Splendid Italian gentleman ship with refitting in 2015, 5 cabins, 5 crew and base in Naples.

The elegant yacht has big interior and exterior spaces, is a perfect “family yacht” and also suited for event charters. It has excellent client’s reviews.

The motoryacht was rebuilt in 1995 and fully refitted in 2011 and had a latest major refit in 2015 including the complete hull and superstructure painting and brand new teak decks. This great example of traditional high quality Italian shipbuilding invites you to explore the sea offering an excellent variety of entertainment and water sports.

Technical Details

Cabin layout

The yacht offers accommodation for 10 guests in a full beam owner's stateroom, a VIP suite, 2 spacious twin cabins and 1 additional double cabin.


Crew members

Nafisa’s professional crew contributes to make her “the perfect charter yacht”. The crew is led by Captain Salvatore Costagliola who started his career in the yachting industry more than 20 years ago. Over the years the crew has built up excellent charter reputation collecting superb feedbacks.
Captain Salvatore Costagliola, Italian, 51 y.o.
Born in the beautiful island of Procida, Salvatore is a reliable seamen with more than 23 years of sea going experience.
He started working aboard merchant ships when he was very young and later he become Master on an  Oceanographic vessel. Then he spent many years working as a Captain on several yachts before coming at the helm of Nafisa. His great skills in navigation, his kindness and his ability to lead a team make him a valuable Captain. Salvatore holds also a PADI qualification. He speaks basic English.

Chef: Giuseppe Perreca, Italian, 45 y.o.
Giuseppe is a very experienced chef that has grown his skills by travelling all around Europe. In fact, after attending the catering institute, Giuseppe started working as a chef in all the most high end destinations in Italy, including Venice and Cortina. Then he decided to widen his horizons and headed to Barcelona, Nice, Tangeri, where he learned to please international palates adding exotic touches to his background.
He loves cooking handmade bread, pasta and pizza and he always prefers fresh, seasonable products. His dishes are incredibly tasty still they remain healthy: fresh caught, fruit, salads, Giuseppe’s cuisine is a typical example of the Italian tradition. His patisserie creations are a real delight: guests will absolutely adore his babbà (Neapolitan rum-soaked cake), his chocolate mousse and his “diplomatica”.

Deckhand: Mario Pirozzi, Italian, 27 y.o.
Mario has always had a great passion for the sea that he decided to indulge, opting for a career in the maritime field.
In the ten years he spent working as a deckhand on board several yachts and as mooring operator in different marinas, he has gained considerable experience in the mechanical field that can ensure the safety of all guests on board. In 2016 he also became a Deck Cadet.
Always helpful, determined and hard-working, Mario is a valuable resource on board. Italian mother tongue, he speaks fluently English and Spanish.

Chief stewardess: Valeria Moretti, Italian, 23 y.o.
Valeria has always loved everything about travels, that’s why she attended a Tourism and Hospitality training institute and, as soon as she took her degree, she got her first job as an entertainer in a holiday resort. Then she choose a Foreign Languages University and, while studying, gained some experience as a translator.
She’s very sporty, in fact she practices gymnastic at a competitive level, and she’s a girl full of energy. She loves to pamper her guests at her best, still providing a very discreet service. Italian mother tongue, Valeria speaks English, Russian and Spanish.

Stewardess: Cettina Mangano, Italian, 31 y.o.
Cettina is a very active and dynamic young girl from Sicily. Born in the seaside city of Messina, she was grown in a very touristic environment and had always been fascinated by the Hospitality field. After her high school diploma, she started working as a stewardess on board gulets she gained extensive nautical experience. Discreet and hard working, Cettina has the typical welcoming Italian attitude and she loves to arrange relaxing and entertaining occasions for her guests like special events celebrations or just a sunset Aperitivo.
She speaks a good level of English.

Spoken languages

  • Italian
  • English
  • Spanish
  • Russian

Sample menu

Courgette flowers stuffed with Pecorino and Ricotta cheese
Sautéed seashells clams
Thin slices of Parma ham wrapped around fresh Cantaloupe melon and Figs

Main Course
Paccheri pasta with swordfish in black olives and capers sauce
Linguine pasta with Scampi Prawn and cherry Tomatoes
Pennette pasta with Eggplants, cherries Tomatoes and Parmesan cheese

Second Course - Fish
Grilled Calamari and Prawns served with a light citrus and extra virgin
olive oil sauce
Sautéed Fillet of Dorade served with Charlotte potatoes flavored with lemon zest
Fresh fish and Mussels steamed and served on crouton

Second Course - Meat
Char-grilled chicken supreme with wild mushrooms, roasted potatoes and seasonal vegetables
Thin sliced filet mignon topped with arugula, shaved parmesan cheese, capers and truffle oil
Filet mignon wrap with bacon grilled and finish in a sweet gorgonzola sauce

Salads, Vegetables and Side Dishes
Eggplant baked with fresh tomato sauce, Parmigiano and fresh Mozzarella cheese
Buffalo Mozzarella served with cherry tomatoes and basil
Spinaches salad with almonds, Parmesan cheese and Balsamic Vinegar

Rum soaked cakes
Tiramisù cake: Layers of sponge cake, rum, coffee, mascarpone cheese and cream
Lemon sorbet with a shot of Limoncello liqueur

Sample dishes


  • Amalfi Coast, Ischia, Capri
  • Pontinian Islands
  • Sicily (Aeolian and Egadi Islands)
  • Sardinia
  • Tuscany

Charter bases

  • Procida
  • Other bases on request or depending on the booking

Prices per week

  • High season: 36.000 Euro + VAT
  • Low season: 30.000 Euro + VAT


  • Yacht charter
  • Crew


  • Fuel
  • Food
  • Moorings
  • VAT
  • Local taxes
  • Other expenses


  • 50 % at the moment of the booking
  • 50 % one month before charter begin + 30 - 35 % APA

Booking conditions

MYBA Charter Agreement