Catering & On-Set Services

Production catering in Italy is shaped by the country's regional food lines. A crew lunch at Cinecittà in Rome feels new next to a base camp meal on the Amalfi Coast, in Milan's Brera district, or among the trulli of Alberobello in Puglia.

Our catering partners draw on the local food traditions that define each region. Think 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 that feed shows at Lux Vide, Indigo Film, and Rai Cinema sets. For remote shoots in the Dolomites, Lake Garda, or the Cinque Terre, where car access is tight, we pair them with mobile units.

Our process starts with a shoot-day breakdown of crew size, call windows, and dietary profiles. We then match caterers to locations, with care for IVA invoicing under the MiC tax credit and supplier sign-ups 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, and Venetian cicchetti for unit moves through the lagoon. Global dietary needs are met with the same care Italian kitchens bring to each plate.

Craft service runs steady between meal breaks, with espresso stations as vital as water bottles. Hot-summer shooting windows call for chilled holding and shaded service points. Wrap dinners, transit meals, and night-shoot service all sit inside one setup plan, and the caterer answers directly to the line producer.

Food safety and dietary care follow a strict standard on every unit. Our caterers work to HACCP hygiene rules, with proper cold holding and clean prep in the field. Each crew member's dietary profile is logged ahead of the shoot. Vegetarian, vegan, halal, kosher, and allergy-safe plates are labelled clearly at the line. This keeps a mixed global crew fed safely, with no guesswork at the buffet.

Crew scale shapes the whole catering plan. A small unit on the Cinque Terre coast needs one kitchen footprint. A crowd day with hundreds of extras on a Cinecittà period set needs another. We scale staffing, holding gear, and service points to the call-sheet headcount and the day's pace. Surge meals for big background days are planned with the line producer, so service stays fast when the crew count jumps.