Catering to your aircraft in Pisa (PI).
Pisa is a flat, busy Tuscan airfield where general aviation shares the apron with scheduled traffic. We cook for your galley and hand over at the FBO, for the crew who has to re-plate in a hurry.
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.
For {Region} we mean Tuscany: a private jet menu from Pisa (PI) leans on olive oil, beans, pecorino and Chianina, with desserts like cantucci and vin santo. Each dish is chosen for how it behaves in a galley oven or a chilled drawer.
Tuscany gives the private jet food at LIRP its character: a short inflight menu of local specialities, cold boards and slow-cooked mains, each sealed, numbered and marked with how it finishes in your galley.
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.
Tuscany's cold winter mornings and hot August afternoons both shape what travels well out of LIRP. Our private jet catering for Pisa is written by former VIP flight attendants: inflight catering that survives a small galley, in-flight catering for the long leg home, aviation catering for business aviation catering clients, executive jet catering for charter crews, diplomatic flight catering on request, and cabin crew meals packed separately.
Business jet catering at Pisa is usually a small party flying for a meeting in Florence or Lucca. Corporate jet catering and VIP flight catering for charter flight catering clients is written around the galley, from luxury inflight catering to a private jet chef building a bespoke menu around Tuscan produce.
State visit aircraft catering at Pisa starts with the protocol office, not the kitchen. Government flight catering, head of state flight catering and VIP aviation catering all follow a cleared menu and a small, named team.
Special meals at Pisa are a procedure, not a label: kosher, halal, vegan, gluten free and allergen free dishes are prepared on a separate board and sealed in a numbered box. Tuscan kitchens lean on flour, nuts, cheese and cured pork, so we check each of those first, and kids meals follow the same card. The seat number goes on the lid, never a name.
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.
When the aircraft waits at LIRP, the crew eats too. Crew meals, flight crew meals and pilot meals are an extra order; crew catering comes as crew meal boxes, cockpit meals can be eaten one-handed, and different meals for pilots are packed apart. Cabin crew meals can be added.
FBO catering at Pisa is handed over at the general aviation terminal or on the apron. Catering delivery to the FBO is coordinated with your handling agent, and ground handling catering follows the slot you give us. Handling agent catering is simple: one contact, one handover.
Pisa's general aviation apron handles everything from light jets to larger business aircraft. For galley catering on bigger cabins, we plan airside catering delivery around the door height and whether a high loader is needed, so aircraft provisioning reaches the galley without anyone lifting trays up steps. Tell us the type and we tell you how it loads.
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 Pisa serves a field where scheduled and general aviation share the runway. The general aviation terminal handles private flights, with FBO services and ground handling services for visiting crews.
Pisa is a business aviation hub for Tuscany, with inflight catering and in-flight catering ordered for flights to the coast and the hills. Aviation catering, business aviation catering and executive jet catering follow your slot; diplomatic flight catering and cabin crew meals are planned on request.
Customs at Pisa apply Italian and EU rules to animal products. Food packed in Tuscany stays inside the system; anything uneaten from an outside arrival may need to be declared or discarded.
Average rating from the cabin crew and pilots we cater for.
“Menu approval at PSA covered chicken skewers with a couscous salad for 3 guests, leaving us to organise the service around a late menu amendment. The starters came from The Galley Girls in clearly marked packs, with a packing list that matched the contents. We placed the side dishes in their planned storage area without first having to reorganise all the catering boxes. Our brief for flight catering was met with a sensible plan for packing arrangement.”
“Rather than an elaborate service at Pisa International Airport, our 6 guests wanted a cold lunch with cheese and fruit, organised sensibly around different crew meal preferences. The Galley Girls kept the fruit plates separate from the finishing elements, which gave us control over the final presentation. We could finish the snack boxes as each guest was ready, rather than laying everything out at once. The order made flight catering services feel manageable because the catering handover had been considered beforehand.”
“Despite a changing departure schedule, we wanted the 4 guests at LIRP to enjoy a light pasta dish with grilled vegetables without a complicated cabin service. The desserts supplied by The Galley Girls were straightforward to check against the written menu before the cabin handover. For our team, the strongest part of their airline catering was how they handled crew briefing. We could distinguish the fruit plates at a glance instead of lifting lids just to establish what belonged to each service.”
Ordering for the way back from Pisa is common with charter crews. We price the return separately, by dish and by cover, so you can see what the Tuscan menu costs against a lighter one.
Plan from your slot, not from a deadline. A quick turnaround means chilled dishes and sealed boxes; a longer stop opens up the oven. Last-minute requests are handled, day or night.
Two services on a long flight means two sealed sets. We keep them apart so that anything uneaten can be handled by the handling agent under local rules. Ask us about the rules for your destination.
Yes, within customs rules. Many crews prefer ordering local because a delayed departure at Pisa, in fog or summer storms, turns packed lunches into a problem. Our dishes are planned to wait.
A charter into Pisa does not cover food. You order it apart and it is invoiced apart. When duty time is tight and the crew waits on the ground, we pack crew meals on request.
Tail, pax and diets — a flight attendant takes it from there, day or night.
