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This is part of ITA Airways’ ongoing culinary journey. Season after season, internationally renowned Italian chefs and emerging talents take turns creating onboard gastronomic proposals, offering passengers of the Company a unique and continuously evolving experience.
“With the new autumn menu crafted by Chef Giancarlo Morelli, our journey through Italy’s flavors continues—a path that represents a distinctive strategic asset for ITA Airways,” said Joerg Eberhart, CEO and General Manager of ITA Airways. “The choice to collaborate with Michelin-starred Italian chefs is not only a tribute to our country’s culinary excellence, but also a way to offer our passengers an authentically Italian experience that begins onboard. From the cuisine to the interiors of our aircraft, every detail is designed to highlight the best of Made in Italy: we want everyone flying with ITA Airways to feel, at every moment, the warmth, creativity, and quality that make Italy unique in the world.”
His philosophy blends creativity, technique, and environmental consciousness, using raw ingredients in dishes where balanced flavors meet a constant pursuit of original and quality ingredients.
The journey starts with “Veal eye round with apple sauce”, followed by “Crispy rice cake with mushrooms” and “Guinea fowl breast”, ending with a delicious “Citrus and caramel sponge cake”
The culinary journey created for ITA Airways takes passengers through Autumn scents and colors, featuring dishes that showcase seasonal products while highlighting the Chef’s Lombard roots and the Italian gastronomic excellence.
Lastly, during this autumn season, along with the appetizer, the service will also include a tasting of “Hot Homemade Bread” and “EVO Oil” by I&P company, two among the most typical and authentic products in the Italian gastronomic culture.
Tags: Joerg Eberhart, ITA Airways
