LIRF / FCO · Rome · Italy

Private jet catering at Rome–Fiumicino Leonardo da Vinci International Airport (LIRF / FCO), Rome

Catering to your aircraft in Rome.

At Fiumicino the summer slots fill up early and the ramp runs hot by midday. We cook and pack for the galley you actually have, labelled by seat, ready for the FBO handover.

Menu & order Download the menu

10 hours

ideal notice, last-minute handled

Plane-side

handover at the steps

Flight deck

crew and pilot dishes, on request

24/7

a flight attendant on the line

Three of us. All ex VIP cabin crew.

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.

Camille

Menu & galley logistics

Fourteen years on VIP and head-of-state cabins. Can plate for twelve in a G650 galley and still land it hot.

Inès

Dietary & labelling

The one who reads every diet card twice. If it says no cross-contact, it means no cross-contact.

Sofia

The 24/7 line

Answers at 5 a.m. when the leg moved overnight. Same-day swaps are her love language.

The local tableCooked so it travels

The Rome table, packed for private jet catering

Lazio cooking is blunt, salty and made for travel if you understand how it behaves in a galley. For a private jet menu at Rome we start with what holds: porchetta di Ariccia sliced thin and wrapped cold, pecorino romano and ricotta in separate boxes, supplì that go straight from the oven to the plate, and carciofi alla romana that taste better after an hour.

An inflight menu from Rome is also a pasta question. Carbonara, cacio e pepe and amatriciana collapse if they travel assembled, so we pack sauce and pasta apart and the crew finishes in the galley. Private jet food in Lazio means local specialities like maritozzi for a breakfast departure, Frascati and Cesanese by the bottle, and Roman-Jewish fried artichokes when the manifest asks for kosher.

In summer the market produce changes weekly: zucchini flowers, fava beans with pecorino, peaches from the Castelli. Winter brings puntarelle with anchovy dressing and chicory. The menu follows what Lazio is actually growing, which is the real way to cook in Rome.

Open the menu Download the menuPDF

Carciofi alla romana and supplì, local specialities for a private jet menu in Lazio

01Carciofi alla romanaServed cold, stems on the side, holds well in the drawer

02Supplì al telefonoOven finish, no oil needed

03Rigatoni all'amatricianaSauce and pasta packed apart, finished in the galley

04Porchetta di AricciaSliced thin, cold, with rosetta bread

05Maritozzo con la pannaCream sealed separately, assembled at service

06Ricotta di bufala with honeyKept cold, plated by the flight attendant

How it works

Three steps, one message

You message us

Tail, pax, diets, timing. One message — no portal, no quote form. Answered at any hour, by a flight attendant.

We cook & pack for a galley

Leak-proof boxes, marked by guest and restriction, with reheating times written on the lid.

You re-plate and serve

Two minutes out of the drawer. Whatever you ordered for the crew comes in the same delivery, and one clean invoice follows.

At a glance · RomeRome–Fiumicino Leonardo da Vinci International Airport · LIRF

The three founders, former VIP cabin crew, on a business jet airstair — private jet catering at Rome–Fiumicino Leonardo da Vinci International Airport (LIRF)

Fiumicino sits on the Tyrrhenian plain and its business aviation apron fills with Gulf, American and European tails from April to October. Private jet catering here means Roman dishes that survive a one-oven galley: the same trays serve as inflight catering on a Nice rotation and as in-flight catering on a Doha sector. For a charter team that wants aviation catering handled before the slot, business aviation catering at LIRF starts with the tail and the seat plan. Executive jet catering for a CEO and diplomatic flight catering for a delegation follow different protocol, and cabin crew meals are ordered separately.

Restaurant cuisine, cooked on the ground
Fresh and local produce
Labelled by seat, diet and reheat
Aviation-ready packaging
High loader for large cabins
HACCP certified kitchens

Who we fly forTwo cabins, one standard

Business jet on the apron at Fiumicino with a catering van for FBO catering in Rome

Business aviationOur core

Business jet catering at Rome–Fiumicino Leonardo da Vinci International Airport for VIP flights

Business jet catering at Fiumicino is usually a Rome-to-Gulf or Rome-to-New York brief: four to eight guests, a lunch that must hold for hours, and an espresso culture that expects the coffee to be good. For corporate jet catering we build the bespoke menu around the galley: a private jet chef writes the sheet with the oven in mind, not the other way round. VIP flight catering for a family office might be a Roman antipasti board, rigatoni all'amatriciana in a heat-safe tray, and tiramisu in individual cups. Charter flight catering for a broker usually wants a clean cold spread, labelled and priced up front. Luxury inflight catering here leans on local produce: puntarelle in winter, zucchini flowers in spring, Lazio buffalo mozzarella year round. FBO catering at LIRF is coordinated with the handling agent before the slot.

Sealed trays for government flight catering at LIRF in Rome

State & royalDiscretion, protocol

Inflight catering for government and royal flights at Rome–Fiumicino Leonardo da Vinci International Airport

Government flight catering at Fiumicino often accompanies a ministerial or state arrival, where protocol decides the menu before the kitchen touches it. Head of state flight catering needs a named team, traceable ingredients, sealed trays and discretion at the ramp. VIP aviation catering for delegations is planned around the security checks on the FBO side. State visit aircraft catering usually means a large mixed headcount, with halal, kosher and allergen sheets cleared in advance by the protocol office rather than the cook.

The jet catering menu at *Rome–Fiumicino Leonardo da Vinci International Airport* (FCO)Or write your own, we cook it

Cold platter of burrata and prosciutto, private jet platters at Rome FCO

Cold galley

No oven · served in four minutes

Roman antipasti board with prosciutto, pecorino, olivesprivate jet platters, cold

Burrata with datterini tomatoes and basilgourmet inflight meals, cold

Puntarelle with anchovy dressingwinter, dressing on the side

Fruit and almond biscotti boxprivate jet snacks

Hot rigatoni all'amatriciana tray for gourmet inflight meals at Rome LIRF

Hot service

One oven · re-plated in twelve minutes

Rigatoni all'amatricianaprivate jet platters, sauce apart

Saltimbocca alla romana with spinachgourmet inflight meals, oven

Supplì al telefonoprivate jet snacks, oven

Make a request Download the menuPDF

A dish sealed and labelled for one guest's diet

PrincipalSealed

Nut-free · gluten-freeChecked by two people

Special meals

Allergen free special meals and aviation catering at Rome–Fiumicino Leonardo da Vinci International Airport (LIRF)

Kosher, halal, vegan and gluten free requests are common at Fiumicino, and Roman kitchens hide allergens in unexpected places: pecorino in a vegetable dish, anchovy in a salad dressing, lard in a pastry. We prepare special meals on separate boards and in sealed trays, with allergen free dishes boxed apart from the rest. Kids meals are simple: plain pasta with butter, grilled chicken, fruit. Kosher, halal or any allergy are cleared by seat number so a tray never goes to the wrong guest.

Allergens

A sheet per guest. Separate boards, separate boxes.

ii.

Halal & kosher

Sealed, certificate in the same box.

iii.

Children

Their own menu, nothing to cut at altitude.

iv.

Plant-based & wellness

Vegan, low-carb, light — composed, never compromised.

Crew & pilot mealsOn request

Crew meals and cockpit meals in Rome (LIRF)

Crew meals at LIRF are ordered on request and invoiced like the rest of the trip. For a Gulf or Atlantic sector, flight crew meals should work from a jumpseat: a pasta box, a salad with the dressing apart, fruit. Pilot meals are packed so the captain and first officer are not served the same dish, and when the operator wants different meals for pilots we write it on the order and label each bag by role. Crew catering for a night turnaround means cockpit meals eaten one-handed, tagged CREW, in a bag separate from the guest trays. Crew meal boxes can be hot or cold, and a two-day Rome layover gets a rotation instead of a repeat.

Meal passLIRF

Cabin crew

Box

Marked crew

Galley

Oven 6 min

Order

On request

Marked crew

Meal passLIRF

Pilots

Box

CPT ≠ F/O

Galley

Cold or hot

Order

On request

Two dishes

Fiumicino apron with business aircraft and airport catering vehicle, LIRF Rome

To the steps, on your slot.

Airside · plane-side · day or night

DeliveryEvery FBO

FBO delivery and FBO catering at Rome–Fiumicino Leonardo da Vinci International Airport (FCO)

Catering delivery to the FBO at Fiumicino goes through the handling agent who authorises the vehicle onto the apron. FBO catering here works best when you send the tail, the slot and the contact at the general aviation terminal ahead of time. Ground handling catering means one person meets the van and walks it to the aircraft. Handling agent catering at LIRF accepts last-minute changes, and because ramp security checks every vehicle, a clean order sheet with the tail and the gate contact keeps the handover orderly.

FBOHandling agentGround handlerGA terminal

High loaderLarge cabins, bizliners

Aircraft provisioning for large cabins: airport catering at Rome–Fiumicino Leonardo da Vinci International Airport

At Fiumicino a wide-body arrival such as a 777 or A330 VIP conversion needs a high loader at the aircraft door, and the handling agent books it. Galley catering for a large aircraft means multiple trolleys, oven inserts and a drawer plan we agree in advance. Airside catering delivery follows the aircraft stand, not the terminal. Aircraft provisioning for a bizjet is simple: one van, one handler, one door.

Mention it when you order

HACCP kitchen

Certified, inspected, with cold-chain records filed against your trip.

All FBOs served

Whichever terminal you park at, handover is at the aircraft, on your slot.

Diets read twice

Allergen sheet per guest, halal and kosher on request, sealed and labelled.

One clean invoice

Itemised and trip-report ready, sent after the leg.

About the airportLIRF / FCO

About Rome–Fiumicino Leonardo da Vinci International Airport (LIRF): aviation catering and general aviation

Fiumicino is the main Roman gateway, and its general aviation terminal takes private jets away from the commercial concourses. Airport catering here follows the ramp's rhythm because the kitchens keep the same hours as the apron. FBO services and ground handling services at Rome-Fiumicino are what decide how smoothly a tray gets from the van to the galley door, so we plan the handover around them.

Business aviation

Rome is a business aviation hub for Gulf, North American and European traffic, with peaks at Easter, through May and June, and whenever the Vatican calendar fills the city. Inflight catering and in-flight catering orders climb on those weeks, and aviation catering for state arrivals shares the apron with business aviation catering for owner trips. On a busy day, executive jet catering for a CEO and diplomatic flight catering for a delegation are loaded side by side, and many operators add cabin crew meals and other crew meals on arrival. FBO services and ground handling services at Fiumicino book up with them, which is why the slot and the tail matter early.

Customs & food import

Italy applies EU import rules: meat and dairy arriving from outside the EU are restricted, so inbound food is inspected while catering loaded in Rome for departure is routine. Customs may open sealed trays at the FBO, so we label and seal each one and keep the paperwork with the handover. FBO services and ground handling services on the ramp handle the access checks, and a clean order sheet shortens them.

ReviewsFrom the crews we cater for

5.0 / 5

★★★★★

Average rating from the cabin crew and pilots we cater for.

Leave a review

★★★★★LARGE CABIN

“As the person coordinating vegetable tartlets and a dessert selection for 10 passengers at LIRF, I needed an arrangement that considered a tight boarding window. For private jet catering menu, that attention to portion planning made the order noticeably easier to manage. The Galley Girls updated the sandwiches in the written order and sent back a confirmation that clearly showed our amendments. The note about the sauces was easy to spot, and we could brief the rest of the team quickly.”

Santiago L. | Chief cabin officer — private jet

Gulfstream G700

★★★★★VIP AIRLINER

“It was the packing plan I cared about at FCO, with 3 servings of mushroom risotto and a green salad and a family lunch request to consider. I gave The Galley Girls our storage brief and asked for the sauces to arrive in stackable containers. The desserts were easy to locate, leaving the crew free to focus on the remaining cabin preparation. I would discuss private aviation catering with them again, especially when meal organisation needs careful coordination.”

Nikita Z. | Chief cabin officer

BBJ

★★★★★CREW MEALS

“Service planning came first at Rome–Fiumicino Leonardo da Vinci International Airport, with 3 passengers choosing roasted chicken and seasonal vegetables and different crew meal preferences influencing our preparation. The Galley Girls confirmed the handover contact and identified the salads, making the catering delivery easier for our team to track. We could account for the sandwiches before passing the boxes to the cabin team, without a lengthy unpacking exercise. My main takeaway from this business jet catering order was the practical approach to storage requirements.”

Anya T. | Chief flight attendant

Falcon 2000

The Rome–Fiumicino Leonardo da Vinci International questionsAsked by crews

How much does private jet catering cost at Fiumicino?+

Spring in Rome brings artichokes and fava beans, cheaper than summer seafood. The cost of private jet catering follows what Lazio is growing.

What is the lead time for catering at Rome?+

A crew waiting out a long duty day at LIRF still gets the full menu, because ordering is simple here: send the tail and the slot, and last-minute orders are handled with what the kitchen has ready.

What are the customs rules for catering in Italy?+

Customs checks at LIRF are routine for private flights. An empty cabin on a repositioning leg does not exempt the catering from declaration.

Can you bring food on board in Rome?+

Outside food is accepted, subject to Italian customs; on a small jet it should be cold and labelled, while a larger galley can handle hot dishes.

Is catering part of a charter into Rome?+

No, and special meals are the usual reason to order early: kosher, halal and allergen dishes need separate prep.