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.
Costanza’s communicative nature makes her an invaluable part of the team.
With a cosmopolitan spirit, always interested in foreign languages and cultures, Costanza achieved the high school linguistic degree and decided to join Yachting Industry to fuel her passion for traveling and exploring new places and cultures.
Costanza is goal-oriented, flexible, organized, and has a strong team spirit.
Italian mothertongue, she holds the STCW certification and speaks a good level of English and a basic level of Spanish.
Deckhand: Alessandro Garcia, Italian, 26 y.o.
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
Alalunga
Year Built
2006
Size
82.00 Ft
Beam
5.90 Metres
Draft
1.80 Metres
Guests
10
Boat Details
Cabins:
4
Queen:
2
Single Cabins:
1
Showers:
-
Wash Basins:
-
Heads:
-
Electric Heads:
-
Pick Up Locations
Pref. Pick-up:
Naples
Other Pick-up:
-
Details
Refit:
2022
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
CAT 2 X 1670 HP DIESEL
Fuel Consumption:
500
Cruising Speed:
23
Max Speed:
30 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:
Yes
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:
-
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
Tender 4.85 mt.
Dinghy hp:
-
Dinghy # pax:
-
Water Skis Adult:
Yes
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
Yes
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
Brand New Hydraulic Swim Platf
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
-
Gear Type:
-
Rods:
-
S T A R T E R S
Fresh cuttlefish grilled, with black ink risotto Seppie fresche alla griglia, con risotto all'inchiostro nero *** Smoked Salmon Mousse on Pumpernickel Triangles Mousse di salmone affumicata su triangoli di zucca *** Chef's Select Julienne Vegetables Selezione di verdure alla Julienne
MAINCOURSEFISH
Tagliolini with tuna, aubergine cream and burrata Tagliolini al tonno, crema di melanzane e burrata *** Spaghetti with anchovy sauce, walnut pesto and fried scabbardfish Spaghetti al sugo di acciughe, pesto di noci e pesce spada fritto *** Fettuccine with lemon shrimp Fettuccine con gamberetti al limone
SECOND COURSE MEAT
Curried lamb steak on sweet potatowith a mint cous cous Bistecca di agnello al curry su patate dolci con cous cous alla menta *** Beef Tartare with caramelized onion Tartare di manzo con cipolla caramellata *** Braciole di maiale con fichi e uva agrodolce Pork Chops with Fig and Grape Agrodolce
DESSERTS
Glazed lemon tart served with a raspberry coulis Crostata al limone glassata servita con un coulis al lampone *** Caramelised flamed apple tart tatin with vanilla ice-cream Crostata di mele affumicate e caramellate con gelato alla vaniglia *** Chocolate Soufflè with strawberries Soufflè al cioccolato con frago