MARIA GIOVANNA
- Year Built 1997
- Length 24 ft.
- Designer Custom Gulet-Motor Sailor
- Cabins 6
- Maximum Guests 12
- Starting From $13,300
*2 Guests, 5 Nights with Half-Board Meal Package
- Amenities Details
- 7-Night Rates
- Availability
- Specifications
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Offered via rendezvous only
No rate data found for this yacht.
Additional Rate Details: 2025 Price List January - May: € 13.300,00 + VAT + Expenses June: € 15.400,00 + VAT + Expenses July: € 16.800,00 + VAT + Expenses August: € 18.200,00 + VAT + Expenses September: € 15.400,00 + VAT + Expenses October - December: € 13.300,00 + VAT + Expenses Embarking Saturday at 18.00 Disembarking: Saturday at 09.00 Enquire for other departure dates. Rate details Included in the price: • Boat rental for max 12 passengers • Crew service (Capitan, Chef, Deckhand, Hostess); • Welcome drink on board with Chef’s specialties; • 4 hours fuel's consumption (main engine) per day; • 8 hours generators fuel consumption per day; • Daily cleaning of cabins and common areas; • "Frette" hand-woven linen (one set per person on boarding day and one change during the week); • Towels (one set per person on boarding day and one change during the week); • Yacht Liability insurance policy • Use of the tender service (until 10 pm); • Free port tax for embarkation and disembarkation in "Marina di Stabia", • Canoe or puddle (on request), snorkeling and fishing equipment ( other water games on request); Not included in the price • VAT 22% • Moorings & port fees; • Tourist tax; • Meals; • Beverages (Alcoholic and non-alcoholic drinks) according to the on-board bar price list; • Extra fuel (main engine € 90,00/h, generator € 20,00/h); • Windsurf ( to be reserved in advance) € 350,00 per week; • Water-ski ( only for Amalfi Coast, to be reserved in advance) € 250/h • Everything else not mentioned in «included in the price» MEALS • Half board treatment: € 60,00 per person per day ( breakfast, lunch or dinner); • Full board treatment: € 90,00 per person per day ( breakfast, lunch and dinner) ; • Free meals for infants ( 0-2 years) ; • 50% reduction for children ( 2-8 years old) • Beverages not included; • Fine food & wines upon request and according to local availability will be charged separately Important notes: • During the week there is always at least one stop and overnight stay in the port for technical/logistic issues. DAY CHARTER available upon request. Payment methods and conditions: 50% deposit upon booking and 50% balance 30 days before departure date. Tourist tax to be paid in cash upon boarding.
Summer Base Port:Marina Di Stabia
Summer Operating Area:W. Med -Naples/Sicily
Winter Base Port:
Winter Operating Area: W. Med -Naples/Sicily
Location Details:Marina di Stabia Porto di Pompei Via Alcide De Gasperi, 313 80053 – Castellammare di Stabia (NA) BY LAND Marina di Stabia – Porto di Pompei can be easily reached via the A1/E45 motorway (about 3 km. from the Pompei Ovest exit). Naples Capodichino International Airport is located, as well as the central railway station of Naples, about 30 km and 20 minutes by car. BY SEA Capri: 12 miles Sorrento: 6 miles Positano: 18 miles Ischia: 24 miles
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Yacht layout
Specifications
Locations
Marina Di Stabia
Amenities
Water Sports
Other Toys
- Year Built 1997
- Length 24 ft.
- Designer Custom Gulet-Motor Sailor
- Cabins 6
- Maximum Guests 12
- Starting From $13,300
*2 Guests, 5 Nights with Half-Board Meal Package
Got a Question? We’ve Got Answers.
Onboard Dining
BREAKFAST
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Milk, coffee, barley coffee, tea, cappuccino;
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Orange juice, juices, cereals & muesli, biscuits, rusks, bread;
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Jam, croissant, butter, yogurt, fruit;
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Fruit Cake, plumcake;
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Fresh cold cuts and cheeses, eggs (on request);
STARTERS
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Creamed cod with croutons;
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Red prawn and burrata tartare;
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Squid stuffed with escarole, olives and capers;
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Bresaola salad with rocket, piennolo cherry tomatoes and flakes of Parmigiano Reggiano;
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Fried Neapolitan pizza with San Marzano tomatoes and flakes of Provola del Monaco;
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Octopus carpaccio with vegetable in vinaigrette;
FIRST COURSES
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Potato goodies with seafood;
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Shrimp and courgette flowers risotto;
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Paccheri di Gragnano (pasta) with seafood ragout;
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Spaghetti with clams and fried parsley;
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Ravioli alla Sorrentina stuffed with mozzarella and Agerola ricotta;
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Rigatoni with fried aubergines, tomato fillets and smoked provolone from Agerola;
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Linguine “sciuèsciuè“ with garlic, oil, chilli pepper, anchovy sauce from Cetara and crunchy bread;
SECOND COURSES
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Caprese salad with Sorrento tomatoes and mozzarella;
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Seared tuna with sesame seeds and vinegar glaze;
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Cod millefeuille with confit cherry tomatoes and black olive powder;
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Aubergine parmigiana with Sorrento fiordilatte and San Marzano tomato sauce;
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Fried breaded meatball with green salad and crispy potato chips;
DESSERT
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Amalfi lemon meringue;
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Tiramisu with coffee mascarpone cream;
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Caprese cake;
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Delizia al Limone (Lemon cake)
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Neapolitan Pastiera
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Babà with fresh fruit and cream.
Crew Interview
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