Pura Follia

Crew Profile

CAPTAIN - Marco Raguzzoni

Sail and work experience:
With experience as a skipper dating back to 1997, Marco has proved his prowess of managing a crew and successfully sailing yachts for over 25 years. He has sailed aboard yachts of many different sizes and many locations, including the Mediterranean, the Caribbean, and the Red Sea. Marco is also skilled in shipyard works and refitting surveys, showing his passion for the entire maritime world. A professional and enthusiastic individual, Marco is eager to welcome guests onboard and sail the Mediterranean with PURA FOLLIA.

Job Description:
Marco is responsible for navigation, safety, the overall running and financial management of the vessel, crew and guests. He ensures the safe and efficient operation of the yacht at all times, including compliance with all safety procedures and regulations. He takes care of adhering to flag regulations, port, state, and local laws and regulations, and manages the crew to ensure adherence to the vessel’s policies. He provides daily leadership for the crew and encourages teamwork, individual growth and personal attention by delegating duties and supervising all crew tasks.

Licenses & Certificates:
- STCW 2010 Maritime Safety Training Certificate
- RYA Yacht Master Ocean (commercially endorsed)
- MCA Master 200gt Qualification
- Navigation, Radar and ARPA Training
- Global Maritime Distress and Safety System (GMDSS) Qualification
- MCA HELM Operational Certificate

Languages:
English (fluent), Italian (native), French (basic)


STEWARDESS/CHEF - Paola Gandolfi:

Sail and work experience:
Paola has been gaining experience as both a stewardess and chef since her first role on a yacht in 2005. She has since steadily worked on catamarans, sailing and motor yachts, both in Europe and the Caribbean. With a self-professed love for cooking, Paola enjoys providing delicious gourmet meals to guests onboard PURA FOLLIA, consistently satisfying their taste buds. With a meticulous eye for detail, Paola enjoys maintaining excellent organisation for service and boat keeping.

Job Description:
Paola is responsible for the organisation, management, and cleanliness of all interiors of the yacht. She ensures the cleaning and preparation of the vessel to the highest standard prior to, and during, any and all guest trips. Paola manages all guest and crew meals, providing a wide variety of nutritional food, as well as ensuring all food preparation is done in order to have meals ready at particular times. She oversees the galley, always maintaining cleanliness on board.

Licenses & Certificates:
- STCW 2010 Basic Training Certificate
- STCW Food Hygiene Certificate
- Level II Chef Qualification
- RYA Power Boat Training

Languages
Italian, English, French

Sample Menu

Drinks:

Welcome Cocktail

Champagne, Mimosa, Rossini, Bellini

Fresh Strawberry Cocktail (Absolut vodka, champagne, strawberries)

Moscow Mule (Hendrick’s Gin, ginger beer, lime)

Hendrick’s and tonic

Spiced Captain Morgan rum with Coke

Typical Caribbean Pain Killer (Captain Morgan rum, coconut cream, pineapple juice, nutmeg powder)

Sea Breeze (blue curacao, Absolut vodka, fresh lime juice)

‘PURA FOLLIA’ cocktail

All cocktails are available alcohol free

Breakfast:

Hot Coffee and Tea

Fresh Fruit Juice

Fresh Fruit plate

Hone-made Cake and Cookies (banana bread, carrot cake, chocolate and vanilla muffins, mixed cookies)

Toasted Bread with Butter and a variety of Jams

Flavoured Yoghurt

Scrambled Eggs, Bacon and Sausages

Omelette, Fried Eggs or Boiled Eggs

Starters:

Tuna, Salmon or Prawn Tartare

Prawn Cocktail

Bresaola Carpaccio served with Porcini Mushrooms and Parmesan Cheese

Tuna and White Ombrina Carpaccio

Creamy Zucchini Soup

Mixed Sweet Vegetable Soup

Japanese Miso Soup

‘Parmigiana Style’ Eggplant (Aubergine)

Scallop and Mussel Gratin

Pastas and Risottos:

Lasagne Bolognese

Lobster Spaghetti or Linguine

Home-made Gnocchi Zucchini with Saffron

Pappardelle with Bolognese Sauce

Spaghetti with Prawns, Garlic and Peppers

Milanese Style Risotto

Seafood Risotto

Asparagus Risotto with Saffron

Red Raddicchio and Scamorza Cheese Risotto

Typical Ligurian style Trofie Pasta with Home-made Pesto Sauce, served with Green Beans and Potatoes

Spaghetti Carbonara or Amatriciana

Seafood Paccheri Pasta

‘Sorrentina style’ Penne

Main Course:

Baked Fish (orate or spigola) served with Baked Potatoes and Cherry Tomatoes

Catalana-style Salad (lobster, prawns, langoustine, squid)

Grilled Tuna, Salmon or Swordfish with Fresh Salad

Porcini Mushroom Scaloppine with Mashed Potatoes

Roast Veal with Polenta and Champignon Mushrooms

Fish or Meat Grilled Skewers with Fresh Salad

Green Pepper Fillet with Mashed Potatoes

Grilled Squids or Prawns with Fresh Salad

Grilled Tofu or Seitan with Salad

‘Milanese style’ Veal Cutlets with French Fries and Cherry Tomatoes

Meat or Fish Burger with French Fries

Salads:

Ceasar Salad

Tuna Niçoise Salad

Vegetarian or Tofu Salad

Salmon Salad

Dessert:

Chocolate Panna Cotta with Berries

Authentic Crema Catalana

Suzette or Nutella Crepes

Tiramisu

A variety of fresh Ice-creams

Floating Banana

Profiteroles

More Locations Details

Summer Operations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.

Winter Operations
W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard.