Catering & Logistics Services

Catering logistics in Italy sits where two things meet that rarely fit easily. The first is a Slow Food culture that takes lunch seriously, with crews who expect fresh pasta cooked to the minute, proper espresso at the craft table, and seasonal regional dishes. The second is the access limits of shooting in some of the most off-limits historic centres in the world. Our network is built for both.

We work with Italian production catering houses, from the Cinecittà mensa tradition to regional Italian craft-services teams. These teams draw on local kitchens across the country. In the centre, that means Roman cucina romana around Cinecittà and the centro storico, plus Tuscan bistecca, ribollita and pici on Maremma and Val d'Orcia shoots. To the south, it means Neapolitan pizza and Campania seafood along the Amalfi Coast, and Apulian orecchiette and burrata in the masserie of Puglia. On the islands, it means Sicilian arancini and pesce spada on Etna, Catania and Palermo units, and Sardinian porceddu and fregola on the Costa Smeralda. They hold the proper SCIA sign-ups and HACCP records that the ASL (Azienda Sanitaria Locale) inspects on short-term on-set food operations during the shoot.

Invoicing runs in EUR with full IVA records back to the production firm. The costs then flow cleanly into the Italian Cinema Plan 40% tax-credit ledger and the PCN certification file.

The logistics side is where the role earns its name. Rome's ZTL tight-traffic zone closes the centro storico to standard trucks by day. So our caterers run small electric and hybrid cars, with permits routed through the Comune di Roma and the Vigili Urbani. This gives daily basecamp access at the palazzi and church squares the production has booked.

In Venice the whole delivery chain switches to water. Pre-staged supply points sit on Tronchetto and Piazzale Roma. From there, vaporetto, barca-trasporti and small lagoon transport carry it to base camp on Giudecca, Lido or Murano. On the Amalfi Coast the narrow SS163 sets car size, convoy timing and call-time staggering between Positano, Praiano and Amalfi, which keeps the road open for local traffic.

We handle basecamp setup, trailer placement, power distribution, power pack siting and waste streams that meet city recycling rules. Our team holds the cold chain in southern summer heat, with shaded prep, backup fridges and hydration stations across long shoot days. We also fit vegetarian, vegan, halal, kosher, gluten-free and allergy-specific menus alongside the Italian core for global crews drawn by the 40% tax credit. Slow Food sourcing through local trattorias, mercati comunali and producer cooperatives stays inside the schedule, not outside it.