55 — By George L. Petrie
|With sweet performance and tantalizing looks, the Azimut 55 is definitely nice.|
Maybe it was one too
many bags of the airline’s salted peanuts that got me thinking about
food. But by the time I got back home after testing the new Azimut 55,
I was fixated on the idea that many of the qualities that make for satisfying
cuisine are similar to those found in a fine yacht. Let me explain. Culinary
success usually requires a good recipe, fine ingredients, skillful preparation,
artful presentation, and first-rate service. Now, if you think of boat
design as being the recipe, with equipment and materials as the ingredients
and construction as the preparation, the analogy works, specially with
the Azimut 55.
This article originally appeared in the January 2003 issue of Power & Motoryacht magazine.