When I boarded ITA Airways’ nonstop flight from Los Angeles to Rome in business class, I was already impressed. It’s the only direct route linking Southern California to Italy—a huge perk for West Coast travelers tired of layovers in New York or London.
But it was on my return flight home from Rome to Los Angeles that the real culinary highlight happened: a four-course dinner curated by Michelin-starred Italian chef Moreno Cedroni, whose two-star restaurant, Madonnina del Pescatore, sits along Italy’s Adriatic coast.
Cedroni is known for blending global flavors with Italian tradition, and his in-flight creations promised a culinary journey that “evolves, grows, and renews itself” while honoring his deep connection to the sea. I was eager to see if fine dining could really hold up at cruising altitude—and here’s how each course fared.
Course One: Steamed octopus and couscous
Dinner began with a colorful plate of steamed octopus with couscous, crunchy vegetables, and a sweet-and-sour tomato sauce. Presentation-wise, it looked the part—bright, fresh, and unmistakably Mediterranean. The flavor was clean, but the texture was a bit inconsistent: some octopus pieces were tender perfection, others a tad rubbery. For a dish that depends so much on precision, this one missed the mark slightly. A nice idea, but not the standout I hoped for.
Course Two: Fish Matriciana pasta
Next came Fish Matriciana, Cedroni’s seafood spin on Italy’s beloved amatriciana. The tortiglione pasta arrived coated in a smoked sturgeon–tomato ragù, topped with a soft Parmesan cream that gave the dish real richness. The portion was generous, and the flavor combination worked beautifully—smoky, tangy, and just salty enough. The pasta was a bit softer than true al dente, but considering it was reheated on a plane, it held up better than expected. This was the course that truly showcased Cedroni’s creativity.
Course Three: Guazzetto seabass fillet
The main course featured a seabass fillet in guazzetto, a light tomato-based stew with diced potatoes and fresh parsley sauce. The fish was moist and flavorful, absorbing the broth’s delicate acidity without turning mushy—a solid execution for airline dining. The potatoes, however, fell flat; I so wish they had been browned, which dulled the impact of an otherwise solid plate.
Course Four: Dark chocolate mousse sphere
Dessert was a dark chocolate mousse sphere drizzled with Italian orange-infused extra virgin olive oil and sprinkled with sea salt flakes, paired with a crisp artisan breadstick for texture. The portion was enormous—easily enough for two people—but the flavor balance was spot-on. The olive oil added a silky bitterness that kept the dessert from being overly sweet, and the flaky salt made every bite pop. I couldn’t finish it, but I wanted to.
The dining experience
The entire service, paired with a 2024 Vermentino Bolgheri DOC Tenuta Guado al Tasso , was impressively orchestrated. My flight attendant timed each course perfectly, refilled my wine without prompting, and somehow made dining in the sky feel relaxed and intentional—no easy feat when you’re 35,000 feet above the Atlantic.
Was this the best Michelin-star meal I’ve ever had? No. But for an airplane dinner, it was ambitious, elegant, and distinctly Italian—proof that ITA Airways is serious about elevating the long-haul experience.
What to expect on your flight
That commitment continues even now. Throughout the autumn season, ITA Airways Business Class passengers on intercontinental flights departing from Italy will enjoy a new menu designed by Michelin-starred chef Giancarlo Morelli, founder of Pomiroeu in Seregno, Brianza. His dishes—like veal eye round with apple sauce and citrus-caramel sponge cake—celebrate the flavors and colors of autumn while showcasing Italy’s regional excellence.
As ITA Airways CEO Joerg Eberhart put it, “Our journey through Italy’s flavors continues—a path that represents a distinctive strategic asset for ITA Airways.” With each seasonal collaboration, the airline turns the in-flight meal into something more than just dinner—it’s a genuine taste of Italy, served at cruising altitude.
Dining and Cooking