bresaola from the Valtellina and Lake Maggiore perch. Cold boards are built the way a private jet platter is: sliced by passenger, wrapped by course, labelled by seat. Private jet food from Lombardy is also panettone in December and a classic tiramisu in a small cup. These local specialities for Lombardy flights are boxed to match the galley, and private jet catering at MXP stays flexible when the manifest changes.
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.
Fog banks on the Po plain, Salone del Mobile crowds and Lake Maggiore weekend traffic set the pace at Malpensa. Private jet catering here means dishes that hold through a late slot, packed by former VIP flight attendants. Inflight catering and aviation catering for MXP follow your aircraft's galley, from a light jet with a single oven to a long-range cabin. Business aviation catering, executive jet catering and diplomatic flight catering all start with the same questions: type, seat plan, restrictions. We also pack cabin crew meals for the people working the flight.
Business jet catering at Malpensa usually starts with a Milan board trip: eight covers, a light lunch, one hot course. Corporate jet catering and VIP flight catering here lean on Lombard classics, with a private jet chef writing a bespoke menu around the galley. Charter flight catering and luxury inflight catering for MXP follow the same logic: what holds in the oven, what stays chilled, what gets plated by the crew.
Government flight catering at Malpensa follows the protocol office's brief, not ours: cleared menu, named team, traceable ingredients. Head of state flight catering and state visit aircraft catering require discretion and seat-numbered labelling, and VIP aviation catering for delegations is packed in sealed containers that the security team can inspect.
Special meals at Malpensa mostly mean kosher and halal trays, plus allergen briefs for children and elderly guests. A kosher tray is cooked on its own board, sealed in the kitchen and stays sealed until the passenger opens it. Vegan, gluten free, allergen free and kids meals follow the same route, each marked by seat, with a note on where gluten and dairy hide in Lombard cooking: butter, stock, breadcrumbs.
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 for MXP rotations are ordered with the flight, on request, and invoiced like the rest of the order. Flight crew meals come boxed and labelled CREW, with pilot meals and cockpit meals built to be eaten one-handed. Different meals for pilots, captain and first officer, are standard on request. Crew meal boxes pack a hot main, a cold side and a fruit, so crew catering does not depend on the galley. Cabin crew rotating through Lombardy on a long leg often add a second light box for the return.
FBO catering at Malpensa ends at the handover: we bring the van to the general aviation terminal, check the trays against your list and leave with your signature. Catering delivery to the FBO is coordinated with ground handling catering rules, and handling agent catering access is arranged ahead so the van is not stopped at the gate.
Larger cabins out of Malpensa need airside catering delivery with a high loader, and the aircraft type decides the door height and the galley layout. Galley catering for a wide-body or a long-range jet is packed in carts or boxes that match the aircraft's drawers. We confirm access with the handling agent, then deliver aircraft provisioning to the correct door, with last-minute orders handled when the plan changes.
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.
Malpensa is the larger of Milan's two airports for long-haul and cargo, and as a business aviation hub it sits at 768 ft in Ferno, Lombardy. Airport catering here serves general aviation through FBO services and ground handling services, with runway 17R/35L the longest. The ramp fills during fashion and furniture weeks.
As a business aviation hub, Malpensa peaks around the Salone del Mobile, fashion weeks and the Lake Maggiore summer season. Inflight catering, in-flight catering and aviation catering for those weeks are booked early. Business aviation catering for large groups, executive jet catering for owners and diplomatic flight catering for delegations share one ramp, and cabin crew meals are ordered with each flight, as crew meals on request.
Italian customs apply EU rules to food: products of animal origin arriving from outside the EU are restricted and can be seized. For a business aviation hub like Malpensa, that means leftover catering from an inbound flight is disposed of, and the galley is restocked from Italian suppliers, so ordering locally is the cleaner route.
Average rating from the cabin crew and pilots we cater for.
“Packing beef fillet with roasted potatoes for 3 passengers at MXP needed careful thought, especially given an evening cabin service. My main takeaway from this jet catering order was the practical approach to packing arrangement. Instead of asking us to improvise, The Galley Girls explained how the side dishes could be arranged during service. The salads stayed together in one group, so another crew member could follow the same plating sequence.”
“Menu approval at Milan Malpensa International Airport covered a cheese board and savoury canapés for 3 guests, leaving us to organise the service around a small galley worktop. This experience of VIP flight catering gave us a useful reference for managing catering handover on another departure. The Galley Girls grouped the sauces by service, which was more useful to us than simply receiving a list of dishes. Our colleague could take over the side dishes without asking where every component had been placed during preparation.”
“Small packing details became important at LIMC: our 6 passengers wanted avocado toast components and breakfast fruit, and we had a small galley worktop. The main courses came from The Galley Girls in shallow trays, 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. I appreciated the emphasis on written menu details throughout the charter flight catering arrangements.”
A cotoletta for six and a sealed halal tray for one are priced as two different jobs. For MXP flights, private jet catering pricing follows the menu, special-meal requirements and covers; we confirm the total before anything is cooked.
Malpensa's lead time is a question for the handling agent as much as for the kitchen: they control the gate pass and the apron access. We work with them from the moment the tail and slot are known, and late changes are handled.
Italian customs treat inbound food strictly, especially meat, cheese and eggs. At Malpensa, local catering is prepared under Italian rules, so your galley restocks cleanly without a border check.
On government flights, outside food raises security and customs questions. We usually recommend a cleared menu from us, with ingredient lists and sealed packaging, which the protocol office can approve before anything boards.
Charter into Milan does not include catering. For an early morning departure at LIMC, you send us the covers and menu, and we invoice the food separately from the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
