Yoga in the kitchen

Additional information


4 hours

N. Pax

2 – 12


10.30 – 14.30, 17.30 – 21.30


Companies, OnDemand

from...100,00   IVA incl.

This activity includes a 1.5-hour yoga practice – Hatha or Vinyasa – suitable for all particpants, a 1-hour plant-based or vegetarian cooking workshop, followed by a light lunch or dinner. Each session will be dedicated to a specific theme connected to the lunar cycle, and will influence our practice, both on the mat and in the kitchen. The goal is for participants to develop an understanding of how both mind and body are influenced by the moon and the seasons, and to provide tools – both in the kitchen and on the mat – to help them be more resilient.



Anna Busca – Yoga teacher and holistic practitioner Her first encounter with Vinyasa Yoga happened at university in 2010. 2010. In the four years following, she continued to practice on her own, albeit sporadically, in an attempt to find balance through other means. In 2014, the practice of Yoga became fundamental for her. What had begun as physical exercise became a path to get to know herself deeply and accept herself: yoga practice thus becomes thought, freedom, tenacity, surrender, independence.

Alessandra Castelli – Her journey towards listening to her body and self-awareness began in 2010 with Vipassana meditation, a practice that taught her how precious, useful and beneficial it is to be connected with yourself. In 2012, she started to practice yoga, which she found to be the perfect point of contact between listening to the self and movement. For her, yoga is meditation in movement, it is connection with one’s body, it is training of the mind to concentrate, it is breathing but it is also an ideal tool to strengthen and improve flexibility for those who practice more or less high-impact sports.
She graduated RYS 200 – Yoga Alliance – at Studio Yoga A.S.D.C in July 2018.

Claudia Cane – Having graduated from Yoga Alliance at the Samadhi (Jacopo Ceccarelli, Florence) in 2012 with the 200-hour teacher training course for integral yoga, she found her “home” in 2013, when she continued her training with another 500 YA at Marco Mandrino’s Hari-om: a non-dogmatic approach, free from any pattern and convention, which follows the philosophy of Tantric Shaivism. In 2014, a precious meeting with Gianmarco Coventry enriched her practice and her life. He became her teacher, colleague, and friend, and today she works with him to organize and teach yoga in residential retreats. Gianmarco also introduced her to his teacher, Clive Sheridan, whom Claudia has been following in Europe since 2015.

Emanuela Genesio – Having taught modern and contemporary art at the university level for many years, Emanuela Genesio specializes in the study of interdisciplinarity of contemporary languages through theory and practice of visual art. She is a certified RYT 500 Yoga Alliance teacher and part of the teaching staff of the Scuola Internazionale di Yoga Hari-om, where she offers interdisciplinary methods for the practice of oriental disciplines (Yoga and Qi Gong) through the sporting association Andando per Stare.



  • 1.5 hours of yoga practice
  • 1 hour plant-based or vegetarian cooking lesson
  • recipes
  • aprons to use
  • light lunch or dinner, water, Wilden Herbals herbal teas, La Cabra home-brew coffee, 2 glasses of wine per person (2-3 participants) or 1 bottle of wine per 4 people (4 or more participants) chosen from: Barbera – Franco Conterno, Arneis – Daniele Sandri, Alta Langa Brut – Garbarino
  • Wi-fi
  • audio-video system
  • exclusive use of the space



Anything not listed under “Including”



A light lunch or dinner is an informal meal which consists of 5 courses, served family-style.
Participants may order other wines available from the wine list of Battaglino restaurant.
Menu adaptations will be made for any food intollerances, allergies, or dietary preferences.



Duration: 4 hours

Time: 10:30 – 14:30 or 17:30 – 21:30

2 – 3 people € 150,00 pp
4 – 12 people € 100,00 pp