Catering to your aircraft in Caselle Torinese (TO).
Winter at Turin means cold apron mornings and ski-season charters, and the galley needs dishes that finish well from a small oven. We cook and pack Piedmont menus for the crew at LIMF and hand them over at the aircraft.
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.
Piedmont eats by season, and a private jet menu from Turin follows it. In autumn the white truffle from Alba shaves over egg dishes and tajarin; in winter bagna cauda and bollito misto take over; in summer the plates go cold and light. Our private jet menu for Caselle Torinese draws on these local specialities and adapts each to a galley: what finishes in the oven, what travels chilled, what sauce rides in its own pot.
The inflight menu for Piedmont starts with the pasta. Tajarin, the thin egg-yolk ribbons, and agnolotti del plin are cooked, portioned and packed so a crew can finish them in a small oven. Private jet food from Turin also leans on vitello tonnato, peperoni with bagna cauda, and robiola and Castelmagno cheeses. These private jet platters sit alongside gourmet inflight meals and private jet snacks such as grissini torinesi, hazelnut cakes and Gianduiotti, all local specialities of the region.
Wine and chocolate define Turin's table: Barolo, Barbaresco and Dolcetto from the Langhe, and Gianduja from the city's old chocolatiers. For a private jet menu at LIMF we build around them, pairing a sealed Nebbiolo-friendly cheese board with a bonet pudding that holds its shape at altitude. The inflight menu keeps Piedmont's local specialities intact for the cabin, from private jet food like brasato al Barolo to light plates for a short hop.
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.
Turin Airport sits on the Po plain at 989 ft with the Alps standing behind the runway, and the cabin menus follow the same logic: warm in winter, light and chilled in the summer haze. Private jet catering at LIMF / TRN is built around Piedmont's pantry, from tajarin and agnolotti del plin to Gianduja and Barolo-region cheeses. Whether the trip is inflight catering for a ski-season charter or aviation catering for a Fiat-supplier day trip, we pack for the galley you actually have. Business aviation catering here covers executive jet catering, diplomatic flight catering for visiting delegations and cabin crew meals on request, all handed over at the aircraft through your FBO or handling agent.
Business jet catering at Turin usually starts with a morning meeting flight: four to eight passengers, a light jet, a tight turnaround. Corporate jet catering and VIP flight catering here lean on chilled Piedmont plates that need no galley work, with charter flight catering for ski groups heading to the Alps. Luxury inflight catering and a private jet chef can write a bespoke menu around truffle season or a Barolo-region tasting.
Official visits to Piedmont bring delegations that need clean paperwork as much as good food. Government flight catering, VIP aviation catering and head of state flight catering at LIMF are planned with the protocol side. For state visit aircraft catering we label every tray and keep one named contact.
Special meals at Turin start in a Piedmont kitchen where butter, egg pasta, hazelnuts and anchovy sauces are everywhere, so allergen free work means a separate board, a separate box and a named procedure from the start. Kosher, halal, vegan and gluten free meals are prepared as their own order, each sealed and marked by seat number. Kids meals follow the same sealed route, built around plain pasta and simple Piedmont comfort dishes rather than rich sauces.
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.
A rotation through LIMF often means a quick sit-down on the apron or a box eaten at the stand. Crew meals are a catalogue item, on request and billed like any order. Flight crew meals, pilot meals and cockpit meals suit a single-hand schedule; crew catering comes in crew meal boxes, and different meals for pilots are available. Cabin crew meals ride separately.
The general aviation terminal at Turin Airport is where most private departures meet their food. FBO catering is delivered to the aircraft, ground handling catering follows your agent's access rules, and catering delivery to the FBO is arranged around your slot with the handling agent catering step handled together.
What the aircraft is, light jet or larger cabin, sets the loading method for your Turin departure. A light jet on the apron takes its trays by hand through the door; a larger cabin may need a high loader and a different galley plan. Galley catering is packed to the trolley and drawer layout you give us, and airside catering delivery follows your handling agent's access rules at Turin Airport. For aircraft provisioning on bigger types, give us the tail and the galley configuration and we pack to match.
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.
LIMF serves Turin and the Piedmont region, from the Fiat heritage to the Alpine resorts. As a general aviation airport with FBO services and ground handling services, it works as a regional business aviation hub where airport catering is arranged around your handler.
Inflight catering and in-flight catering from Turin follow the season: ski charters in winter, corporate shuttles year-round. Aviation catering and business aviation catering here cover executive jet catering and diplomatic flight catering for official visits, with cabin crew meals ordered alongside. Truffle season and Alpine weather shape the menu.
Customs at Turin depends on the route: intra-EU legs carry Piedmont cheeses and charcuterie freely, while a non-EU destination may restrict them. We check the destination when you order and adjust, so the food that leaves Italy is the food that clears on arrival.
Average rating from the cabin crew and pilots we cater for.
“One detail shaped our order at Turin Airport: several individual meal preferences, alongside a request for a cheese board and savoury canapés for 11 passengers. For our team, the strongest part of their flight catering was how they handled storage requirements. The Galley Girls prepared the side dishes for assembly in the galley, with the accompanying elements easy to locate. It made a difference to have the crew provisions ready without cluttering the galley work area during preparation.”
“For 8 passengers departing from LIMF, the agreed menu was a light pasta dish with grilled vegetables; our main consideration was different crew meal preferences. For flight catering services, that attention to crew briefing made the order noticeably easier to manage. The Galley Girls confirmed the handover contact and identified the crew provisions, making the catering delivery easier for our team to track. We could account for the breakfast portions before passing the boxes to the cabin team, without a lengthy unpacking exercise.”
“It was the packing plan I cared about at TRN, with 3 servings of poached fish with steamed rice and a short ground stop to consider. The Galley Girls understood why we wanted the sauces readily accessible instead of spread across several different boxes. Our colleague could take over the sandwiches without asking where every component had been placed during preparation. Our brief for airline catering was met with a sensible plan for catering handover.”
A government or delegation departure from LIMF changes the price in specific ways: individually portioned dishes, traceability paperwork and a named team all add cost compared with a simple cold platter. How much does private jet catering cost here? It depends on which of those the protocol office asks for. Send the details and we quote against them.
For a dawn departure, tell us the slot first. The lead time question at LIMF is really about the handover: which FBO door, which apron stand, who signs. Last-minute orders are handled, and a night flight is no different from a day flight once those details are in.
White truffle from Alba is a seasonal product and a customs question at once. Within the EU it moves freely; beyond, rules on fresh produce apply. We ask for the route when you order, so customs regulations are met on both ends of the flight.
If the party grows or shrinks before departure, keep us informed and we update the order. Bringing food from outside is possible, though customs and allergen rules apply; for a count that moves, a flexible catering order is usually easier than ad hoc supplies.
When you book a return from Turin Airport, the charter paperwork does not include the food. You order it separately, and we can plan outbound and return together, so the second leg is catered too.
Tail, pax and diets — a flight attendant takes it from there, day or night.
