On board the Blue, the Baia 49
Menu and galley: lunch, dinner and aperitifs on board
In brief
On board Blue, the Baia 49 from 06 Italian Charter, every day begins with a welcome glass of Prosecco and continues with water available throughout the trip. On all half-day trips and longer, such as ‘La Riviera di Ulisse’, you can add lunch or dinner, served on deck with 06 Italian Charter’s signature acrylic crystal tableware. On the ‘Two Days in the Pontine Islands’ trip, meals on board are already included in the programme; on all other itineraries, they remain an optional extra.
The menu created by Chef Franco Marino
The on-board dining experience has been developed in consultation with Chef Franco Marino, an executive chef with over 28 years’ experience in Michelin-starred restaurants, luxury hotels and international consultancy work, who is now also a familiar face on Italian television thanks to his appearances on “La Prova del Cuoco” on Rai 1.
The chef has devised and structured the menu specifically with on-board service in mind, featuring fresh dishes, cold preparations and simple combinations that can be put together on the spot, using the equipment normally available on board. The selection includes vegetarian, vegan and gluten-free options, with ingredients used across several dishes to simplify galley management without compromising on variety or distinctive character.
Important clarification: the menu has been created and designed by Chef Franco Marino, but he does not cook on board nor is he present during the trip. His dishes are prepared by the crew of Blue, the Baia 49, following the instructions and preparation methods agreed with the chef.
The menu selection
Panzanella, buffalo mozzarella and mackerel
Panzanella with buffalo mozzarella and mackerel.
Raw prawns and stracciata
Raw local prawns, stracciata and lemon. Gluten-free.
Aubergine alla scapece
Mint and garlic oil, served on a slice of wood-fired bread. Vegan / vegetarian.
Octopus, potatoes and Gaeta olives
With raw celery.
Buckwheat and tuna
Tuna fillet in oil, with roasted peppers and basil. Gluten-free.
Wood-fired fresella
Tomato with vanilla, steamed squid and parsley pesto.
Half a cold pen
Prawns, tomatoes, mozzarella and basil.
Platter of fresh fruit
A selection of fresh, seasonal fruit.
Warm brioche
Filled with a creamy ricotta and dark chocolate filling. Alternative: sour cherries.
Bespoke galley
Agreed two days earlier
Please discuss your tastes, allergies and dietary preferences with the crew at least two days before departure, so that they have time to organise the shopping and tailor the menu to each guest on board.
The logbook
Wines, sparkling wines and more
As well as a welcome glass of Prosecco, a drinks menu is available on board featuring wines, sparkling wines and a range of other drinks to accompany lunch, dinner or simply an aperitif at sunset.
The ground-based alternative
In the tender, in comfort
On some itineraries, in particular ‘A Day in Ponza’ and ‘Two Days in the Pontine Islands’, you can opt for a restaurant on shore instead, which can be reached easily by tender.
