01
Wide-body & private jet
From a light jet to a full 777, one caterer, one standard
Aviation catering — Pisa, Italy
Wide-body airline catering, VIP & private jet catering at Pisa (LIRP / PSA)
PSA (IATA) · LIRP (ICAO)
The 2993 m runway at Pisa clears wide-body movements onto stands built for hi-loader boarding, so a scheduled widebody, a state aircraft or a charter can uplift on the same ramp without a change of method. AERO GOURMET runs inflight catering, in-flight catering and aircraft provisioning here directly to galley height, loading through the aircraft door rather than staging trolleys at the foot of the steps.
2,993 m
Longest runway
Wide-body
Largest aircraft handled
2
Runways
4
FBOs on station
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 — Pisa
Inflight catering at wide-body scale for PSA
Everything below is what we measure at this station — distances, windows, who signs what.
Aircraft catering lead times at LIRP
Aircraft catering handover at the galley door, Pisa
The catering uplift at Pisa moves on a fixed sequence rather than a guess: sealed at the kitchen, carried to the apron, boarded through the galley door under ramp access held on our own badges. Every stage is timed against the next flight's slot, not against the clock alone. That sequence is what lets a wide-body rotation at Pisa hold its schedule when the ramp is busy.
Between our kitchen and the stand at Pisa sit screening, an escort through the checkpoint, and apron traffic that can hold a convoy longer than the flight plan allows. We build the galley catering run against the worst of those three, not the average of them, so the catering uplift still lands inside its slot on a difficult day.
Each cart is sealed at the kitchen door and logged again at the stand, with temperature read at both ends and carried as one written record. That chain of custody sits with a single coordinator from seal to signature, so nothing changes hands unaccounted for on the way to the galley.
One coordinator, one sealed cart, one signature from kitchen to galley door.
Airline food supplier kitchen serving Pisa airport
Crew meals and passenger sets from one kitchen at PSA
Airport catering at Pisa runs from a production kitchen holding hot production, pastry, a cold larder and a protocol line under one roof, built to HACCP standards from intake to sealing. That single-site layout is what keeps airport catering at PSA on one cold chain rather than several, from the first tray built to the last cart sealed for the stand. Flight kitchen output at Pisa is planned against the rotation, not batched ahead of it.
The team that handles government flight catering at Pisa is a named crew held across rotations, not a rotating pool: security clearance on file, on the access list, and trained to the household standards a royal or state movement expects. That same team carries the paperwork that travels with a sealed uplift, signed at the kitchen and again at the aircraft. Catering at LIRP for this segment is staffed to be recognised, not reassigned.
VIP flight catering menus for Pisa (PSA) departures
Royal flight catering standards per cabin at LIRP
AERO GOURMET builds the Pisa airline catering menu to the cabin and the mission rather than to one fixed cycle, drawing on Tuscany's dairy, olive oil and orchard fruit for the general character of a tray without naming a single dish on the sheet. A VIP flight menu is plated to a written specification; a charter flight menu is built for volume across a full three-cabin load without losing the same standard. Inflight catering in Italy is planned by season as much as by cabin, so a summer rotation and a winter one are not served from the same sheet. Every allergen, halal, kosher and medical set is documented per passenger and labelled per cabin before it leaves the kitchen.
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First & VVIP cabins
First and VVIP cabins at PSA take VIP flight catering plated to a written specification, with caviar and à-la-carte service available on request. Every plate is checked against the standing order before it is sealed for the stand, so presentation is filed rather than improvised on the day.
Business cabins
Business cabins at Pisa run on multi-choice hot service built to an oven-ready format sized to the galley fitted on the aircraft. Crew meals travel in the same tray sets, with cabin crew meals and pilot meals boxed separately to the roster for the flight leaving LIRP.
Protocol & dietary
Protocol and dietary requirements at Pisa are documented per passenger, covering household, religious and medical sets: halal and kosher meals, and the full range of IATA special meal codes. Each set is produced on a separate line at the kitchen and sealed before it leaves it, so inflight catering in Pisa keeps every dietary tray traceable back to its passenger.
The three books
01
Royal & Government Flights
Royal households · government · state operations
- Plated service · First to main cabin
- Protocol handling · security clearance
02
Charter & Commercial
Charter · ACMI · group · scheduled · ad hoc
- 400 passengers · one uplift
- HACCP cold chain, logged to the galley door
03
Private Jet
Business jet · VVIP charter · flight departments
- From 8 covers · plated forward
- Reheat sequence specified per dish
Compliance
Food safety and cold chain for aviation catering at Pisa, 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 LIRP / PSA
Pisa carries scheduled, charter and government traffic across two runways feeding wide-body-rated stands, and that mix sets three different problems for the kitchen: a state delegation is a documentation problem, a charter peak is a capacity problem, and a repeat scheduled rotation is a repetition problem that has to hold its standard every time. Airline catering in Pisa is planned against whichever of the three is on the board that day, not against one default rotation.
Aviation catering at LIRP moves from the flight kitchen to the ramp by sealed cart, boarded by hi-loader to galley height rather than staged at the foot of the aircraft, with our own coordinator holding the ramp access badge for the whole convoy. Airport catering in Pisa is worked stand by stand, so the loading crew knows which door and which stand before the cart leaves the kitchen.
What we commit to on this station is one coordinator per rotation, sealed carts logged at both ends, and a signed handover at the aircraft door, whatever the mix on the board that day. In-flight catering at LIRP is measured on that handover, not on a promise made earlier in the day.
Scheduled, charter and VVIP catering at PSA
01
Government and state flight catering at Pisa
A wide-body reference code at this field means a head of state aircraft is handled on the same stand class as a scheduled widebody, not routed to a smaller apron. Government flight catering at Pisa for state visits and official delegations runs on a protocol file documented per passenger, with security-cleared staff sealing the uplift before it leaves the kitchen.
Government & state flights →
02
Royal and VVIP flight catering at LIRP
Wide-body is the reference code held at this field, which is what lets a private airliner take the same stand class as a scheduled widebody rather than a smaller one. Royal flight catering at PSA holds household standards across repeat rotations from a written specification kept on file between movements, covering BBJ, ACJ and wide-body VVIP with halal and household requirements produced on request.
Royal & VVIP flights →
03
Charter and ACMI flight catering at PSA
Our crews load a full three-cabin uplift onto the wide-body stands this field carries, counting every tray against the loading sheet before the door closes. Charter flight catering in Pisa serves ACMI and wet-lease operators, group movements and special missions, and charter flight catering at LIRP is staged in the order the galleys are laid out so the crew boards without resequencing on the day.
Wide-body charter →
04
Airline and ad hoc catering at Pisa
On a field with two runways feeding wide-body-rated stands, ad hoc airline catering at PSA covers carriers that run Pisa as an outstation and need cover without a standing contract. Outstation catering, diversion catering and technical stop catering all run off the same duty roster, AOG included, across a multi-leg rotation, with crew meals at LIRP boxed to the same roster as the passenger trays: crew meals in Pisa travel on the identical cold chain as everything else on that cart.
Commercial airlines →
05
Private jet and FBO catering at LIRP
Two runways at this field carry both the scheduled traffic and the business aviation movements using the GA terminal and the FBOs on the ramp. Private jet catering at Pisa reaches those FBOs and the GA terminal through our dedicated branch, on the same cold chain and the same paperwork as an airline uplift, with business aviation catering and FBO catering both run off that one desk.
Private jets →
FBOs at Pisa
aviavip
delta aerotaxi srl
sky services spa
toscana aeroporti handling srl (gen avn)
Charter flight catering trusted by operators at LIRP
Flight departments on jet catering at Pisa airport
Government flight department
Royal household
Charter operator
Scheduled airline
“We needed an airline ops catering supplier at Pisa (PSA/LIRP) and the support was excellent. They understood airline operations and kept communication short, clear, and useful. We would use the service again without hesitation. Updates were timely and the final delivery matched the confirmation we had from operations. From an operational point of view, the service was easy to manage and required very little follow-up.”
★★★★★Scheduled airline
Paolo — Flight Support Executive
“I arranged private jet catering in Pisa for our departure from PSA/LIRP. The menu selection was good and all special requests were clearly identified. We had a smooth experience from order to delivery. The order was complete on arrival and easy for us to check before closing the doors.”
★★★★☆Scheduled airline
Boris — Ramp Operations Manager
“For our flight from Pisa (PSA/LIRP), the cabin order included multiple SPML. All requirements were followed and the cabin crew could see immediately which meal belonged to which passenger. That attention to detail makes a big difference onboard. Responses were quick whenever we had a question, which helped us keep the flight on schedule.”
★★★★★Private jet operator
Jack — Client Services Manager
Airport catering profile for Pisa (LIRP / PSA)
| Datum | Value |
|---|---|
| Longest runway | 2,993 m |
| Runways | 2 |
| Aerodrome reference code | wide-body |
| ICAO | LIRP |
Inflight catering FAQ for Pisa (PSA)
Pilot meals and loading questions at Pisa (PSA)
What operations gets asked every week about Pisa.
Ask operations directly →How does airline catering reach the aircraft airside at Pisa airport?
How the uplift moves is fixed by a sealed cart and a hi-loader: airside delivery runs from our kitchen to the stand, and the hi-loader boards straight to galley height rather than staging at the foot of the steps.
Can PSA produce halal, kosher and IATA special meal codes?
Twenty-four hours ahead is enough to confirm a full special meal run: halal and kosher trays and the full range of SPML codes are produced on a separate line and documented per passenger.
Do you deliver private jet catering to the FBOs and the GA terminal at LIRP?
Yes, through our dedicated branch reaching every FBO on the field and the GA terminal directly, with FBO catering carried on the same cold chain and paperwork as an airline uplift.
How far in advance does Pisa need a catering order placed?
Pisa works to a standing lead time for a full specification, but last minute airline catering for a diversion or a technical stop is worked against the loading window rather than a fixed cut-off, and a menu detail can still change closer to departure.
What protocol governs VIP, VVIP and government flight catering at Pisa?
There is a named, security-cleared team held across every rotation for this segment, working to a documented protocol file and a chain of custody sealed at the kitchen and signed again at the aircraft.
Outstation catering near Pisa
FLR / LIRQ
Firenze
Italy · 67 km from Pisa
Airline & VIP flight catering →
EBA / LIRJ
Campo nell'Elba
Italy · 103 km from Pisa
Airline & VIP flight catering →
GRS / LIRS
Grosseto
Italy · 117 km from Pisa
Airline & VIP flight catering →
Charter flight catering quote for LIRP / PSA
Request a quote
Send us your catering needs for PSA
Pisa (PSA / LIRP)
Give us the aircraft and what goes on board. A coordinator comes back with a quote for Pisa, 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 Pisa (PSA)