cel­lar & Gal­ley

A chef And A mAs­ter som­me­lier serve up the per­fect pAir­ings.

Yachts International - - On Charter - By Jill Bo­brow

Iar­rived for lunch aboard 74-foot (22.5me­ter) Sun­reef 19th Hole about 10 min­utes ahead of the invitation time. Chef Mar­i­anna Ci­cala was stir­ring some­thing in a big pot, ap­pear­ing nei­ther hur­ried nor har­ried de­spite be­ing in full view of guests in­clud­ing me. Her on-deck gal­ley is sep­a­rated from the sa­lon only via a long counter, cre­at­ing a con­vivial at­mos­phere. Thank good­ness that Ci­cala, a Neapoli­tan fire­cracker with curly dark hair and a deep smile, is happy to di­vulge in de­tail the in­gre­di­ents in her dishes.

When the other lun­cheon guests ar­rived, the stew­ardess whipped out some tangy tape­nade, let­tuce pesto and a bowl of freshly roasted hazel­nuts. Lunch at the cock­pit din­ing ta­ble com­prised a se­ries of in­spired small dishes—one tasty treat af­ter an­other. Each dish was dis­tinc­tively fla­vor­ful with­out be­ing overly com­pli­cated. Three-cit­rus mahi-mahi tartare came first, fol­lowed by an oc­to­pus, potato and olive salad served in a red cab­bage leaf, chased by home­made gnoc­chi gar­nished with juli­enned zuc­chini and shrimp topped with sliv­ered al­monds. The dessert choices were grilled pineap­ple in phyllo dough with toasted pis­ta­chios and chili sauce or a slice of the most yel­low and sub­lime lemony le­mon al­mond cake I ever tasted.

Thirty-one-year-old Ci­cala grew up in Naples, a city at the heart of South­ern Ital­ian cui­sine. “I love to eat, so I knew I bet­ter learn how to cook,” she says with a laugh. She has univer­sity de­gree in busi­ness eco­nomics, but her heart led her to a ca­reer that com­bines her two pas­sions: sail­ing and cook­ing. From age 14, she was rac­ing, even­tu­ally com­pet­ing in na­tional and in­ter­na­tional re­gat­tas. In her 20s, she joined the 470 sail­ing cir­cuit and cooked for the whole team.

Ci­cala looks for ways to in­form her­self about food and its prepa­ra­tion. She com­pleted an in­tern­ship at Ris­torante Da Mar­i­ano on Pro­cida, an is­land off south­ern Italy, and then be­came chef aboard a 72-foot (21.9-me­ter) South­ern Wind sail­ing yacht owned by a Dan­ish fam­ily who sailed ex­ten­sively around the world. Aboard that yacht, Ci­cala mas­tered cook­ing in a small gal­ley while heel­ing at a 45-de­gree an­gle. She ex­per­i­mented with in­ter­na­tional flavors. The

Chef Mar­i­anna Ci­cala

s/Y 19th hole

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.