Which FBOs at Decimomannu Air Base (DCI/LIED) do you deliver to?

Decimomannu Air Base is a military facility with controlled ramp access, so inflight catering at LIED is coordinated through your handling agent rather than a commercial FBO. Our drivers hold the required security clearance and deliver directly to the aircraft or to a designated handover point on the apron, depending on base protocol at the time of your departure.

What is the shortest notice you can typically accept at Decimomannu Air Base?

Same-day private jet catering is possible when orders are confirmed by mid-morning and ramp access is arranged in advance. Decimomannu Air Base requires prior permission for airside entry, so early coordination with your handling agent ensures clearance, cold-chain delivery and galley stowage proceed without delay.

Can you accommodate specific dietary and allergen requirements?

Yes. Every private jet catering order is built around the dietary restrictions, allergen exclusions and texture preferences you provide. Ingredients are listed on each label, and the kitchen maintains separate prep areas for gluten-free, dairy-free and nut-free dishes to prevent cross-contact during production and packing.

Do you offer high-loader service at Decimomannu Air Base?

High-loader access for aviation catering at LIED is available where ramp equipment and base clearance are confirmed at the time of order. We coordinate lift timing with your handling agent to align catering delivery with fuelling and pre-flight checks, ensuring large-cabin galleys are stocked efficiently and the cold chain remains intact throughout the process.

How do I place an order for a flight departing Decimomannu Air Base (DCI/LIED)?

Contact us with your departure time, passenger count, menu preferences and any dietary requirements. We'll confirm production timing, arrange badged delivery to the ramp and coordinate with your handling agent to meet base-access procedures. Early notice helps secure your preferred slot, especially during summer weekends when Decimomannu supports high charter volumes to Sardinian resorts.

Private jet catering · Decimomannu

Private Jet Catering at Decimomannu Air Base (LIED / DCI), Decimomannu

DCI (IATA) · LIED (ICAO)

Prepared to order, delivered airside

Short-sector private jet catering at DCI in Decimomannu: light formats prepared in a dedicated kitchen, delivered airside within your rotation window, and built for quick turnarounds with no galley delays.

Order now →See the menu →

Private jet catering at Decimomannu Air Base (DCI/LIED)

Chiara Costa, private jet chef covering Decimomannu Air Base

Your chef here

Chiara Costa: service to Decimomannu Air Base

Decimomannu Air Base requires prior permission for ramp entry, so orders are confirmed twenty-four hours ahead to align badging, vehicle clearance and cold-chain handover. Sardinian bottarga—cured mullet roe—appears in several plates, dressed over shaved fennel or folded into pasta; its concentrated salinity holds without refrigeration, and it plates cleanly in narrow galleys. Herb-roasted chicken with glazed vegetables travels in a foil-lined tray designed for convection reheating, and the olive oil cake with citrus remains moist across sectors to the Middle East or North Africa, where Decimomannu serves as a common refuelling point.

Cooked for your slot, packed for your galley.

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Background

Costa translates the direct, ingredient-led cooking of the island into a cabin service built on restraint and precision. Preparations respect the pace of wood-fired ovens and slow braises, yet arrive structured for reheating protocols and plated service at altitude. The chef balances the robustness of pastoral and coastal flavours with the composed presentation expected in private aviation.

How the sector runs at DCI

You do not wait for a weekly cut-off. Orders for short-sector departures from DCI are timed to the slot you provide, with lead time typically set at twenty-four hours to allow sourcing and preparation. A late change is absorbed where the production schedule permits. When you order private jet catering, the quote reflects the menu, the headcount, and the delivery window. Each private jet catering quote is issued within two hours of your request. Cold formats that require no galley time suit quick turnarounds; mains that reheat are portioned to oven and refrigeration limits for the aircraft type you are operating.

The Decimomannu production kitchen — private jet catering near Decimomannu Air Base

The Decimomannu kitchen

Jet catering Decimomannu: the production kitchen

Short-sector rotations out of DCI demand inflight catering that lands on trays before the seatbelt sign is off. The kitchen preparing your order works to galley logic: compact formats, sealed after plating, and timed against your departure slot. Cold rooms hold what you need for quick turnarounds—charcuterie boxes, plated salads, and pastry service that travels intact. Garde-manger and pâtisserie posts handle same-day capacity, so a noon wheels-up brief filed at breakfast still gets executed. Every label carries documented allergen protocol. Private aviation catering for Decimomannu Air Base is built around the fact that your passengers expect service, not apologies, even when the block time barely covers the climb.

Cold-chain controlledHACCP certifiedSame-day capacity, daily

The menu

Private jet catering menu at Decimomannu Air Base

Breakfast service, cold plates that hold across a four-hour leg, mains portioned for galley reheating, desserts, and crew meals on the same order. Every item is labelled for allergens—milk, eggs, gluten, nuts, fish, shellfish, celery, mustard, and sulphites are stated plainly. Special diets are prepared in the same kitchen and delivered together. Portioning reflects the number of seats you specify and the galley capacity of the airframe. What is ordered is what boards.

Vitello tonnato with caper and anchovy

Served cold, holds four hours in chilled storage, contains fish, eggs, and milk.

Braised beef short rib with root vegetable purée

Reheats in a galley oven at one hundred seventy degrees for twelve minutes, contains milk.

Panna cotta with seasonal berry compote

Served cold from refrigeration, contains milk, holds six hours after handover.

Three of the dishes the Decimomannu Air Base kitchen cooks. Allergen detail is confirmed in writing with your quote.

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Order online →Download the menu (PDF)

Every item is packed with reheating and plating notes for your cabin.

Delivery at DCI

Ramp delivery and handling at Decimomannu Air Base

The Decimomannu kitchen

cold-chain vans, badged drivers

cold-chain controlled

Handover at DCI

FBO or aircraft door

How it works

Handover where your airport allows

To your FBO desk or at the aircraft — we coordinate with your handling agent. Slot moves? The kitchen cooks to the update.

Crew meals alongside the VIP service

One delivery, both cabins covered — crew meals cooked in the same kitchen, packed and labelled separately.

Large cabins and multi-leg loads

High-loader service for widebody, volumes sealed per leg.

Handover per airport rules · high loader for widebody · same-day, daily

Airside delivery

Aviation catering delivery at Decimomannu Air Base

DCI departures receive airside delivery by badged drivers in temperature-controlled vehicles, handed over at the FBO you nominate or directly at the aircraft door. VIP flight catering and charter flight catering are prepared in the same kitchen and delivered on the same run, ensuring consistency across service registers. Every item carries literal allergen labelling—milk, eggs, gluten, nuts, fish, and shellfish are named plainly so cabin crew can brief passengers at a glance. Special diets travel on the same order. High loader access is confirmed at the time of order where available, serving galley doors at height on larger airframes.

FBO or ramp-side handoverHigh-loader service for widebodyMulti-leg loads

High-loader and airside catering delivery at Decimomannu Air Base

Seasonal produce sourced near Decimomannu

Inflight catering — Italy

Inflight menu planning for DCI departures

Cold-chain discipline begins at sealing: every private jet menu for a DCI departure is packed under temperature control, held in chilled transport, and delivered within the window you specify. When a slot moves, the order is held at the correct temperature until handover. What arrives at the aircraft door reflects what the season offers—spring vegetables that travel well, stone fruit through summer, root preparations that hold across a long leg in autumn. The inflight menu adapts to the produce available that week and to the galley capacity of the airframe you are operating.

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Private jet concierge — Decimomannu

Beyond catering

The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.

Fresh flowers

Cabin arrangements delivered with the catering, conditioned to last the flight.

Wines & spirits

Sourced to your list, chilled or cellared, ready to serve.

Linen care

Cabin linen and crew pieces collected, laundered, returned pressed.

Dishware & equipment

China, glassware and galley equipment washed and repacked between legs.

Storage between rotations

Your equipment and stock held at the kitchen until the next leg.

Fine grocery

Pantry staples and fine grocery restocked for the days ahead.

Add concierge to your order →

One brief, one delivery — a reply typically within 30 minutes.

Local calendar

Busy weeks at Decimomannu Air Base

From July through August, the Costa Smeralda summer season fills the apron with positioning flights and resort-bound charters; ramp slots tighten, PPR windows shorten and high-loader bookings require earlier confirmation. September brings the Porto Cervo regattas, adding midweek departures and multi-leg itineraries that demand flexible menus and precise delivery timing. During these weeks, you'll see longer lead times for private jet catering, increased coordination with handling agents and stricter adherence to cold-chain handover schedules. Placing orders by mid-morning—rather than same-day—gives the kitchen and the base-access queue enough margin to keep your departure on schedule.

Costa Smeralda summer season

July to AugustNearby · OlbiaHeavy demand

On the field

During Costa Smeralda summer season, you may encounter increased military activity at Decimomannu Air Base affecting civilian slot availability and requiring advance PPR coordination, particularly for handling requests during peak training periods.

What we do about it

As yachting clientele fly larger-cabin aircraft throughout July and August, private jet catering orders shift to BBJ and ACJ configurations—galleys with dual ovens, full trolley capacity, and enough cold storage for multi-course service. We prep charter flight catering around your galley layout and reheat capability, not a standard box count.

Porto Cervo regattas

SeptemberNearby · OlbiaBusier than usual

On the field

During Porto Cervo regattas, Decimomannu Air Base experiences increased traffic from visiting aircraft, requiring advance PPR coordination and extended handling wait times due to military priority operations and limited civilian apron capacity.

What we do about it

Regatta-linked departures cluster within tight windows—ten to fifteen private jet catering orders departing the same morning rather than the usual two or three. Business aviation catering production moves forty-eight hours earlier; galley assembly starts the day before to keep pace without compromising individual service standards or product quality.

Periods shift year to year — confirm the date with us when you order.

Request catering for Decimomannu Air Base (DCI/LIED) →

What Flight Attendants Say

★★★★★

“Ordering catering in for Decimomannu Air Base (DCI) was simple. Excellent communication, fresh food and on-time delivery.”

Ben L. · VIP Flight Attendant

★★★★★

“We regularly organize flights in via DCI / LIED. Fast replies, smooth ordering and reliable catering.”

Ben H. · Charter Operations

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