Catering to your aircraft in Reggio Calabria.
Small aircraft, short stays, a handling agent who knows the apron: that is REG. We pack for the galley you have and deliver to the aircraft, with crew meals ordered alongside.
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.
Calabria is a coastline of fishing harbours, citrus groves and cured-meat cellars, and a private jet menu from Reggio Calabria (LICR/REG) leans on all three. The local specialities travel well once you plan the finish: swordfish alla ghiotta chills or reheats cleanly, bergamot from the Reggio coast gives dressings and desserts a scent you do not find elsewhere, and 'nduja from Spilinga is a spreadable chilli pork that belongs on a board, never in a hot pan on board. Our private jet food from Reggio Calabria takes these as the base of an inflight menu: cold private jet platters with soppressata, caciocavallo and pickled aubergine; hot dishes cooked in our kitchen and packed for your oven. Private jet snacks follow the region too, with taralli, dried figs and almonds in seat-numbered boxes. Gourmet inflight meals here are simple on the plate and strong in flavour, which suits a galley with limited space.
The Strait of Messina gives Reggio Calabria its signature fish, and the hills behind give it citrus, olive oil and chilli. A private jet menu built on local specialities starts with pesce spada, often grilled or rolled as involtini, then moves to Tropea red onion, aubergine preserved in oil and sheep's cheese. For the inflight menu we separate what keeps cold from what needs the galley oven, and we say which is which on the lid. Private jet food for Calabria also means bergamot: zest in a vinaigrette, a sorbet in a thermos, a candied peel with the coffee. Gourmet inflight meals, private jet platters and private jet snacks at REG are cooked for the aircraft you fly, and {Region} ingredients are named on every card so your crew can answer a guest who asks where the dish comes from.
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.
Reggio Calabria Airport (LICR/REG) sits at 96 ft on the Calabrian shore of the Strait of Messina, a small terminal where private jet catering is built around swordfish, bergamot and sun-ripened produce. Whether you need inflight catering for a short hop or in-flight catering for a longer leg, we pack to the galley you actually have. Our aviation catering follows the same logic as anywhere else: cooked, packed and labelled by former VIP flight attendants, and handed to the FBO or your handling agent. For business aviation catering at REG, executive jet catering and diplomatic flight catering are briefed the same way, and cabin crew meals ride on the same order.
A typical business jet catering order at Reggio Calabria is a light jet bringing four or five guests for a coastal weekend. Corporate jet catering here means cold platters and one or two hot dishes the galley oven can finish. VIP flight catering and charter flight catering follow the same plan, and luxury inflight catering is built on Calabrian fish and citrus. A private jet chef writes a bespoke menu around the type and the guests.
For government flight catering into Reggio Calabria, the menu is cleared by protocol before a single dish is cooked. Head of state flight catering uses a named team and traceable ingredients. VIP aviation catering stays discreet, and state visit aircraft catering is briefed with the handling agent in advance.
Special meals at Reggio Calabria are handled as a procedure built on the local kitchen: kosher and halal are cooked and sealed apart, vegan dishes replace the cured pork and cheese that run through Calabrian cooking, and gluten free needs care because pasta and breadcrumb coating are everywhere. Allergen free means we trace the 'nduja, the caciocavallo and the swordfish coating before anything is packed. Kids meals stay plain and recognisable. Each tray is marked by seat number and restriction.
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 LICR, crew meals are an on-request item: you add them to the order when you want them, and they appear on the same invoice as the guest catering. Flight crew meals are packed for a short turnaround, pilot meals can be eaten one-handed, and crew catering is separated from guest trays. Cockpit meals are boxed, crew meal boxes carry seat or role labels, and different meals for pilots are available when the operator asks. Cabin crew meals are simple and eaten last.
Your handling agent at REG takes the catering delivery to the FBO and walks it airside to the tail. FBO catering for a light jet on this small apron is simple: the trays arrive at the general aviation terminal, ground handling catering is agreed beforehand, and handling agent catering is passed over at the aircraft on your slot.
Reggio Calabria is a small terminal, and the aircraft type decides how galley catering reaches the cabin: a light jet takes trays through the forward door, while a larger cabin may need a high loader for airside catering delivery. We ask for the type and the door before we pack, because aircraft provisioning at REG depends on what the handling agent can bring to the apron.
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.
Reggio Calabria Airport, LICR/REG, is a small Italian airport at the southern tip of the peninsula, used by general aviation and regional traffic. Airport catering here is handled through the terminal and the handling agent.
Business aviation hub it is not, but general aviation and FBO services at REG draw owners to Calabria's coast. Ground handling services are simple. Inflight catering, in-flight catering and aviation catering are delivered to the aircraft; business aviation catering and executive jet catering suit corporate trips; diplomatic flight catering goes through protocol, and cabin crew meals are ordered with the flight.
Customs at Reggio Calabria apply Italian and EU food rules: cheese, cured meat and fresh produce from outside the Union may be refused. We cook locally, label by seat, and let the handling agent present the trays.
Average rating from the cabin crew and pilots we cater for.
“Working around a small galley worktop at REG, I asked for a mezze selection with flatbreads in portions appropriate for our 7 passengers. The sandwiches from The Galley Girls were organised around the cabin plan, with the later service items kept apart. The order made FBO catering feel manageable because the cabin service sequence had been considered beforehand. The starters were reserved for the next stage, so the worktop stayed clear while we prepared the initial dishes.”
“Small packing details became important at Reggio Calabria Airport: our 11 passengers wanted mini sandwiches and individual desserts, and we had limited fridge space. This experience of airport catering gave us a useful reference for managing portion planning on another departure. The Galley Girls gave us an update on the crew provisions before the handover, which helped us organise the cabin checks. We could account for the desserts before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“Packing prawn salad and small fruit plates for 3 passengers at LICR needed careful thought, especially given a tight boarding window. My main takeaway from this inflight catering order was the practical approach to meal organisation. After a final adjustment to the salads, The Galley Girls gave us one revised order summary to work from. We checked the starters against the same summary, keeping the cabin team and the handling contact aligned.”
Cost is set by the menu. An empty-cabin hop into Reggio Calabria rarely needs more than crew meals, while a catered charter with Calabrian swordfish and bergamot dessert is priced dish by dish. Private jet catering is quoted after you send the plan.
A two-seat cockpit and a six-seat cabin do not need the same planning. We read your aircraft type, check what the galley holds, and write the menu around it. Lead time questions at LICR are answered case by case, and last-minute orders are handled.
Special meals are cooked here, not imported, so customs questions are limited. A sealed kosher tray stays sealed; a nut-free plate is marked by seat. If you carry your own food from abroad, tell the handling agent first.
Bring food only if you have cleared it with your handling agent. Airside access at Reggio Calabria is controlled, and anything from outside Italy may be checked. Ordering locally means the agent brings it to the apron for you.
Catering is a separate line. The charter contract covers flying; the galley is yours to stock, and customs in Italy limit what you can carry in. Order with us and we hand it over at the aircraft.
Tail, pax and diets — a flight attendant takes it from there, day or night.
