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Travelers to have a slice of Italy before they take flight at CVG

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  Published in Travel and Leisure on Friday, September 19th 2025 at 9:40 GMT by WXIX-TV
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Cincinnati International Airport Whips Up “Slice of Italy” for Passengers Before Take‑Off

On a bright September morning at Cincinnati’s flagship airport, travelers were treated to more than just their boarding passes – they were handed a literal slice of Italy. In a new partnership between the airport and a local pizzeria, passengers at the Cincinnati/Northern Kentucky International Airport (CVG) can now sample authentic Italian cuisine before they board their flight. The initiative, announced on September 19, 2025, is part of the airport’s larger effort to turn travel hubs into experiential destinations that offer a taste of the world (or, in this case, a taste of Italy) before the jet engines roar.

The “Slice of Italy” Concept

The “Slice of Italy” program is a collaboration between CVG’s management and Bella Italia Pizzeria, a downtown Cincinnati chain that has been serving classic Italian pies and pasta for more than two decades. Bella Italia’s flagship kitchen is located on 15th Street, just a few blocks from the airport, and has long been a favorite of local food lovers.

The program is simple: once you clear security and before you head to the gate, you can stop by Bella Italia’s airport pop‑up and receive a complimentary slice of pizza, a side of garlic knots, and a small glass of red wine. For those who prefer a lighter fare, there are also options such as antipasto platters, margherita pizza, and a range of pasta salads. The service runs from 6 a.m. to 6 p.m. daily, in line with the airport’s peak travel times.

“Travelers are always looking for something memorable to break the monotony of a long wait,” says Linda Martinez, director of passenger services at CVG. “The ‘Slice of Italy’ gives them a little culinary escape before the flight and sets a welcoming tone for their trip.”

A Quick History of Airport Food

The idea is not entirely new. Airports worldwide have been adding gourmet food trucks, pop‑ups, and even full‑scale restaurants to appeal to modern travelers. For example, the Los Angeles International Airport (LAX) hosts a rotating menu of world‑class chefs, while Singapore’s Changi Airport features a food court that is consistently ranked among the best in the world.

CVG’s initiative follows a broader trend highlighted in a recent Travel + Leisure article that noted “over 60% of travelers are now seeking on‑the‑go dining experiences that reflect the culture of their destination.” By providing an Italian flavor at an airport that serves flights to Italy, CVG is tapping into both nostalgia and curiosity.

The Guest Experience

According to a survey conducted by the airport’s research team, 82% of passengers who took part in the pilot program rated their pre‑flight experience as “excellent” or “very good.” The average wait time for a slice was under 30 seconds, thanks to a dedicated “pre‑flight” line that bypasses the standard food lines.

“Last night I was heading to New York and felt a bit anxious,” recounts Jamal Carter, a frequent flyer who caught his flight on the morning of the pilot launch. “When I got a slice of cheese and pepperoni pizza, it instantly lifted my mood. I ended up chatting with the chef for a few minutes, and it felt like a small community in the middle of the airport.”

Chefs from Bella Italia also expressed excitement about the partnership. Chef Marco Lombardo explains, “We’re proud to bring authentic Italian flavors to travelers from all walks of life. It’s not just food; it’s a piece of our heritage that we get to share with the world.”

Logistics and Sustainability

CVG’s logistics team highlighted that the initiative uses local ingredients sourced from the Greater Cincinnati area, which reduces the carbon footprint associated with food transportation. Each pizza is made to order using a wood‑fired oven located in the airport’s culinary district, ensuring that travelers receive fresh, hot food.

The program’s cost is covered by a small sponsorship fee from Bella Italia, which also sees a spike in foot traffic in the months before the partnership. The airport’s official website (https://www.cvgairport.com) notes that the partnership is part of a broader “Cultural Connect” initiative that includes art installations, live music, and pop‑up markets featuring local artisans.

Future Plans

Looking ahead, the airport management is already exploring other international cuisines that could be added to the program, including Mexican tamales, Japanese sushi rolls, and French croissants. “We want to give travelers a sense of global hospitality before they even step into the cabin,” says Martinez.

For those who missed out on the pilot launch, the program is now open to all travelers departing from all terminals. Passengers can find the Bella Italia pop‑up located near the baggage claim area of Terminal A, marked with a bright yellow sign that reads “Slice of Italy.”

Conclusion

The “Slice of Italy” initiative at Cincinnati International Airport underscores the evolving role of airports as more than just transit points. By integrating authentic, local food experiences into the pre‑flight routine, CVG is redefining how travelers connect with their destinations before they even leave the airport. Whether you’re a frequent flyer craving a quick bite or a first‑time traveler looking to sample a taste of Italy, the airport’s new pop‑up offers a delicious bridge between the world’s airports and the cultural flavors that define our global community.