Catering & On-Set Services

Here is how this works in practice. Production catering in Italy is shaped by the country's regional culinary fault lines — a crew lunch at Cinecittà in Rome reads differently from a base camp meal on the Amalfi Coast, in Milan's Brera district, or among the trulli of Alberobello in Puglia.

Here is the short of it. Our catering partners draw on the local food traditions that define each shooting region: Roman cacio e pepe and carbonara from trattoria suppliers near the Centro Storico, Neapolitan pizza and fresh seafood from the Spaccanapoli markets, Milanese risotto and ossobuco from Lombardy producers, and Sicilian baroque-region menus built around Catania's fish markets and Modican chocolate. We source caterers who already work the Italian production circuit — the same kitchens feeding shows at Lux Vide, Indigo Film, and Rai Cinema sets — and pair them with mobile units for remote shoots in the Dolomites, Lake Garda, or the Cinque Terre where vehicle access is constrained.

Here is the breakdown. Our process begins with a shoot-day breakdown of crew size, call windows, and dietary profiles, then matches caterers to locations with attention to IVA invoicing under the MiC tax credit and supplier registration with the relevant regional film commission. Menus are built around seasonal sourcing — Tuscan pecorino and bistecca for autumn shoots in Val d'Orcia, Apulian burrata and orecchiette for summer Puglia weeks, Venetian cicchetti for unit moves through the lagoon — while global dietary needs are fit with the same care Italian kitchens bring to every plate.

Here is what that looks like on the ground. Craft service runs steady between meal breaks, with espresso stations as non-negotiable as water bottles, and hot-summer shooting windows trigger refrigerated holding and shaded service points. Wrap dinners, transit meals, and night-shoot service all sit inside a single set up plan, with the caterer answering directly to the line producer.