What is it exactly a chef does on board a 22 meter-long cutter when it's sailing a few miles off the Ligurian coast? What do you think he does-- he cooks. And how he cooks! You only have to lift a lid in the galley to appreciate the artistry: smell the bouquet of shellfish cooked with Mediterranean citrus fruits, or tepid fish carpaccio with its aroma of lemon thyme, delicate octopus and celery salad, spaghetti with scampi and rosemary. Interested? We'll go below deck and have a chat with Claudio Pasquarelli. This must be the only man in the world (probably even the only chef) who can cook with three different pans at once in only a few square well-organized square meters and consistently produce such culinary masterpieces. The cabin is otherwise filled with a glorious view of the Ligurian Sea, its colors and smells, the aroma of extra-virgin olive oil, spices and (of course!) fish. These are the ever-present tools of Claudio's trade, and essential ingredients of a sailing voyage of a lifetime.