This could be the most lux breakfast you could make on board. Bocconcini, small balls of mozzarella which originates from Naples, is the perfect ingredient to accompany smoked trout and eggs.
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Lamb torpedoes on a piadina with mint and cucumber yogurt, brown lemon rice, courgettes, toasted pine nuts and salad. Serving this piping hot is not essential. We thought that this would be a great alternative to pasta dishes commonly eaten during regattas and cruising. Enjoy!
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