MiMa by Eurofly
by Luigi Vallero
| Airline: Eurofly (MiMa) |
Route: New York JFK-Milan [Milano]-Malpensa (IATA: MXP/ICAO: LIMC)
Date: August 14, 2006
Aircraft: Airbus A319-115LR (ACJ)
Departure time: 2150
Arrival time: 1215
Passenger: Luigi Vallero
PHOTO: VINCENZO LAGANÀ
On the day of departure I called the Eurofly New York customer center, and an efficient and extremely courteous operator suggested I reach the airport by around 1900, in order to cope with potential extra security checks. Once at JFK, check-in was accomplished in less than two minutes and after my hold baggage was on its way along the conveyor belt and I was escorted by a friendly concierge to the Swiss International Air Lines lounge. A good selection of snacks and drinks, as well as the possibility of having a complete pre-flight hot buffet dinner was available at the tastefully appointed lounge, which overlooks the ramp areas of the airport.
| ||PHOTOS: LUIGI VALLERO |
At 2105 a concierge came to collect the passengers and escorted us through a fast- track security lane. We were soon at gate B25 and by 2125 all the 18 passengers were seated.
Boarding was highlighted by genuine smiles proffered by the four attractive female flight attendants, who quickly offered welcome drinks, newspapers, pillows and blankets, amenity kits, as well as magazines and newspapers.
At 2138, 12 minutes ahead of schedule, we left the gate; however, the pushback tug broke down leaving us stranded on the ramp for 50 minutes while a substitute vehicle was found. We were finally on our way at 2234, and took off 12 minutes later from Runway 22R into a brilliant moonlit sky.
After the aperitif service, a light cold dinner was served while we were over Nova Scotia. The food, catered by Flying Food, had a more international style than the Italian favors offered on the westbound service. There were four entree (main course) choices, and I selected a nicely presented and tasty dish of ahi tuna fillets with a nest of pappardelle pasta with pesto sauce. This was followed by a selection of assorted tramezzini sandwiches and prosciutto and cheeses. Dessert was a choice of strawberry cheesecake or chocolate layered cake. From the excellent selection of wines I chose a great Gaja chardonnay.
Lights were then dimmed and after playing with my convertible seat I finally decided to go for the almost fully flat recline of 12°, transforming it into a comfortable sleeping couch. Over the North Atlantic, we were lulled—not always gently—by the strong jetstream. I had a three-hour nap and woke up off the coast of Ireland.
As soon as one of the flight attendants had spotted me awake she offered coffee, tea, or cappuccino. Continuing over Normandy, a lavish brunch was served, comprising yogurts, cereals, fresh fruits, pastries, cheese omelette with sausage, bacon, and oven tomatoes, as well as cold Italian cuts and cheeses with dried fruits, along with more hot drinks and fruit juices.
The flight ended with an exceptionally smooth landing on Milano-Malpensa’s Runway 35R at 1222, docking at gate E25 four minutes later, 11 minutes behind schedule. If not for the tug breakdown at JFK we could have landed at least 45 minutes earlier.
Passport control took no time but baggage claim took 20 minutes. Once landside, a Eurofly agent was on hand to direct me to the complimentary transport for T1 to catch a connecting flight. A great end to an almost perfect travelling experience.
The new MiMa by Eurofly service offers a hip and unmatched experience that other carriers flying between Milan and New York City do not currently offer to their high-yield customers. Definitely a superior product worth the extra cost.
Note: A complete description of the westbound MiMa by Eurofly MXP-JFK service appears in the December issue of Airways.
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