CECILIA CERZA

After a few years of practicing different styles of yoga in various parts of the world, I was introduced to the Ashtanga Vinyasa yoga method by Prem and Radha Carlisi while living in Indonesia.

Ashtanga became my main personal practice and lifestyle. I was fortunate to continue learning from incredible and inspiring teachers along my path, such as Kristina Karitinou in Greece, and to travel to Mysore, India, where I return each year to practice under the guidance of Saraswathi Jois, daughter of the great Master Pattabhi Jois.

As a Zen Shiatsu practitioner, I love incorporating the principles of TCM (Traditional Chinese Medicine) into my Yoga classes, especially when guiding Yin practices.

After a 16-year professional career as an engineer, I decided to change my personal and professional direction.

A few years earlier, I had already changed my eating habits, and this gradually transformed my perspective on life, my values, and how I wanted to continue living. I moved to Barcelona, where I spent a few years studying and training as an integrative nutritionist, specializing in therapeutic and macrobiotic cooking, among other disciplines. My interest has always been in understanding how food and cooking influence us and how they can bring us harmony and peace.