Catering to your aircraft in San Damiano (PC).
LIMS is a flat, fog-prone field where plans slip and food has to hold. Our former flight attendants pack for that, with Emilia-Romagna produce, and hand it over on your slot.
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.
Emilia-Romagna eats seriously, and the private jet menu for San Damiano can borrow from it without apology. Piacenza's own table leans on cured pork: coppa piacentina, pancetta and salame, all with protected origin, sliced thin and packed cold. They make private jet platters that survive any delay and need no heat. Tortelli piacentini filled with ricotta and spinach, and pisarei e fasò, the small bread-dough gnocchi with a bean sauce, are the local specialities for a hot inflight menu; both finish in the oven, with the sauce apart.
Grana Padano and Parmigiano Reggiano are made a short way across the plain, and a wedge of either belongs on any inflight menu from this region. Add a plate of coppa and pancetta, a few grissini, and you have private jet food that needs no cooking at all. For a hot course, anolini in brodo is the Piacenza classic and travels in a flask; a braised cheek of beef, sauce apart, is the winter alternative. Colli Piacentini wines suit the glass. Gourmet inflight meals here are mostly about the local specialities in Emilia-Romagna and how they are packed.
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.
Piacenza San Damiano began as a military air base, and its apron still has the open, uncluttered layout of one. For a crew landing here, private jet catering means a short brief: the tail, the slot, the headcount, and what the galley can actually do with it. Our former VIP flight attendants write the menu around that galley, and we also supply inflight catering and in-flight catering built for a quiet field in the Po Valley. Aviation catering for business aviation catering flights works the same way here as anywhere: ordered by phone or email, invoiced like the rest of the order. Executive jet catering, diplomatic flight catering and cabin crew meals follow the same brief and the same hand-over.
Executives landing at LIMS expect something local, and the Piacenza table delivers. Business jet catering built on coppa and Grana Padano, corporate jet catering with a hot tortelli course, VIP flight catering for a small board trip. Charter flight catering is priced per menu. Luxury inflight catering comes from a private jet chef who adapts the bespoke menu to your oven.
State visit aircraft catering into LIMS is built on traceability and silence. Government flight catering is checked against the delegation's restrictions, head of state flight catering by the protocol office, and VIP aviation catering by one team from order to hand-over.
A grain-and-dairy kitchen like Emilia-Romagna's makes the allergen question concrete: egg pasta, Parmigiano and Grana Padano turn up in places a crew does not expect. For LIMS we handle kosher, halal, vegan, gluten free and allergen free orders as a procedure: a separate board, a separate box, labelled by seat and restriction. Special meals and kids meals are written into the same brief, so a gluten free pasta course never shares a pan with the tortelli.
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.
LIMS crews often wait through fog or a late guest, so crew catering has to survive a delay. Crew meals ordered with the flight arrive as crew meal boxes labelled by role. Flight crew meals and pilot meals can be hot or cold; cockpit meals open with one hand. Different meals for pilots are a standard request, on demand and invoiced.
FBO catering at San Damiano is delivered to the FBO or plane-side, depending on how your handling agent works the apron. Catering delivery to the FBO goes through the general aviation terminal with ground handling catering coordinated beforehand. Handling agent catering means one phone call, and the food is on the aircraft.
Business jets are the usual traffic at San Damiano, and most are loaded by hand at the cabin door; a high loader is only needed for the larger cabins. Tell us the type and we plan galley catering around the door and the galley layout. Airside catering delivery runs through your handling agent, on the apron, and aircraft provisioning for a bigger cabin is boxed accordingly.
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.
Piacenza San Damiano Air Base sits at 456 ft in San Damiano, Emilia-Romagna, a flat stretch of the Po Valley. Its military origin gives it a long runway and an apron that is rarely crowded, which suits executive traffic that prefers discretion.
Piacenza's field is mostly about discretion. FBO services and ground handling services run simply on the apron, and airport catering follows the same pattern. Inflight catering and in-flight catering, aviation catering and business aviation catering are all handled from one brief; executive jet catering, diplomatic flight catering and cabin crew meals are priced per menu. General aviation traffic makes LIMS a business aviation hub of its own.
Italy is an EU country, so food from within the EU moves freely, while meat and dairy from outside the EU is restricted at customs. We source EU products and pack them sealed, so nothing is held at the border.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to a mezze selection with flatbreads at Piacenza San Damiano Air Base; 12 portions were needed, with a small galley worktop factored into preparation. The Galley Girls kept the canapés separate from the finishing elements, which gave us control over the final presentation. We could finish the salads as each guest was ready, rather than laying everything out at once. The cabin service sequence stood out more than any sales pitch about inflight catering services.”
“I wanted a seafood starter and warm vegetable sides for 2 guests at Piacenza San Damiano Air Base, packed sensibly for a cabin team dealing with a changing departure schedule. The confirmation from The Galley Girls showed the crew provisions clearly enough for us to check the planned service quantities. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. We also checked the desserts before approval, which helped avoid a second round of questions later in the preparation.”
“Food presentation mattered to our 12 guests, but two separate meal services also had to be considered when organising chicken skewers with a couscous salad at LIMS. When comparing inflight catering companies, I would look closely at storage requirements after this experience. The Galley Girls grouped the snack boxes by service, which was more useful to us than simply receiving a list of dishes. That left time to check the salads properly before the passengers were ready for the next part of the service.”
The fastest way to raise the price is to ask for something that has to be imported from outside the EU. Italian customs are strict on meat and dairy, so a menu built on products from the Po Valley is both cheaper and simpler. A tray of pancetta and Parmigiano is a modest line; tortelli with sage butter and a braised beef course is a larger one. We quote per menu, never per tray, and it is invoiced like any other order.
Government flights arrive with security and paperwork attached, and LIMS, with its military heritage, is used to both. We receive the brief, coordinate with your handling agent, and last-minute orders are handled without fuss. The lead time question is answered by the clearance chain for that flight, not by a fixed rule.
Early departures from LIMS raise one question: who receives the food at that hour? Your handling agent does, at the FBO. Customs-wise, everything we supply is EU-origin and sealed, so a night slot does not add paperwork. Call or email us 24/7 and we set the delivery to your slot.
The question usually comes from a passenger with a favourite dish. Customs make imported meat and cheese a gamble, so we offer a regional equivalent: tortelli piacentini in butter and sage, packed for the oven. It tastes of Emilia-Romagna and carries no border risk.
Charter and catering are two separate orders, which actually helps when the count shifts: we only change the food. Platters scale easily, hot dishes are re-portioned, and everything is handed over at the FBO. Last-minute orders are handled.
Tail, pax and diets — a flight attendant takes it from there, day or night.
