Catering to your aircraft in Codroipo (UD).
A flat field at 179 ft, Rivolto handles business and state traffic on a calm schedule. For the crew, that means a menu you can trust: Friulian dishes, packed by seat, delivered to the aircraft on your slot.
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.
Friuli-Venezia Giulia is a short list of ingredients with a long reputation, and a private jet menu built around Udine-Rivolto starts there. Local specialities travel well when you choose the right ones: San Daniele prosciutto sliced thin and layered between paper, montasio aged and fresh cut into portions per passenger, smoked ricotta, and Friulian cured meats on a board that goes straight from the drawer to the plate. As private jet food, these items are cold, forgiving and recognisable, which is what the galley needs.
Hot dishes are more delicate. Frico, the crisp montasio and potato cake, is cooked and packed to finish in the oven; brovada with musetto is a winter plate that holds its sauce in a separate pot. Cjarsons, the sweet and savoury filled pasta of Carnia, are packed raw or par-cooked for the crew to complete. For an inflight menu in autumn we lean on pumpkin, chestnut and game; in summer, on cold San Daniele melon plates, white asparagus from the plain and fresh river fish.
Collio and Colli Orientali supply the wine side: Friulano, Ribolla Gialla, Pinot Grigio, Refosco. Anything sealed travels with the order, and we keep alcohol sourcing clear for the handling agent. Private jet platters, gourmet inflight meals and private jet snacks all draw from this list: a cheese and ham board, a pumpkin soup in a thermos-style container, gubana and strucolo for a sweet finish. These are the local specialities of Friuli-Venezia Giulia as they actually arrive at the aircraft.
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.
Udine-Rivolto sits on the flat Friulian plain at 179 ft, an air base whose apron is shared with state and business traffic, and that shapes every order we pack here. Private jet catering at LIPI starts with the handling agent and the airside access rules, then moves to what your galley can finish: oven, sauce apart, chilled, re-plated cold. Our team is made of former VIP flight attendants, so inflight catering for a Codroipo departure is written the way you will actually serve it. In-flight catering, aviation catering and business aviation catering all follow one brief: the type, the headcount, the slot. Executive jet catering and diplomatic flight catering get the same care, and cabin crew meals are boxed separately from guest trays.
A typical business jet catering brief at Udine-Rivolto involves a small group, a light or midsize aircraft and a galley with one oven. Corporate jet catering here leans on regional produce, VIP flight catering on clean plating, and charter flight catering on what survives a long sector. Our private jet chef writes a bespoke menu around the type and the headcount, with luxury inflight catering touches such as Collio wines kept sealed.
Delegations arriving at LIPI need a menu cleared in advance. We handle government flight catering with protocol in mind, including head of state flight catering, VIP aviation catering and state visit aircraft catering. Each is prepared by a small team, labeled by seat, and handed over with minimal contact.
At Udine-Rivolto, special meals mean adapting Friulian cooking, where cheese, cured meat, butter and wheat appear in almost every dish. Kosher, halal, vegan, gluten free and allergen free orders are handled as a procedure: separate board, separate box, seat number on the lid, and a check on stocks, polenta and the montasio-based sauces where hidden dairy lives. Kids meals and other special meals are planned the same way, from a simple brief on who is flying.
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.
For crews passing through Codroipo, crew meals are a separate line on the order: on request, invoiced as usual. Flight crew meals are planned around the sector, pilot meals around what can be eaten safely in the cockpit, and cockpit meals stay simple and light. Our crew catering uses labeled crew meal boxes, and we pack different meals for pilots when the operator wants captain and first officer to eat apart. Cabin crew meals are boxed too, handed over at the aircraft.
FBO catering at LIPI is handed over where the aircraft is parked: catering delivery to the FBO or straight to the handling agent. The general aviation terminal at an air base has set access rules, so ground handling catering follows them. We coordinate with your handling agent on the airside route and the slot, and handling agent catering stays one clean transfer.
At LIPI, the type of aircraft decides how the order reaches the cabin. A larger airframe means galley catering loaded through the front or rear service door with a high loader; a light jet takes the trays by hand up the airstair. Airside catering delivery at Udine-Rivolto runs through the handling agent and the access rules of the air base, so we agree the vehicle, the door and the slot before anything is cooked. Aircraft provisioning for state or military-adjacent flights is cleared with the handling agent in advance.
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.
Udine-Rivolto is an Italian air base in Friuli-Venezia Giulia, near Codroipo, with a runway used by military and some civil traffic. Airport catering here means working around base access and the handling agent. General aviation arrivals go through a general aviation terminal and a handling agent, and the schedule is quiet.
Business aviation at Udine-Rivolto is occasional and often official: inflight catering for state or delegation flights, aviation catering for corporate arrivals, in-flight catering for visiting crews. Business aviation catering and executive jet catering here follow a slow rhythm, and diplomatic flight catering is the most formal request. Cabin crew meals are packed alongside, on request and invoiced. FBO services and ground handling services are limited to what the base permits, which makes the business aviation hub small but predictable.
Italy applies EU rules to food entering from outside the Union: meat and dairy are the sensitive items, and anything unsealed at customs may be discarded. We keep menus to local and EU-sourced ingredients, label by seat, and give the handling agent an ingredient list for the order.
Average rating from the cabin crew and pilots we cater for.
“The cabin briefing at Udine-Rivolto Air Base included 12 passenger meals, a request for a selection of petits fours and sandwiches, and instructions addressing a family lunch request. The Galley Girls used a readable packing list for the sauces, which helped when two colleagues checked the order together. I found the fruit plates without searching through every box, a small detail that mattered during the final cabin checks. My search for "private jet catering near me" led to a practical conversation about crew briefing.”
“As the person coordinating vegetarian wraps and colourful salads for 9 passengers at LIPI, I needed an arrangement that considered a short ground stop. The confirmation from The Galley Girls showed the desserts clearly enough for us to check the planned service quantities. I appreciated the emphasis on final order confirmation throughout the private jet catering menu arrangements. There was enough information about the fruit plates to brief the crew without making assumptions about what had been ordered.”
“My order at Udine-Rivolto Air Base covered mushroom risotto and a green salad for 4 guests, with a practical service plan needed because of a short ground stop. This experience of private aviation catering gave us a useful reference for managing portion planning on another departure. We discussed the dimensions before confirming; The Galley Girls grouped the breakfast portions into clearly marked packs that were easy to handle. I could hand the desserts to a colleague with a short explanation instead of unpacking the whole order.”
The cost of private jet catering for a Codroipo departure comes from what we cook and how it is delivered: cured meats and cheeses are an easy lower-cost choice, game ragu and seafood a higher one. The handling agent's access to the apron is coordinated by us and charged like any other line.
Orders for LIPI move fastest when they stay inside Italian and EU supply. Customs and food-import rules apply to meat and dairy brought from elsewhere, so we steer you to regional alternatives. Last-minute orders are treated seriously and handled.
A government or delegation arrival at LIPI is handled with extra discretion. Food leaving or entering follows Italian customs, with the handling agent coordinating. Our team of former VIP flight attendants prepares menus compatible with those rules, such as local cured meats and cheeses from EU sources.
Yes, within customs rules. For night departures, we advise against carrying perishable items across borders; a local order from us avoids that. We hand over at the FBO or at the aircraft, sealed and labeled by seat.
No, the charter price does not include meals. Local products from Friuli-Venezia Giulia, such as ham, cheese or gubana, are added on request and invoiced as part of a separate catering order.
Tail, pax and diets — a flight attendant takes it from there, day or night.
