Welcoming yogis from around the world to our newly refurbished 60s beachside home at San Pietro in Bevagna, Casa Ionio. For the first time, we wake up to the sound of waves and practise daily overseeing the blue horizons. Meal times were always a highlight : long tables, seasonal ingredients, and slow moments shared together. Here’s a glimpse of what filled our week. Morning vinyasa flows to awaken the body, with yin yoga and breathwork woven gently in between. Afternoons spent by the sea — dipping into fresh waters, spotting flamingos by the lake, and horse riding along the coast. Creative moments through group painting using wildflowers in season, and meditative macramé workshops designed to slow the mind. A day spent...
A few of our fav foods at our latest Sun, Sand & Sea Retreat at Casa Ionio. MUSSELS WITH SPAGHETTI PASTA Ingredients Extra virgin olive oil 2 garlic cloves, lightly crushed (skin on) Fresh mussels, cleaned White wine Fresh parsley, finely chopped Black pepper Spaghetti Fresh cherry tomatoes, halved Instructions Heat a generous drizzle of extra virgin olive oil in a large pan and add the crushed garlic cloves with their skin on. Add the mussels and cook over medium-high heat until they begin to open. Deglaze with white wine and allow the alcohol to evaporate. Finish the sauce with chopped parsley and freshly ground black pepper. Meanwhile, cook the spaghetti in salted boiling water until slightly undercooked. Transfer the...
After guiding seven retreats, I’ve come to realize that these experiences teach as much to the host as they do to the guests. Here are the ten most valuable lessons I carry with me!
Thanks to SpheraYoga for guiding us in our mantra singing, accompanied by guitar, as we cooled down from an electrifying ecstatic dance session during sunset. With the waves crashing and the moon rising, it was truly a magical moment, filled with presence. Below are some of the mantras we explored, along with their interpretations.
We believe that nothing beats the comfort of home-cooked meals. To inspire our yogis during the retreat week, our talented resident chef and pastry chef at Masseria Potenti have generously shared some of their favorite recipes here. Carrot Cake INGREDIENTS 320 g finely grated carrots 30 g brown sugar 70 g sugar 10 g honey 100 g almond flour 50 g hazelnut flour 80 g 00 flour 12 g baking powder 20 g starch 45 g oil or butter 2 eggs 1 egg yolk Zest of two oranges Lemon peel Grated ginger PREPARATION Mix all the powders with the zest and grated carrots. Beat egg yolk with sugars. Add the oil little by little and combine everything. Bake at 165°C...
