Catering to your aircraft in Trapani (TP).
Trapani-Birgi is western Sicily's low, windswept strip, busy with summer yacht and wine-estate traffic. We cook and pack for your galley, with the meals handed over at the FBO.
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.
Western Sicily eats from the sea and the salt pans, and that is what a private jet menu for Trapani is built on. A private jet menu here starts with tuna, red prawns from Mazara del Vallo, and the pale pink salt of the nearby saline. Local specialities travel well when you plan them: busiate with pesto trapanese is packed with the sauce apart, couscous alla trapanese keeps its broth in a separate pot, and cassata siciliana is cut per passenger.
For private jet food, Trapani offers a short list of dishes that survive a galley. Our inflight menu leans on local specialities: caponata, arancine, ricotta-filled pastries and almond granita from the Sicilian west. Marsala from the wine estates around Marsala gives desserts and sauces a regional edge. Sicily is the region, and a private jet menu built on it reads as place, not as a template.
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.
Salt pans, tuna traps and a landing strip at 25 ft: LICT is Sicily's quiet corner for business aviation. We provide private jet catering to the FBO or the aircraft, from light jets to larger cabins. Business aviation catering is built around local produce, executive jet catering follows your headcount, and diplomatic flight catering is handled with discretion on request.
Business jet catering and corporate jet catering at LICT usually mean small cabins and short stays. VIP flight catering and charter flight catering follow the same logic: luxury inflight catering built by a private jet chef, with a bespoke menu of tuna, prawns and Marsala desserts.
Government flight catering and head of state flight catering at Trapani are cleared through protocol before any cooking. VIP aviation catering and state visit aircraft catering are handled with named staff and discretion.
Kosher, halal, vegan and gluten free requests are handled as a procedure, and western Sicily's kitchen gives it a few specific checkpoints: pistachio and almond sit in many desserts, fish stock sits behind couscous, and semolina is the base of local pasta. Special meals, allergen free dishes and kids meals are cooked on separate boards and packed in sealed boxes with the seat number on the lid.
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.
Crew meals at Trapani are ordered on request and invoiced like the rest. Flight crew meals and pilot meals are packed as crew meal boxes with different meals for pilots when the operator asks; crew catering covers cabin and flight deck; cockpit meals are designed to be eaten one-handed. Cabin crew meals are labelled apart.
At LICT, the general aviation terminal is where handover happens. Ground handling catering, handling agent catering and FBO catering are lined up so the meals reach the aircraft, with catering delivery to the FBO confirmed beforehand.
Larger cabins landing at LICT may need a high loader for galley catering, and the handling agent arranges access to the apron. Airside catering delivery is coordinated with the aircraft's door height in mind, and aircraft provisioning for a bigger cabin is split into trolleys that match the galley layout.
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.
Airport catering at Trapani-Birgi serves a field that sits in Sicily's west, where general aviation shares the runway with seasonal flights. FBO services and ground handling services are available for visiting aircraft.
Trapani is a small business aviation hub in summer. Inflight catering and in-flight catering for visiting jets, aviation catering and business aviation catering for operators, executive jet catering and diplomatic flight catering on request, and cabin crew meals for the flight deck.
Italy follows EU food rules: products of animal origin from outside the EU are restricted, so catering is best ordered locally. Customs at LICT are straightforward for EU arrivals, and we advise on what can stay on board.
Average rating from the cabin crew and pilots we cater for.
“Passenger preferences led us to roasted vegetable bowls with separate dressings at TPS; 2 portions were needed, with a short ground stop factored into preparation. I gave The Galley Girls our storage brief and asked for the crew provisions to arrive in clearly marked packs. We placed the fruit plates in their planned storage area without first having to reorganise all the catering boxes. This experience of in flight catering gave us a useful reference for managing final order confirmation on another departure.”
“Nothing about the 8 guest order at Vincenzo Florio Airport Trapani-Birgi called for excess complexity: just mini sandwiches and individual desserts and sensible planning for a small galley worktop. The Galley Girls kept the breakfast portions separate from the finishing elements, which gave us control over the final presentation. Our brief for inflight catering services was met with a sensible plan for final order confirmation. It made a difference to have the desserts ready without cluttering the galley work area during preparation.”
“A request for mushroom risotto and a green salad, 11 passengers, and a changing departure schedule: that was our brief for the departure at LICT. I want an inflight catering company to understand cabin service sequence, and this order gave us a useful starting point. The Galley Girls labelled the sandwiches in line with our brief, so the cabin team could identify the relevant portions quickly. I found the snack boxes without searching through every box, a small detail that mattered during the final cabin checks.”
Expect a menu-based quote. A tuna crudo costs differently from a couscous tray, and we price each dish separately so a delayed departure does not rewrite the whole order.
Trapani keeps ordering simple: few slots, local fish and sweets. When duty time presses, we take the order by phone or email, any hour, and coordinate the FBO handover.
Customs matter mainly for what you carry in. For a short empty-cabin leg, we advise ordering catering at Trapani and avoiding transport of fresh meat or dairy from non-EU origins.
Yes, within customs rules, but galley size decides what is practical. A drawer and one oven suit cold lunches and sealed items; a bigger galley takes plated dishes. We pack for the galley you tell us about.
Catering is ordered and invoiced separately from a charter. Special-meal requests are welcome on that order and handled with a procedure: separate prep, sealed packing, seat number on the lid.
Tail, pax and diets — a flight attendant takes it from there, day or night.
