Salvatore was born and raised in the beautiful city of Naples. Soon after taking his degree, he embarked for his first job in the yachting industry as a Deckhand/Chef, and he discovered his passion for the sea. He decided to attain all the qualifications to become a Captain and in 2006 he started working at the helm of a private yacht, where he remained for five years, before embarking on another yacht. Salvatore holds many years of experience on board and an extensive knowledge of the Mediterranean coasts.
He’s very respectful and discreet, a real lover of the sea and also a great chef. His ability to create a relaxed and cheerful atmosphere on board his yachts has no equals and he’s very skilled in suggesting insider’s restaurants and activities. Italian mother tongue, he also speaks English and French.
Deckhand: Alessandro Garcia, Italian
Born in the green island of Ischia,Alessandro has an extensive knowledge of Amalfi Coast and a proven experience of 4 years in the Yachting Industry. After attending the Nautical School,he soon started working in the maritime field as deckhand aboard luxury charter yachts dealing with maintainance and refit works and mooring operations.
Alessandro is a very sociable person, he loves travelling and experiencing other cultures.
He looks forward to welcoming all guests with a warm smile. Italian mother tongue, he speaks a basic level of English.
Specifications
Type
Power Yachts
Builder
Posillipo
Year Built
1996
Size
67.00 Ft
Beam
1.45m Metres
Draft
4.70m Metres
Guests
6
Boat Details
Cabins:
3
Queen:
1
Single Cabins:
1
Showers:
1
Wash Basins:
-
Heads:
-
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
AMALFI AREA
Other Pick-up:
-
Details
Refit:
-
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
2 x 820HP: MAN
Fuel Consumption:
190
Cruising Speed:
24
Max Speed:
26 US Gall/Hr
Locations
Winter Area:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Summer Area:
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.
Amenities
Salon Tv/VCR:
No
Salon Stereo:
-
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
-
Deck Shower:
-
Bimini:
-
Water Maker:
-
Special Diets:
Inq
Kosher:
Inq
BBQ:
-
# Dine In:
-
Minimum Age:
-
Generator:
-
Inverter:
-
Voltages:
-
Water Maker:
-
Water Cap:
-
Ice Maker:
-
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Inq
Nude:
Inq
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
Inq
Pets Aboard:
No
Pet Type:
-
Guest Pets:
-
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
ender Novamarine RH 320 with Mercury 20 HP 4 stroke
Dinghy hp:
-
Dinghy # pax:
-
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
-
Tube:
-
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
-
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
-
Gear Type:
-
Rods:
-
BOOMERANG SAMPLE MENU
Breakfast Milk,soia milk, lactose-free milk, hot water, fruit juice, yougurt Musli, rusks, toasted bread, dried fruit, fresch fruit Butter, jam, honey Cake or pie, plumcake Brioche and croissant
Starters Beef tartare with sprouts or rocket and truffle petal or bottarga petal Shrimp tartare with lime and mint with citronette pipe Marinated anchovies Marinated salmon Cuttlefish julienne with herb oil and pink pepper on rocket bed Grilled octopus with herbs Mozzarella cheese and Sorrento tomatoes Cutting board with ricotta cheese, goat cheese and trufle honey
First courses Spaghetti with clams, bottarga, raw shrimp and Tarallo crumble Bisque rice with raw shrimp tartare,lime and chopped pistachio Captain special spaghetti with tomato Pacchero with cherry tomatoes and catch of the day Risotto with monkfish fish, saffron crispy bacon, pumpkin flowers Salad pasta(cold pasta) with tuna, cherry tomatoes, capers, origan, olives and mozzarella Butter noodles with sliced truffle
Second courses Turbot fillet with artichoke cooked at low temperature Sea bass fillet with potatoes cooked at low temperature Amberjack fillet with butter, lime cooked at low temperature Squids breaded with rice flouron rocket bed with parmigiano flakes and soy sauce Octopus and potatoes with Salinas cucungi and capers with citrus zest Danish fillet with butter and truffle
Side dishes Fennel salad, provolone of munich,chestnut honey Millefeuille of zucchini eolian style Sweet sour chanfotte of vegetables Mixed salad with djon mustard and sliced oranges
Fruit Seasonal fruit with ice Sliced pineapple Selvatic strawberry with sugar and lime Tropical fruit mix Watermelon cubes with ice and flowers
Desserts Cannolo composed at moment with chopped nats selection Decomposed tiramisù Almond cookies with sweet wine of Pantelleria Caprese cake with ice cream Dark chocolate cube with rum
