Una Semana a Bordo
Seven days. 49 recipes. One complete transformation of the way you eat, feel, and perform at sea. Designed by a private yacht chef trained in the world's finest kitchens — for those who accept nothing less.
Each day carries an intention — a nutritional philosophy that builds on the last. Nothing is arbitrary. Every ingredient earns its place.
Born in Mar del Plata. Forged in Michelin-starred kitchens across Europe. From the Allianz Arena — cooking for FC Bayern Munich — to the most exclusive superyachts in the Mediterranean, Red Sea and Middle East. Over a decade building a career at the absolute intersection of flavour, performance and luxury.
An alkaline opening act. The coolness of cucumber, the brightness of fresh mint, the unctuous weight of crème fraîche — and the theatre of caviar on top. A dish that says everything about the week ahead.
The mantecatura is everything. The carnaroli rice cooked to its absolute limit, the cold butter emulsification, the final shave of fresh truffle. This is the dish that defines Day Six — pure pleasure, no compromise.
The final morning begins with functional medicine in a bowl. Turmeric, black pepper, ginger — curcumin bioavailability at 2000%. The sweetness of Medjool dates. The nuttiness of tahini. Beautiful and deeply healing.
7 breakfasts, 7 lunches, 7 three-course dinners with dessert, 7 savory snacks, 7 healthy snacks. Every recipe complete.
Every recipe, text and instruction in full English and Spanish. Designed for international crews and guests.
Each day carries a specific nutritional intention — from Awakening to Renewal — building a complete transformation arc.
Yours forever. Download once, use anywhere. PDF format optimised for tablet, phone and print.
"The best ingredients are also the most nourishing. The most beautiful plate is also the most aligned with your biology. Luxury and function were never opposites."
Instant download. Bilingual. Designed for yachts, villas, and anyone who demands the best.
After payment, your PDF will be sent immediately to your email address. Questions? chef@saggese.com
Every recipe in the ebook comes from years of cooking like this — at sea, under pressure, for guests who accept nothing less.