Chef, 85-foot sailing yacht Silver Star

Date interviewed: May 2011

I’ve never had Baba Pastiera before, but the version you just prepared was delicious. What is it?

It means Easter Cake and is a traditional dessert of Naples, Italy. It is made with cinnamon, orange peel, lemon peel, and sugar cake. It takes a very long time to make. It is for special occasions only.

Is that what you do during most charters, serve traditional Neapolitan cuisine?

It is an option if guests would like it. Today’s lunch was of Naples. We had cheeses, meats, roasted vegetables, and focaccia as course one. Then we had pasta with tomato sauce, vegetables, and fresh Parmesan as course two. Then we had sliced fruit and chocolate candies along with the Pastiera and Boscaiola cakes.

The Boscaiola cake was also yummy. Is that a traditional Naples cake as well?

That is from Campagnia, Sicily, and Sardinia. It is still a taste of Italy.

Are you from that part of Italy?

I was born in Sardinia in 1984. I worked many years in restaurants in Merano, Bolzano, and Costa Smeralda. I have worked with yacht owners to prepare special parties and buffet dinners.

Fish is also a specialty. My father is a professional fisherman, and I used to go to sea with him as a child before training as a chef.

It sounds like you are a true connoisseur of Mediterranean cuisine, with a Southern Italian focus.

I would call my style all of the Mediterranean, including French, but I do love Italy especially. It is my home.

Silver Star is based year-round in Naples, Italy, and is marketed for charter by West Coast International. She takes eight guests with four crew at a lowest weekly base rate of €16,200. Any reputable charter broker can tell you more or help you book a week onboard.