Cooking on a Boat - Sicily 2022

Each time we go on a sailing trip for a week at some marvelous destination, I look up what other people have done for meals. It always feels like there are very few resources available, so I thought I would add my menus to the collective knowledge base, talk about what was easy to find, what was hard to find, and what I want to remember for next time.

For your reference, we sailed with Dream Yacht Charter out of Portorosa Marina in mid-September. This is considered shoulder season for the Aeolian islands. The weather felt like shoulder season, but the vibe on the islands was "off-season" - a lot less nightlife and fewer people.

The Menu

 Saturday 

Portorosa    

 Sunday

Panarella by dinner

 Monday

Panarella

 Tuesday

Panarella > Stromboli 

 Wednesday

Stromboli > Salina > Lipari

 Thursday

Lipari > Vulcano

 Friday

Vulcano > Lipari >  Marina

 

 Breakfast:

Yogurt with muesli (granola), biscotti, coffee

Biscotti, egg salad, coffee

(start caponata, pre-make polenta for tomorrow)

Fresh croissants and bread from Panarella, coffee

 Biscotti, coffee          

 Leftover steak and eggs, breakfast potatoes, and fresh bread from Lipari, coffee

 Yogurt with muesli, biscotti, coffee

Lunch prior to check in 

 Under sail: potato chips, meat, cheese and crackers

 Eggplant caponata on couscous

 Chicken club sandwiches

(chopped broccoli)

 Leftover steak sandwiches

(cleaned out fridge)

Pasta salad with pickled vegetable mix, salami, olives, capers, olive oil, white wine vinegar, mustard

 

Dinner: on shore in Portorosa, Ristorante La Plaza

 Pre-made gnocchi with genovese pesto, sundried tomatoes, diced chicken, and grana padano with argula salad, mozzarella and sliced tomato, with balsamic vinegar

 On shore in Panarella @ Broccia

 Steak, broccoli, and polenta fries

Dinner on shore: prosciutto, hot dog & artichoke anchovy, and tuna & vegetable pizza  roticceria @ Mancia E Fui in Lipari, gelato

Sausage, peppers and onions with couscous and sauteed zucchini

(cleaned out fridge) 

Pasta a la norma (eggplant, garlic, basil, and ricotta)

& 

Sausage ragu

with rigatoni


Aperitivo: tuna salad, tuna pate, hard cheese, olives, crackers, fresh bread

On-shore, @ Bar del porto, Panarella - roasted eggplant, bruchetta, fish pate, crostinis

Prosciutto and cheese sliders, apple 

 Fresh bruschetta, mozzarella, prosciutto, crackers, fresh bread

 Anchovies, tuna, crackers

 Anchovies, tuna, marinated artichokes, capers, crackers

Check out my next post for my thoughts on provisioning and how to be succssful!

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