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SKYPE: exasyachts
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LAGOON 440 - Luxury Crewed Catamaran - 2005
model
Sail in Italy - from Portorosa to the Eolian islands
LOA 44 feet cabins: 4 double and 4 private baths for 8 guests
Crew of 2 (captain +Hostess/Cook) see more photos
here: www.cata-lagoon.com
All - inclusive pricing with extras (optional) -
transfer
from/to airport, full board-3 meals on yacht daily, fuel, marina
fees.
Ulixis Cruise (optional)- package of 4 guided land excursions in
minivan.
Included
- Air Conditioning in the dining room and separate in each cabin
- Fresh Water maker (unlimited supply allowance)
- Fuel power Generator
 Dining
Room - Entertainment
- BOSE Sound System Home Theater
- Flat 26’’ LCD TV
- Notebook with UMTS/GPRS Internet Access (traffic not included)
- Digital Photo Center
- Over 100 DVDs for adults and children
Each Guest Cabin
- Flat 17’’ LCD TV
- DVD/MP3/CD Player
5 Star Hotel & Restaurant Service
- High Quality Bed Linens (2 changes per week)
-High Quality Towel set (3 changes per wk) -Full Board (Breakfast, Lunch,
Dinner): Sicilian Specialties
-Open Bar (Water&Soft Drinks)
- Fine Wines&Spirits available upon request (not included in the price)
Sports Equipment
- Water Ski with 30hp Outboard
- Scuba diving (upon request)
- Snorkeling
- Canoe
- Wind/kite surf
- Big Game Fishing
Specifications
L. O. A. 13,61 mt. / 44’8’’
Beam 7,70 mt. / 25’3’’
Total Sail area 206 sqmt / 2216 sqft
(excl. Spinnaker)
Water Capacity 900 L 3 x 300 L / 3 x 80 US Gal
Fuel Capacity 650 L 2 x 325L /
2 x 85 US Gal.
Engines
Volvo 2x55Hp
Guest Cabins 4 double bedrooms
Bathrooms
4, separate en/suite with shower
Crew Cabins 2
(Skipper, Hostess/Cook)
Naval architects Marc Van Peteghem & Vincent
Lauriot Prévost
Sicilian Cuisine- ask to see the menu!
Sicilian cuisine is an adventure in history. Its cooking speaks of its
complicated history of invasions and occupations as well as of the fresh flavors
of the land and the bounty of the sea. There is cuscus (couscous) from
Trapani, an Arab legacy, served with a fish stew. Pasta con le sarde,
with fresh anchovies, is traditional. Bottarga, tuna roe that has been
salted and pressed, tops pasta in the renowned spaghetti alla siracusana.
Sfinciuni di San Vito, a stuffed focaccia, is not to be missed, nor is
caponata, a sensuous dish of eggplant, celery and onions that are fried
separately and cooked briefly in a sweet and sour sauce that includes tomatoes,
raisins, pine nuts, vinegar, and a pinch of sugar. Farsumagru, a meat
roll filled with cheese, sausage and boiled eggs is one of the island’s classic
meat dishes, and piscispada alla ghiotta, an exuberant swordfish
preparation, its most famous fish dish. Cassata, a sponge cake with
ricotta, chocolate, candied fruits and pistachios, is the most beloved Sicilian
dessert; ricotta-stuffed cannoli are known throughout the world.
Cubbaita, a nougat with honey, almonds, and sesame seeds, speaks of Arab
influence. Some of Italy’s best ice cream is made in Sicily, and little can
rival the sweetness of its fruit. Sicily produces a number of great wines, most
of them sweet: Marsala, Malvasia delle Lipari, and Moscato. Excellent table
wines are made on the Regaleali estate; other outstanding ones are Etna, Alcamo,
Corvo, Faro, and Ombra.
Itinerary
Embarking at PortoRosa in front of Eolie Islands.
Eolian Islands
Egadi Islands
From Syracuse to Ragusa
Pelagie Islands (Embarking Agrigento)
Exas
Worldwide Yacht Charters Inc
Tel:
(919) 237-1607
eFax: (919) 287-2390
Email:
info@exasyachts.com
Skype:
exasyachts
Athens: Greece Tel: (011 30 213) 036 4948 Mobile: (011 30) 6949
839910
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