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Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Lampedusa, Italy
VIP & private jet catering with airline catering at Lampedusa (LICD / LMP)
LMP (IATA) · LICD (ICAO)
With a single narrow-body-rated runway of 1800 metres, Lampedusa boards one aircraft at a time and lets nothing on the ramp be improvised. That reference code sets the airline catering, inflight catering and in-flight catering we run here: three cabins uplifted by hi-loader to galley height, sealed and staged for wide-body-standard handling on an island field.
1,800 m
Longest runway
Narrow-body
Largest aircraft handled
1
Runways
02
VIP at any volume
8 First covers or 400 passengers across three cabins, same execution
03
24/7 order desk
Ad hoc, AOG and same-day uplift answered around the clock
04
Multi-leg coordination
One loading sheet, every leg of your rotation
On the apron — Lampedusa
Wide-body inflight catering at LMP
Everything below is what we measure at this station — distances, windows, who signs what.
Inflight catering order window at LICD
Aircraft catering handover at the galley door, LICD / LMP
At Lampedusa, ramp access is the constraint that sets the pace of every catering uplift: one runway, one apron, and a sequence that runs cart by cart rather than in parallel. Screening, hi-loader positioning and cabin door clearance are worked in a fixed order, not compressed to save minutes. What the timeline records here is the handover on the apron itself, not an estimate written before the aircraft arrives.
Between our kitchen and the aircraft at Lampedusa sit screening, an escort onto the apron, and the queue for hi-loader positioning against a single runway. We plan the catering uplift around whichever of those runs longest that day, rather than assuming the shortest case every time. Temperature is logged on the cart as it is sealed and logged again at the galley catering handover, so the cold chain has two recorded points rather than one claimed average. The load is signed for at the door, not left on a ramp trolley, closing the chain of custody the same way on every rotation through Lampedusa.
One sealed cart, one signature, one galley door: nothing about that changes at Lampedusa.
Crew meals from the kitchen serving LICD
Pilot meals and cleared production crews for Lampedusa
The single narrow-body runway at Lampedusa means every rotation is worked to the same fixed pattern, and airport catering here is planned around that constraint rather than around volume. Hot production, pastry, a cold larder and a protocol line sit under one roof, run to HACCP standard, so tray sets and passenger meal boxes leave the kitchen ready for hi-loader boarding rather than requiring rework on the apron. That structure is what airport catering in Italy generally has to offer a small island field: full production discipline scaled to one stand rather than several.
The team assigned to government flight catering at Lampedusa is the same named crew on every rotation, not a rotating roster drawn from general staff. Security clearance is held on file, each member sits on the access list for the airside route between kitchen and stand, and each is trained to the household paperwork that travels sealed with a VVIP or royal uplift. That continuity is what a protocol desk is actually checking when it asks who handles the cart.
Halal airline meals and special meals at Lampedusa airport
Royal flight catering standards per cabin at LMP
Menus at Lampedusa are written to the cabin and to the mission first, and only then adjusted for season: a First cabin sees a plated specification, a Business cabin sees a multi-choice hot service, and the main cabin sees a tray set built to the same standard on every rotation. Local sourcing draws on the produce of the wider region — fish, dairy, orchard fruit — worked into the specification rather than dropped in as a single flourish. Inflight catering here answers to a written brief for every flight, not a fixed seasonal card repeated regardless of mission. Every dietary and religious set is documented per passenger and per cabin before it is loaded, not assembled after the fact.
First & VVIP cabins
First and VVIP cabins at Lampedusa are plated against a written specification, with caviar and à-la-carte items available on request rather than fixed to a single set menu. That specification is what VIP flight catering is measured against here, filed against the standing order for every repeat rotation through LMP.
Business cabins
Business cabins at LICD receive a multi-choice hot service built to the galley fitted on the aircraft, boxed in oven-ready formats rather than plated to order. Crew meals, cabin crew meals and pilot meals travel in the same tray sets, boxed to the flight roster rather than to a generic cabin count.
Protocol & dietary
Protocol and dietary requirements at Lampedusa are documented per passenger before departure, covering halal and kosher sets and the full range of IATA special meal codes rather than a narrow default list. Each of these is produced on a separate line and sealed before it leaves that line, so inflight catering for one passenger never crosses paths with another's tray.
The three books
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Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
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Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
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Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety records for aviation catering at Lampedusa, Italy
HACCP
HACCP cold chain
Produced in our own certified kitchens, temperature logged end to end.
Clearance
Cleared personnel
Security-cleared staff, badged airside vehicles, escorted where the stand requires it.
Custody
Sealed chain of custody
Carts sealed at the kitchen, seals verified and handovers signed at the aircraft.
Allergens
Documented allergen sets
Allergen, halal, kosher and medical requirements documented per uplift and per passenger.
Flight catering airside delivery at Lampedusa, Italy
One runway of 1800 metres and a narrow-body reference code define how Lampedusa is worked: a single stand takes movements in sequence rather than in parallel, so documentation for a delegation, capacity for a peak wave and repetition for a scheduled rotation are each managed on that same constrained apron. Airline catering at Lampedusa cannot rely on running two loads side by side; every uplift is planned against the one slot available that hour.
The uplift reaches the aircraft from our kitchen by a fixed route to the apron, loaded stand-side under escort, with in-flight catering at LMP handled by the same named crew that carries the cart from seal to signature. Airport catering at Lampedusa is planned stand by stand rather than by terminal zone, because there is only the one to plan against, and aviation catering in Italy at a field this size depends on that discipline holding every time.
What we commit to at Lampedusa is one coordinator per rotation, sealed carts from kitchen to cabin door, and a signed handover that closes the record on every load, inflight catering at LMP included.
Scheduled, charter and VVIP catering at LMP
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Government and state flight catering at LMP
With one runway and one narrow-body stand, Lampedusa handles official movements without the option of parallel loading, so timing is fixed well before the aircraft is on the ground. Government flight catering here covers state visits and head of state movements with the protocol file documented per passenger, security-cleared staff on the cart, and catering at LICD sealed before it leaves the kitchen.
Government & state flights →
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Royal and VVIP flight catering at Lampedusa
Our kitchen holds the narrow-body reference code that governs Lampedusa to the same household standard on every repeat rotation, drawn from a written specification kept on file between movements rather than rebuilt each time. Royal flight catering and VVIP work here extends to private airliners such as BBJ and ACJ types, with halal and household dietary requirements produced against that same standing file on request.
Royal & VVIP flights →
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Charter and ACMI flight catering at LICD
The narrow-body reference code at Lampedusa governs a full three-cabin uplift on the single stand available, counted against the loading sheet before the hi-loader moves. Charter flight catering at Lampedusa serves ACMI and wet-lease operators, group movements and special missions, with charter flight catering staged in the exact order the galleys are laid out on the aircraft.
Wide-body charter →
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Airline and ad hoc catering at LMP
The single narrow-body runway at Lampedusa forces every rotation through one stand, which is exactly the constraint an outstation carrier plans around rather than works past. Ad hoc airline catering here covers outstation catering for scheduled operators using LMP as a stopover, diversion catering when a rotation lands unplanned, and technical stop catering across a multi-leg pattern, with crew meals at LICD boxed to the same roster on every leg.
Commercial airlines →
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Private jet and FBO catering at Lampedusa
Business aircraft using the narrow-body-rated runway at Lampedusa are worked from the same single apron as every other movement, with no separate lane to bypass the sequence. Private jet catering at LMP is delivered to the FBOs on the field and the GA terminal by our dedicated branch, on the same cold chain and the same paperwork as an airline uplift, business aviation catering and business jet catering included, FBO catering handled without exception.
Private jets →
Charter flight catering trusted by operators at LICD
Flight departments on jet catering at LICD
Government flight department
Royal household
Charter operator
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Scheduled airline
“We requested HACCP at Lampedusa (LMP/LICD) and the packaging worked very well onboard. Everything was labeled, compact, and easy to place directly into the aircraft without repacking on the ramp. Good attention to the operational side of catering. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Denis — OCC Coordinator
“We used the team for catering uplift at Lampedusa (LMP/LICD) during a tight turnaround. The team stayed in contact with operations, adjusted to the new timing, and kept the aircraft handover simple. That operational understanding was the biggest advantage. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★★Private jet operator
Marta — Executive Aviation Coordinator
“We used the team for business jet catering at Lampedusa (LMP/LICD) on a VIP trip. They followed my notes closely, kept me updated, and delivered at the time agreed with the FBO. A very good experience from a flight attendant perspective. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Charter operator
Laura — Flight Operations Coordinator
Airport catering data for Lampedusa (LICD / LMP)
| Datum | Value |
|---|---|
| Longest runway | 1,800 m |
| Runways | 1 |
| Aerodrome reference code | narrow-body |
| ICAO | LICD |
Aircraft catering questions for Lampedusa airport
Diversion catering and ramp questions at Lampedusa airport
What operations gets asked every week about Lampedusa.
Ask operations directly →Is private jet catering delivered to the FBOs and the GA terminal at Lampedusa?
The coordinator assigned to each rotation delivers FBO catering to every FBO on the field and to the GA terminal, on the same cold chain and paperwork used for an airline uplift.
When is airline catering cost confirmed for Lampedusa Airport?
Once cabin count, specification and the loading window are set, the desk returns a quotation; airline catering cost is never published as a flat rate because it depends on those three factors.
Who sets the lead time for an order through LMP, and how late can it change?
For most rotations the specification can still be adjusted close to departure, and how far in advance the order is placed matters less than confirming the loading window early; last minute airline catering is handled through the same desk as a standard order.
Does LICD produce halal, kosher and the full set of IATA special meal codes?
Every halal and kosher set, along with the full range of SPML codes, is produced on a separate line at our kitchen and documented per passenger before it is sealed for boarding.
Commercial aviation catering near Lampedusa
PNL / LICG
Pantelleria
Italy · 158 km from Lampedusa
Airline & VIP flight catering →
MLA / LMML
Valletta
Malta · 174 km from Lampedusa
Airline & VIP flight catering →
CIY / LICB
Comiso
Italy · 244 km from Lampedusa
Airline & VIP flight catering →
Charter flight catering quote for Lampedusa, Italy
Request a quote
Send us your catering needs for LMP
Lampedusa (LMP / LICD)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Lampedusa, not a brochure.
orders@aerogourmet.com · operations desk, 24/7
Four steps
Flight
Aircraft · stand · local time
Offloading
Return leg, if any
Order
Counts · menus · files
Contact
Who we come back to
Uplift at Lampedusa (LMP)