Captain: Edoardo Martini
Age: 35
Languages spoken: Italian, English and French.
Sailing qualifications: IMO Master 200 gt /OOW 500 gt - Gmdss GOC - Helm operational - RYA Yachtmaster Offshore STCW commercial endorsment - STCW 95 First Aid - STCW 95 PSA - RYA PPR - PADI Open Water Diver - RYA Yachtmaster Offshore Shorebased - Catamaran instructor CVC - STCW 95. PSSR, Basic Fire Fighting, Survival and rescue & Advanced Fire Fighting - Istruttore derive CVC - Inscription Gente di Mare - Sailing License V/M without limits.
Experience: 15 years experience. Sailor on Sailing Yacht "ETRURIA" - Sailor on Sangermani sailing yacht "Voscia" - Sailor and bowman on Wally 101 "Indio" - Captain on sailing yacht "Khiva - First mate on Wally 80 "Tango" - Instructor at Centro Velico Caprera - skipper for a charter company - since 2013 Captain on Solaris 72 "Terra di Mezzo 3".
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Hostess/cook: Sara Di Bella
Age: 46
Languages spoken: English and German.
Experience: Date (2010 - 2015). Opificio JM Piazza San Marco, 3 Prato. First cook job. Line preparation and personal kitchen management.
Date (2015-2019). Osteria Gli Gnudi. Cook job.
Cooking course Confesercenti. Excellent level
Date (2005) Barman course at confesercenti.
Date (2006) Confesercenti cooking course.
Specifications
Type
Sailing Yachts
Builder
Solaris
Year Built
2009
Size
71.00 Ft
Beam
5.78 Metres
Draft
2.90 Metres
Guests
6
Boat Details
Cabins:
3
Queen:
1
Single Cabins:
1
Showers:
3
Wash Basins:
-
Heads:
3
Electric Heads:
3
Pick Up Locations
Pref. Pick-up:
-
Other Pick-up:
-
Details
Refit:
2018
Helipad:
No
Jacuzzi:
No
A/C:
Full
Engine Details
Engine: Cummins CMD QSB 5.9 230 Hp
Generator: 25 Kw
Fuel Consumption:
10
Cruising Speed:
9 knots
Max Speed:
12 knots 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:
Yes
Sat Tv:
-
# of Videos:
-
# DVDs/Movies:
-
# CD's:
-
Camcorder:
-
Books:
-
Board Games:
-
Sun Awning:
Yes
Deck Shower:
Yes
Bimini:
Yes
Water Maker:
250 lt/h
Special Diets:
Yes
Kosher:
Inq
BBQ:
-
# Dine In:
Yes
Minimum Age:
-
Generator:
Yes
Inverter:
Yes
Voltages:
220
Water Maker:
250 lt/h
Water Cap:
1200 lt
Ice Maker:
Yes
Sailing Instructions:
-
Internet Access:
-
Gay Charters:
Yes
Nude:
No
Hairdryers:
-
# Port Hatches:
-
Guests Smokes:
-
Crew Smokes:
No
Pets Aboard:
No
Pet Type:
-
Guest Pets:
No
Children Ok:
Yes
Hammock:
-
Windscoops:
-
Water Sports
Dinghy size:
3.10 mt
Dinghy hp:
8 hp
Dinghy # pax:
-
Water Skis Adult:
-
Water Skis Kids:
-
Jet Skis:
-
Wave Runners:
-
Kneeboard:
-
Windsurfer:
-
Snorkel Gear:
Yes
Tube:
Yes
Scurfer:
-
Wake Board:
-
Kayaks 1 Pax:
-
Kayaks (2 Pax):
-
Floating Mats:
-
Swim Platform:
Yes
Boarding Ladder (Loc/Type):
-
Sailing Dinghy:
-
Beach Games:
-
Fishing Gear:
Yes
Gear Type:
-
Rods:
-
Antipasti Insalata tiepida di asparagi e gamberetti con salsa hollandaise. Filetto di Salmone tataki con salsa orientale di soia, arancio e sesamo Tartare di carne tagliata al coltello Insalata di arancia e finocchio (v)
Primi Penne alle mazzancolle, zucchine e pomodorini freschi Risotto ai frutti di mare Cous cous alla trapanese Lasagne verdi, varianti al pesto o crema di carciofi. (v)
Secondi Filetti di triglia in pastella e panatura di nocciole Totanetti con granella di pistacchio ripieni di cous cous al profumo di zenzero, servito con tentacoli caramellati al miele. Filetti di maiale al finocchio e cumino Flan di grana con funghi finferli (V)
Dolci Cheesecake al limone e zenzero Pannacotta con crema di mango e granella di amaretto Macedonia con gelato o yogurt e noci Tiramisù
Il menù varia in base alla stagionalità degli ingredienti ed ai luoghi che andremo a visitare durante le nostre navigazioni. A volte, per gentile concessione del mare, avremo la possibilità di cucinare pescato fresco al cartoccio, al sale o in guazzetto. Siamo lieti di variare la nostra cucina per venire incontro a qualsiasi esigenza dietetica.
Examples of our dishes:
Entrées Asparagus and prawn salad served with Hollandaise sauce Tataki Salmon served with a sesame seed sauce Meat tartare Orange and fennel salad (V)
First courses Penne with shrimp, courgette and fresh cherry tomatoes Seafood risotto "Cous cous alla Trapanese", with seafood and Arab influences Lasagne Verdi, with basil or cream of artichoke (V)
Second courses Red Mullet slices in a hazelnut and breadcrumb jacket Baby squid stuffed with cous cous in a pistachio Grandola, served with caramelised tentacles Cumin and fennel sirloin steak Parmesan flan with mushrooms (V)
Desserts Lemon and ginger cheesecake Panna cotta with cream of mango and crumbled amaretto Fresh fruit salad with ice cream or yogurt and walnuts Tiramisu
Our menu varies depending on the availability of seasonal, local ingredients. We often have the possibility of cooking local fresh fish. We are happy to adapt our recipes to suit all dietary requirements.