Pura Follia

• Dining Seating Available
• Special Diets Accommodated
• Kosher Diets Accommodated

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

CAPTAIN - Vittorio Ammutinato

Sail & Work Experience:
Vittorio has been working in the nautical sector for nearly two decades, working on many different yachts and gaining expertise in a range of activities. As the previous Captain of PURA FOLLIA, Vittorio is returning with complete knowledge of her technical abilities and how to adapt to the desires of guests onboard. While also maintaining proficiency as a skipper, Vittorio has also been technical director of several shipyards.
He provides a passionate sailing charter for guests of PURA FOLLIA.

Job Description:
Vittorio is responsible for the navigation, safety, 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:
- RYA/MCA Yacht Master Offshore Qualification
- Radio Telephone Operator Certificate
- Windsurfing and Sailing Instructor Qualification 
- Unlimited Sailing Motor Boat License
- National Lifesaving Society Certificate

Languages:
Italian & English

----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

SAILOR – Amedeo Lapicca

Sail & Work Experience: 
Amedeo has a solid background with years of experience in the nautical sector, particularly in the construction and assembly of large hulls. He also has hands-on experience as both a resonator and a Bridge Service in the yacht industry.
His extensive military experience further strengthens his skill set, where he was responsible for driving military vehicles, performing body repairs, and overseeing painting work. He also carried out surveillance of sensitive sites, objectives, metropolitan areas, and military installations, working to prevent and address illegal activities. With a strong ability to learn continuously, Amedeo excels in both teamwork and independent work. He is characterized by excellent organizational, interpersonal, and time management skills, as well as a solid understanding of general and specific manufacturing processes.

Job Description: 
Amedeo is responsible for the organisation, management, and cleanliness of all interiors of the yacht. As well as helping with sailing, he ensures the cleaning and preparation of the vessel to the highest standard prior to, and during, all guest tips. 

Licenses & Qualifications: 
- Lifeguard Certification
- Basic Life Support and Defibrillation (BLSD)
- Free Diving License
- Rope Access Work Certification
- Supervisor for Rope Access Work

Languages: 
Italian and English

----------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

CHEF - Danilo D’Alete

Sail and work experience
Danilo is a highly experienced chef with a long and diverse culinary career in Italy and abroad. He is currently the owner and head chef of Goostoso SRLS and leads the kitchen at BERNARDO TAVOLA TEMPORANEA in Ca’ Bernarda, Rovigo. He has worked as a consultant chef at OSTERIA AI TRANI and has held positions in both traditional and fine dining establishments, including the prestigious FOUR SEASONS hotels in Florence and Prague, and MICHELIN-starred restaurants such as IL PALAGIO*, PICCOLO LAGO** and NATURALMENTE NACCI*. He has also served as sous chef at RISTORANTE SINE* in Milan and gained significant experience as a freelance restaurant chef and cooking instructor across Rome, Padua, and Rovigo. His career showcases a strong foundation in high-level Italian cuisine, bread and pastry production, and restaurant consulting.

 
Job Description
Danilo is responsible for all aspects of galley operation, including provisioning, menu planning, and meal preparation for both guests and crew. He ensures a high standard of cleanliness, organization, and hygiene in the galley while creating meals that reflect seasonal and locally sourced ingredients. He adapts menus to dietary restrictions and guest preferences and works closely with the rest of the crew to ensure seamless service during charters. His deep culinary background ensures creativity and professionalism in every dish served on board.

Licences and Qualifications
• Diploma in Culinary Arts – I.P.S.S.A.R. Termoli, CB (2006)

Languages
Italian, English, French