ADVICE FOR DIET ON BOARD
There are some foods that are best kept off the boat, if we wish to avoid seasickness. Those foods which cause hyperacidity in the stomach are the first to be avoided, and fried foods are the prime culprits: at very high temperatures, fibres are subject to processes of carbonisation that require very long digestion times. Dishes containing animal fats (with the exception of fish), and naturally butter, cream, and bacon are inadvisable, as are sweet foods. The consumption of sausages and preserved meats, with the exception of prosciutto with fat removed, cheeses, especially those that are fresh and rich in fatty materials (parmesan and aged pecorino are instead advisable).
Milk is also to be avoided, especially in combination with coffee, as it is among the principal causes of the sense of nausea. Avoid eating citrus fruits on an empty stomach. Often the sequence of ingestion is more important than what exactly gets eaten; for example, on a full stomach, oranges are less troublesome. It is important not to abuse alcoholic beverages, remembering that dry white wine is particularly inadvisable (alas, it is most desirable in the summer!) and one must be careful with the super-alcoholic liquors (grappa, spirits, brandy, cognac).
We must leave behind the typical Italian menu: that is, cappuccino and croissants, sandwiches at noon and a rich dinner in the evening. We should avoid drinking too many liquids, including water; especially on an empty stomach, as they can contribute to a sense of nausea. On the contrary, after having vomited, one must drink liquids gradually, in small sips, to counterbalance dehydration.

THE RIGHT FOOD
The general rule is "little and often" (one should never go on an empty stomach). A hot dish is always better than a sandwich.
Advisable foods are pasta, bread, vegetables, fish, rice, legumes and, especially ideal, potatoes. Salty foods help develop a basic reaction in the stomach; they are truly beneficial. This explains why sailors of past times used to eat a salted sardine as a remedy for seasickness. The system of cooking foods is also significant. A dish of fried potatoes, for example, cancels any benefits of eating the tuber.
The same applies to the sauces for pasta or rise, which should be as light as possible: a drop of uncooked olive oil and a pinch of grated parmesan cheese are always the best solution. Baking in wax paper, a method well-adapted to sea cooking (just wrap food in aluminium foil and place it in the boat oven) is simple and pleasurable. Pasta can also be cooked in a pressure cooker, like risotto, letting it absorb all of the cooking water to preserve a greater quantity of starch. Carbonated drinks, if drunk on a full stomach can reduce acidity. If one does not wish to renounce wine, red wine is the most appropriate: it develops less acidity than white wine and is richer in tannins.
For the same reason, a liquorice root to chew on can be a valid aid on board.