Catering to your aircraft in Napoli.
At LIRN the season sets the pace: summer Capri hops, winter business flights, and the same apron for both. We prepare Campania dishes for your galley, labelled by seat, and hand them to your handling agent.
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 a region where the table is the main event, and a private jet menu from Naples reflects that without pretending a galley is a trattoria. The inflight menu starts with what the soil gives: San Marzano tomatoes from the Vesuvian slopes, mozzarella di bufala from the plains around Caserta and Salerno, lemons from the Sorrento and Amalfi coast, and anchovies from Cetara. Private jet food built on these needs very little cooking to taste like Naples.
Local specialities travel differently. Mozzarella and burrata ride in brine or in their own pots and are plated at the last moment. Pasta alla Genovese and ragù napoletano are slow dishes that reheat well in a galley oven, with the sauce packed apart. Sfogliatella and babà finish the meal, packed whole for the crew to portion. For a flight leaving Naples at night, the table often runs lighter: a caprese, a seafood salad, grilled vegetables with Campania olive oil.
Whatever you pick from the local specialities, we cook, pack and label it for the galley you have, and hand it over at the FBO at Naples International.
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.
Naples International sits on a single runway beside Capodichino's old city streets, and the general aviation apron fills fast in summer when the Amalfi Coast and Capri traffic arrives. Private jet catering here follows that rhythm: cold plates that wait in the drawer, hot dishes finished in your oven, delivered to the FBO or your handling agent. Inflight catering for these flights leans on Campania produce, from San Marzano tomatoes to buffalo mozzarella, and the same aviation catering team works the executive jet catering and diplomatic flight catering side of the field. Cabin crew meals are ordered with the trip, on request, and invoiced like everything else.
For a flight out of NAP, the private jet chef reads your galley before writing the menu. Business jet catering, corporate jet catering and VIP flight catering share a base of Campania produce; charter flight catering and luxury inflight catering add what the passengers ask for in a bespoke menu.
When a government or state visit aircraft lands at LIRN, the menu is agreed with protocol before the kitchen starts. Government flight catering and head of state flight catering use named staff, sealed packaging and a discreet handover; VIP aviation catering and state visit aircraft catering follow the same line.
Kosher, halal, vegan, gluten free and allergen free meals are written as a procedure on the label, not a promise. In Naples, wheat sits in the pasta and the pizza dough, nuts in the pastries, and shellfish in half the seafood dishes, so we separate each of those at the bench and seal the tray. Special meals for children, including kids meals, follow the same rule: one board, one box, marked by seat.
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.
At NAP, crew meals are a separate order: flight crew meals for the cabin team, pilot meals for the flight deck, crew catering for a long wait. Cockpit meals are packed to be eaten one-handed, crew meal boxes are labelled, and different meals for pilots are available on request.
FBO catering at Naples International means delivery to your FBO or the general aviation terminal. Catering delivery to the FBO runs through ground handling catering and handling agent catering, so the food reaches the aircraft sealed and in the order your crew wants.
Larger aircraft at Naples International often need a high loader to reach the galley door, and the loading order matters more than the menu. We coordinate with your handling agent for airside delivery, so galley catering and aircraft provisioning arrive at the door in the sequence the crew wants: drawers first, hot trays second, chilled items last. Airside catering delivery follows the slot and the stand you are given.
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.
Airport catering at NAP serves a general aviation apron that handles business jets year round. FBO services and ground handling services support the same traffic, and the city's role as a business aviation hub for southern Italy shapes the menu.
Naples International is a business aviation hub for southern Italy. Inflight catering and in-flight catering for these flights leans on local produce; aviation catering and business aviation catering plan around the galley; executive jet catering and diplomatic flight catering add protocol; cabin crew meals complete the order.
Italy is in the EU customs area, so food for flights inside the EU moves freely. Flights leaving the EU face limits on meat and dairy at the destination, and we tell you which dishes to avoid when you give us the route.
Average rating from the cabin crew and pilots we cater for.
“Rather than an elaborate service at LIRN, our 12 guests wanted smoked salmon bagels and sliced fruit, organised sensibly around limited fridge space. The packing arrangement stood out more than any sales pitch about business aviation catering. After a final adjustment to the sauces, The Galley Girls gave us one revised order summary to work from. The main courses remained as originally requested, which was reassuring when we checked the latest version with operations.”
“Good preparation made the difference at NAP, where 8 guests expected a cheese board and savoury canapés despite a small galley worktop. The order made jet catering feel manageable because the galley preparation had been considered beforehand. With several people involved, The Galley Girls kept the main courses and delivery arrangements together in a concise order update. The cabin team could match the fruit plates to the request before moving on to the remaining departure tasks.”
“On this departure from Naples International Airport, 8 passengers had chosen fresh fruit and breakfast pastries, and a late menu amendment needed to be reflected in the order. The sandwiches supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. The sauces were also listed clearly, which made it easier to pass instructions between crew members during preparation. The storage requirements stood out more than any sales pitch about VIP flight catering.”
The price comes from the menu you choose and when you leave. A twenty-minute turnaround at LIRN limits what can be cooked, so the plan favours cold plates. A longer wait opens hot dishes with Campania ingredients. Private jet catering cost is agreed with you in advance, line by line.
Two services on one long sector means one dish that is eaten warm and another that is eaten chilled. We plan that split with you and handle late changes; last-minute orders at NAP are possible, especially when the menu uses what is already in the kitchen.
Food for a departure from Naples passes through the same airside checks as any provisioning. For weather-dependent departures, such as a Capri hop delayed by wind, we keep your order flexible and handle the customs paperwork with your handling agent.
Many crews at Naples arrive with a thermos and a sandwich and still want something better later. We offer crew meals, flight crew meals and cockpit meals in labelled boxes, so the pilots can eat in their own time.
A charter into Naples is priced for the flight. Food is an extra line, ordered with us and billed with us, whether the cabin is full or empty on the repositioning leg.
Tail, pax and diets — a flight attendant takes it from there, day or night.
