Resilience
Resilience is an elegant and refined Alalunga 78 launched in 2006 and fully refitted in 2014, further extra refit underwent from 2016 to 2018 and is currently going through a major refit by the new Owner ( Winter 2021/2022). She features welcoming and refined interiors, finely appointed. The lower deck includes the night layout and offers accommodation for up to 10 guests in 4 luxurious staterooms: a full beam double bedded Master stateroom with walk-in closet, en-suite toilet and Tv Lcd-Dvd. Forward you find the full beam double VIP stateroom with dressing area and en-suite toilet, Tv Lcd-DVD, 2 twin cabins midships, both with a third upper bed with Tv Lcd-Dvd and en-suite toilet. Guests will find several lounging areas aboard, including the bright, welcoming salon with a separate dining zone for up to 8 guests where relaxing with family and friends. Great Crew led by experienced local Captain Savio Autore!
2 Double, 2 Twin, both with a third bunk bed suitable for children
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| CAT 2 X 1670 HP DIESEL | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 23 |
| Max Speed: | 30 US Gall/Hr |
| Details | |
|---|---|
| Type: | Power |
| Beam: | 5.90 Metres |
| Draft: | 1.80 Metres |
| Pax: | 10 |
| Refit: | 2022 |
| YearBuilt: | 2006 |
| Builder: | Alalunga |
| Engines: | CAT 2 X 1670 HP DIESEL |
| JetSkis: | No |
| Flag: | Italian |
| SatTv: | Yes |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Deck Shower: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| Minimum Age: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Hairdryers: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Hammock: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Tender 5, 20 mt. |
| Dinghy hp: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Brand New Hydraulic Swim Platf |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Salvatore was born and raised in the beautiful city of Naples. Soon after taking his degree, he embarked for his first job in the yachting industry as a Deckhand/Chef, and he discovered his passion for the sea. He decided to attain all the qualifications to become a Captain and in 2006 he started working at the helm of a private yacht, where he remained for five years, before embarking on another yacht. Salvatore holds many years of experience on board and an extensive knowledge of the Mediterranean coasts.
He’s very respectful and discreet, a real lover of the sea and also a great chef. His ability to create a relaxed and cheerful atmosphere on board his yachts has no equals and he’s very skilled in suggesting insider’s restaurants and activities. Italian mother tongue, he also speaks English and French.
Stewardess/Chef: Maria Cristina Coppola, Italian, 57 y.o.
Maria Cristina is an energetic, knowledgeable crew member, boasting a great team spirit and eye on detail.
Her career in hospitality industry started in 2014 as restaurant and bar manager, honing her customer skills service.
She joined the Yachting Industry in 2018 working as stewardess aboard Sunseeker 30 m. and San Lorenzo 35 m., becoming a valuable team member.
Maria Cristina is specialized in Mediterranean cuisine but she loves to experiment with fresh seasonal products, according to guests’ tastes.
In her free time, she enjoys reading, water sports, learning about different cultures and sharing new experiences with others.
Italian mother tongue, she fluently speaks English and Spanish.
Deckhand: Michele Bencardino, Italian, 25 y.o.
Michele is an experienced and reliable deckhand with a solid track record on private and commercial yachts up to 50 meters.
Michele boasts a strong expertise in deck maintenance, mooring operations, washdowns, and guest support, combined with a thorough understanding of onboard safety and procedures.
He is known for reliability, precision, and a safety-oriented approach with proactive problem-solving abilities and deep knowledge of yacht systems and materials.
Highly motivated, with a keen eye for detail, he is holder of all mandatory STCW certifications, a RYA Powerboat Handling Level 2 and a valid seaman’s book.
Italian mothertongue, he has an advanced level of English.
RESILIENCE SAMPLE MENU
Breakfast
Milk,soia milk, lactose-free milk, hot water, fruit juice, yougurt
Musli, rusks, toasted bread, dried fruit, fresch fruit
Butter, jam, honey
Cake or pie, plumcake
Brioche and croissant
Starters
Beef tartare with sprouts or rocket and truffle petal or bottarga petal
Shrimp tartare with lime and mint with citronette pipe
Marinated anchovies
Marinated salmon
Cuttlefish julienne with herb oil and pink pepper on rocket bed
Grilled octopus with herbs
Mozzarella cheese and Sorrento tomatoes
Cutting board with ricotta cheese, goat cheese and trufle honey
First courses
Spaghetti with clams, bottarga, raw shrimp and Tarallo crumble
Bisque rice with raw shrimp tartare,lime and chopped pistachio
Captain special spaghetti with tomato
Pacchero with cherry tomatoes and catch of the day
Risotto with monkfish fish, saffron crispy bacon, pumpkin flowers
Salad pasta(cold pasta) with tuna, cherry tomatoes, capers, origan, olives and mozzarella
Butter noodles with sliced truffle
Second courses
Turbot fillet with artichoke cooked at low temperature
Sea bass fillet with potatoes cooked at low temperature
Amberjack fillet with butter, lime cooked at low temperature
Squids breaded with rice flouron rocket bed with parmigiano flakes and soy sauce
Octopus and potatoes with Salinas cucungi and capers with citrus zest
Danish fillet with butter and truffle
Side dishes
Fennel salad, provolone of munich,chestnut honey
Millefeuille of zucchini eolian style
Sweet sour chanfotte of vegetables
Mixed salad with djon mustard and sliced oranges
Fruit
Seasonal fruit with ice
Sliced pineapple
Selvatic strawberry with sugar and lime
Tropical fruit mix
Watermelon cubes with ice and flowers
Desserts
Cannolo composed at moment with chopped nats selection
Decomposed tiramisù
Almond cookies with sweet wine of Pantelleria
Caprese cake with ice cream
Dark chocolate cube with rum
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
X
Available
X
Booked
X
Hold
X
Unavailable
- : Power
- : 5.90 Metres
- : 1.80 Metres
- : 10
- : 2022
- : 2006
- : Alalunga
- : 23
- : 30
- : CAT 2 X 1670 HP DIESEL
- : No
- : Yacht offers Rendezvous Diving only
- : Savio Autore
- : Italian
- : Yes
| Accommodations | |
|---|---|
| Cabins: | 4 |
| Queen: | 2 |
| Single Cabins: | 1 |
| Showers: | - |
| Wash Basins: | - |
| Heads: | - |
| Electric Heads: | - |
| Engine Details | |
|---|---|
| CAT 2 X 1670 HP DIESEL | |
| Fuel Consumption: | 500 |
| Cruising Speed: | 23 |
| Max Speed: | 30 US Gall/Hr |
| Details | |
|---|---|
| Refit: | 2022 |
| Helipad: | No |
| Jacuzzi: | No |
| A/C: | Full |
| Locations | |
|---|---|
| Winter Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Summer Area: | W. Med -Naples/Sicily, W. Med -Riviera/Cors/Sard. |
| Pick Up Locations | |
|---|---|
| Pref. Pick-up: | - |
| Other Pick-up: | - |
| Amenities | |
|---|---|
| Salon Tv/VCR: | Yes |
| Salon Stereo: | - |
| Sat Tv: | - |
| # of Videos: | - |
| # DVDs/Movies: | - |
| # CD's: | - |
| Camcorder: | - |
| Books: | - |
| Board Games: | - |
| Sun Awning: | - |
| Deck Shower: | - |
| Bimini: | - |
| Water Maker: | - |
| Special Diets: | Inq |
| Kosher: | Inq |
| BBQ: | - |
| # Dine In: | - |
| Minimum Age: | - |
| Generator: | - |
| Inverter: | - |
| Voltages: | - |
| Water Maker: | - |
| Water Cap: | - |
| Ice Maker: | - |
| Sailing Instructions: | - |
| Internet Access: | Onboard WIFI |
| Gay Charters: | Inq |
| Nude: | Inq |
| Hairdryers: | - |
| # Port Hatches: | - |
| Guests Smokes: | - |
| Crew Smokes: | Inq |
| Pets Aboard: | No |
| Pet Type: | - |
| Guest Pets: | - |
| Children Ok: | - |
| Hammock: | - |
| Windscoops: | - |
| Water Sports | |
|---|---|
| Dinghy size: | Tender 5, 20 mt. |
| Dinghy hp: | - |
| Dinghy # pax: | - |
| Water Skis Adult: | Yes |
| Water Skis Kids: | - |
| Jet Skis: | No |
| Wave Runners: | - |
| Kneeboard: | - |
| Windsurfer: | - |
| Snorkel Gear: | Yes |
| Tube: | - |
| Scurfer: | - |
| Wake Board: | 1 |
| Kayaks 1 Pax: | - |
| Kayaks (2 Pax): | - |
| Floating Mats: | - |
| Swim Platform: | Brand New Hydraulic Swim Platf |
| Boarding Ladder (Loc/Type): | - |
| Sailing Dinghy: | - |
| Beach Games: | - |
| Fishing Gear: | - |
| Gear Type: | - |
| Rods: | - |
Salvatore was born and raised in the beautiful city of Naples. Soon after taking his degree, he embarked for his first job in the yachting industry as a Deckhand/Chef, and he discovered his passion for the sea. He decided to attain all the qualifications to become a Captain and in 2006 he started working at the helm of a private yacht, where he remained for five years, before embarking on another yacht. Salvatore holds many years of experience on board and an extensive knowledge of the Mediterranean coasts.
He’s very respectful and discreet, a real lover of the sea and also a great chef. His ability to create a relaxed and cheerful atmosphere on board his yachts has no equals and he’s very skilled in suggesting insider’s restaurants and activities. Italian mother tongue, he also speaks English and French.
Stewardess/Chef: Maria Cristina Coppola, Italian, 57 y.o.
Maria Cristina is an energetic, knowledgeable crew member, boasting a great team spirit and eye on detail.
Her career in hospitality industry started in 2014 as restaurant and bar manager, honing her customer skills service.
She joined the Yachting Industry in 2018 working as stewardess aboard Sunseeker 30 m. and San Lorenzo 35 m., becoming a valuable team member.
Maria Cristina is specialized in Mediterranean cuisine but she loves to experiment with fresh seasonal products, according to guests’ tastes.
In her free time, she enjoys reading, water sports, learning about different cultures and sharing new experiences with others.
Italian mother tongue, she fluently speaks English and Spanish.
Deckhand: Michele Bencardino, Italian, 25 y.o.
Michele is an experienced and reliable deckhand with a solid track record on private and commercial yachts up to 50 meters.
Michele boasts a strong expertise in deck maintenance, mooring operations, washdowns, and guest support, combined with a thorough understanding of onboard safety and procedures.
He is known for reliability, precision, and a safety-oriented approach with proactive problem-solving abilities and deep knowledge of yacht systems and materials.
Highly motivated, with a keen eye for detail, he is holder of all mandatory STCW certifications, a RYA Powerboat Handling Level 2 and a valid seaman’s book.
Italian mothertongue, he has an advanced level of English.
RESILIENCE SAMPLE MENU
Breakfast
Milk,soia milk, lactose-free milk, hot water, fruit juice, yougurt
Musli, rusks, toasted bread, dried fruit, fresch fruit
Butter, jam, honey
Cake or pie, plumcake
Brioche and croissant
Starters
Beef tartare with sprouts or rocket and truffle petal or bottarga petal
Shrimp tartare with lime and mint with citronette pipe
Marinated anchovies
Marinated salmon
Cuttlefish julienne with herb oil and pink pepper on rocket bed
Grilled octopus with herbs
Mozzarella cheese and Sorrento tomatoes
Cutting board with ricotta cheese, goat cheese and trufle honey
First courses
Spaghetti with clams, bottarga, raw shrimp and Tarallo crumble
Bisque rice with raw shrimp tartare,lime and chopped pistachio
Captain special spaghetti with tomato
Pacchero with cherry tomatoes and catch of the day
Risotto with monkfish fish, saffron crispy bacon, pumpkin flowers
Salad pasta(cold pasta) with tuna, cherry tomatoes, capers, origan, olives and mozzarella
Butter noodles with sliced truffle
Second courses
Turbot fillet with artichoke cooked at low temperature
Sea bass fillet with potatoes cooked at low temperature
Amberjack fillet with butter, lime cooked at low temperature
Squids breaded with rice flouron rocket bed with parmigiano flakes and soy sauce
Octopus and potatoes with Salinas cucungi and capers with citrus zest
Danish fillet with butter and truffle
Side dishes
Fennel salad, provolone of munich,chestnut honey
Millefeuille of zucchini eolian style
Sweet sour chanfotte of vegetables
Mixed salad with djon mustard and sliced oranges
Fruit
Seasonal fruit with ice
Sliced pineapple
Selvatic strawberry with sugar and lime
Tropical fruit mix
Watermelon cubes with ice and flowers
Desserts
Cannolo composed at moment with chopped nats selection
Decomposed tiramisù
Almond cookies with sweet wine of Pantelleria
Caprese cake with ice cream
Dark chocolate cube with rum
Med Term pricing is cost (cost of the boat) + VAT (country tax) + APA (operating and provisioning expenses). The cost is the weekly rate for the charter. The VAT and APA are calculated on the cost of the boat and paid in addition to that base price. The APA covers: fuel, water, food, licenses, alcohol, and any specific items you would like provided to you. APA money that is not used for provisioning would be reimbursed to you- or, if you spend over the amount, they would charge you. The Captain keeps track of expenses and would let you know if you’re reaching your APA limit. This is the industry standard for the region.
Caribbean Terms or Caribbean Inclusions refer to all-inclusive rates. These boats are typically catamarans and monohulls and are found in the Caribbean.
Most (but not all) motor-yachts and sailing vessels in the Med are Med Rate terms.
The yachts featured on our website will specifically state which type of pricing they offer.
