Sicily gives a private jet menu more to work with than almost any other Italian island, and Sigonella Navy Air Base sits in the middle of it. Local specialities travel well when they are chosen with the galley in mind: arancini that reheat in an oven, caponata that is served cold, a ricotta cannoli shell packed apart from its filling. Blood oranges from the plains around Catania, pistachio from the Etna slopes and swordfish from the eastern coast show up on the inflight menu when the season supports them. Private jet food here leans on citrus, almonds, capers and wild fennel, and each dish is labelled by seat. Private jet platters of cured meats, caciocavallo and olives suit a cold lunch for the cabin, gourmet inflight meals such as pasta alla Norma are packed with the sauce apart, and private jet snacks run to almond biscotti and fresh fruit. Local specialities in Sicily change with the month, so we tell you what is good this week for Sigonella (CT).
For a departure from Sigonella Navy Air Base, the private jet menu starts with what the Sicilian plain is growing. Citrus in winter, ripe tomatoes and basil in summer, pistachio and almonds all year. We build the inflight menu around dishes that survive a galley: caponata, panelle, fresh tuna steaks, granita packed in sealed cups. Private jet food from Sicily is bold and bright, so we keep the sauces apart and the herbs fresh for the final plating. Private jet platters carry Sicilian cheeses and cured pork, gourmet inflight meals include swordfish involtini or pasta con le sarde, and private jet snacks cover cassata slices and candied orange peel. These local specialities are cooked to order for Sicily, and for the Sigonella (CT) area in particular.
