Galati Catering - Chi siamo
Catering Service - Galati Catering - PalermoCatering Palermo
The art of giving substance to the greatest desire for beauty with Galati Catering translates into the constant search for perfection…
Catering: "Our chefs are committed to preparing dishes that respect the classic canons of culinary tradition, with an eye always turned to innovation".
Banqueting: "In addition to the preparation of menus, Galati Catering also takes care of the setting up and organization of the event, guaranteeing a location suitable for all circumstances and ready to welcome small to large numbers of guests. We take care of turning your dreams into reality by offering you an exclusive service of setting up rooms for ceremonies, with particular attention to the smallest detail: the sweets, the wedding favors, the decorations, the centrepieces, the place cards and the tableau mariage, the wedding cake, the entertainment up to the original cigar corner".
Location Galati Palermo
- PALAZZO ALLIATA
- LE TERRAZZE
- LE CALETTE
- DUCA DI SALAPARUTA
- BAIA DEL CORALLO
- BAGLIO DELLA LUNA
- VILLA CIPRI'
- VILLA BONOCORE MALETTO
- VILLA WIRZ
- CASTELLO UTVEGIO
- VILLA MAGNISI
- VILLA DE CORDOVA
- VILLA BORDONARO
- TONNARA DI SCOPELLO
- BORGO DEGLI ANGELI
- ALBERGO DELLE POVERE
- VILLA MARTORANA
- VILLA MALFITANO
- MIRA
- BAGLIO STRAFALCELLO
- VILLA PALAGONIA
- VILLA TASCA
- VILLA ALLIATA CARDILLO
- TORRE CIACHEA
- BAGLIO MARGI
- CASALE AMATO
- VILLA MAURIGI
- TEMPIO DI SELINUNTE
- VILLA NAPOLI
- TORRE GARBONOGARA
- CASTELLO DI SOLANTO
- CASTELLO S. NICOLA L'ARENA
- VILLA BUFFA
- VILLA SEMANì
- VILLA DI LORENZO
Galatian Awards Palermo
Galati Catering S.r.l. with registration number 082053562100600c100188 obtained from the A.S.P. of Palermo THE FIRST AUTHORIZATION to be able to carry out catering-banqueting services for events in PUBLIC AND PRIVATE SITES.
​On 29/11/2018 Galati Catering S.r.l. was awarded another important recognition after being subjected to an AUDIT by the Department of Medical Prevention and the Department of Veterinary Prevention with the following results: the Audit highlighted an appropriate management of the distinct production processes from an operational perspective, a specific experience of the operating personnel, who were also adequately trained and trained, as well as appropriateness and knowledge of the subject matter and of the health reference standards aimed at process hygiene and food safety as well as the risks arising from use improper use of certain safeguard measures







