Every delivery coordinated with your FBO, badged airside access, and handover at the aircraft door or handling desk. Private jet catering for FLR, Firenze (FI), timed to your pre-flight sequence.
Florence's PPR can tighten during trade weeks, so orders are confirmed at least the day before to secure both kitchen capacity and airside delivery slots. A recurring request from this airport is Tuscan vegetable antipasti—grilled zucchini, white beans, sun-dried tomato—plated cold and paired with the chef's truffle vegetable tart when cabin service allows for a two-course sequence. The combination holds well on sectors to northern Europe and the eastern Mediterranean, where flight time exceeds ninety minutes and galley reheating is either limited or unnecessary. The chef adjusts portion size and garnish restraint to match aircraft type, passenger count and the crew's available service window between climb-out and initial descent.
Costa builds each dish around the awareness that altitude mutes perception. Salt levels are calibrated higher than ground service would permit, acidity is sharpened with careful citrus or vinegar additions, and olive oil is applied as a finishing agent rather than diluted into background. The approach remains constant: assess the flight profile, adjust seasoning intensity accordingly, and confirm balance just before boarding.
FLR departures peak mid-morning and late afternoon; production schedules align with the slot list to deliver each order within the window you set. Lead time is typically twenty-four hours for a full service, twelve for amendments to an existing order. When you order private jet catering, include aircraft type, galley configuration, passenger count, and any allergen or dietary restrictions. Request a private jet catering quote through the contact form; coordination with your handling agent ensures airside handover matches your pre-flight sequence, whether at the FBO desk or ramp-side.
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Every departure from FLR requires a handover sequence that aligns kitchen output with your pre-flight schedule. The facility preparing your private aviation catering for Florence Airport, Peretola works to a timed plating protocol: hot dishes sealed within minutes of finish, cold assemblies built from temperature-controlled stations, and labelled trays documenting allergen detail at every stage. Your business aviation catering order moves through dedicated cold rooms before airside delivery, coordinated directly with your handling agent or FBO contact. Badged drivers meet the aircraft door or the FBO desk according to your brief, bringing what was cooked that morning against your slot.
For a departure from Florence Airport, Peretola, you can order breakfast trays that hold through an early slot, cold antipasti and composed salads for legs where no galley reheat is practical, mains portioned for convection oven cycles, and crew meals on the same docket. Every item carries ingredient and allergen detail written plainly enough to read aloud in the cabin, and quantities scale to the seat count you give at the time of order.
Served cold, holds four hours unrefrigerated, contains fish, egg, and sulphites.
Reheats in a galley oven at 160°C for twelve minutes, portions per seat.
Served chilled, holds six hours, contains dairy, individually portioned in glass.
Three of the dishes the Florence Airport, Peretola kitchen cooks. Allergen detail is confirmed in writing with your quote.
See the full menu →Every item is packed with reheating and plating notes for your cabin.
Cold-chain transport maintains core temperature from kitchen to galley door. VIP flight catering and charter flight catering for FLR are delivered on the same airside run: badged drivers coordinate handover with your FBO, timing the arrival against fuelling and pre-flight checks. For large-cabin aircraft, a high loader serves upper galley doors where available, confirmed when you order. Trays are sized to trolley rails, platters to the oven you specify, and every container is sealed until your crew opens it at altitude.
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We deliver to the FBO or handling agent you nominate. Tell us which one when you order — we coordinate the handover directly with them.
Listed for reference. Not an exhaustive list, and not a partnership — confirm your handover point at the time of order.
The kitchen handles what surrounds the meal. Add any of it to your order — one brief, one delivery.
Cabin arrangements delivered with the catering, conditioned to last the flight.
Sourced to your list, chilled or cellared, ready to serve.
Cabin linen and crew pieces collected, laundered, returned pressed.
China, glassware and galley equipment washed and repacked between legs.
Your equipment and stock held at the kitchen until the next leg.
Pantry staples and fine grocery restocked for the days ahead.
One brief, one delivery — a reply typically within 30 minutes.
When Salone del Mobile runs in April and Milan Fashion Week arrives in late February and late September, apron capacity at Florence Airport, Peretola tightens as charter and repositioning flights converge on northern Italy. PPR slots fill early, handling agents stretch thin, and high-loader availability shrinks under competing requests. For your private jet catering order, this means confirming menus and delivery windows at least two days ahead, specifying aircraft type and galley constraints up front, and building buffer into your departure schedule. Cold platters and shelf-stable items become the safer choice when ramp delays are likely, and crew briefings on reheating sequences help keep service on track even when ground operations run late.
During Salone del Mobile, you should expect mandatory PPR, significantly reduced apron availability, and extended handling coordination times at Peretola due to sustained business aviation traffic throughout the week.
High design-industry demand
During Milan Fashion Week, expect significantly increased business aviation traffic at Florence Airport, Peretola, with apron congestion and mandatory PPR reinforcement. Coordinate catering delivery timing closely with your handling agent to account for extended ground delays and limited ramp access.
Fashion industry delegations bring stylists, PR teams, and buyers on the same manifest—rarely just principals. That breadth drives private jet catering orders with multiple dietary requirements and tighter turnaround windows. We map crew meals and cabin service around your block time, not the other way round.
Periods shift year to year — confirm the date with us when you order.
“Ordering catering in for FLR / LIRQ was simple. Excellent communication, fresh food and on-time delivery.”
“We regularly organize flights in via LIRQ. Fast replies, smooth ordering and reliable catering.”
We coordinate inflight catering at LIRQ through the handling agents and FBOs active on the apron. Delivery is arranged directly with your nominated handler at the time of order, and airside access is confirmed before dispatch. If you have a preferred FBO or ramp position, share that detail when you place the order and we'll synchronize timing and handover accordingly. See the FBOs and handling agents at Florence Airport, Peretola →
Same-day orders are handled when the request reaches us early enough to complete sourcing, production and the drive from Sečovlje to Florence Airport, Peretola. Lead time depends on menu complexity, passenger count and apron access. For reliable service, especially during busy trade weeks, confirm your order the day before departure. If timing is tight, contact us as soon as the flight is scheduled and we'll assess what's achievable.
Yes. Every private jet catering order is built to the dietary brief you provide—gluten-free, dairy-free, vegan, low-FODMAP, or any clinical restriction. Ingredients are chosen for traceability, and every dish is labelled with allergen content. Chef Layla Georgiou runs allergen-controlled production, with separate prep areas and utensils where cross-contact must be avoided. Substitutions are discussed before cooking begins, so the final menu matches passenger needs and crew confidence.
High-loader service for aviation catering at LIRQ is available where the FBO or handling agent confirms equipment at the time of order. Florence's apron is compact, so loader availability depends on aircraft position, ground traffic and the day's schedule. We coordinate with your handler to arrange the service when your aircraft type and cabin configuration require it. Confirmation comes before dispatch, and the delivery team carries contact details for real-time coordination on the ramp.
Contact us with flight date, departure time, passenger count, dietary requirements and any galley limitations. We'll confirm menu options, pricing and delivery timing, then lock in the order once you approve the brief. Payment and coordination details are shared by email, and you'll receive a packing list before the delivery vehicle leaves Sečovlje. For repeat flights or charter series, standing instructions can be saved to streamline future orders from Florence Airport, Peretola.
Send your flight brief now — the Firenze (FI) kitchen confirms availability and timing by email.
Prefer email? Write to the kitchen →