Surfing en Baja California Por Irma Guerra Ensenada, la joya de Baja California, guarda en sus olas una historia de pasión y aventura. En los años 60, cuando el turismo apenas comenzaba, un grupo de jóvenes descubrió que sus costas escondían olas perfectas para surfear. Así nació el primer club de surf en México, con pioneros como Ignacio “Nacho” Félix, Carlos Hernández y Walter Rudametkin. Sus torneos pusieron a Ensenada en el mapa mundial y dieron origen al estilo del surf mexicano. San Miguel se volvió la playa insignia, mientras que las Islas Todo Santos atraen hoy a los más valientes, con olas que alcanzan hasta 18 metros. Cada enero, el Baja Surf Club Internacional reúne a surfistas de todo el mundo, consolidando a Ensenada como una capital global del surf. Aquí, el mar no solo se surfea… se vive. Porque en Ensenada, cada ola cuenta una historia…. Se parte del éxito ! https://issuu.com/dcasaveronica/docs/d_casa_international_digital_magazine_46/s/118043751

The Breadfruit Tree By Giancarlo Frigerio “Gifri” In the Seychelles Islands, I met the breadfruit tree — a green guardian of the tropics and of time. Years later, in Cancún, I found it again… as if nature had followed my steps. Its fruit, born in distant New Guinea, once nourished souls and bodies across the seas. When cooked, its scent recalls freshly baked bread. An ancient gift that still blooms beneath the Caribbean sun. The Bread of the Slaves - Issuu dcasamagazine.com

Cosmogony – Erick Sommet An exhibition that invites us on a journey to the roots of humanity. Through sculptures, canvases, and graphics, Sommet explores the tension between body and spirit, between the visible and the invisible. His works question identity, fragility, and the primordial force within us. Cosmogony transcends borders, featuring in Visions – London and Contemporary Venice, two of the world’s leading contemporary art platforms. Be part of this journey between the human and the cosmic. ✨ Support art that transcends. https://issuu.com/dcasaveronica/docs/d_casa_international_digital_magazine_46/s/118043738 dcasamagazine.com

Elite Hotels By Verónica Guerra. Professional tennis isn’t played only on the court… it’s lived in luxury hotels, private suites, and exclusive residences where stars find privacy, comfort, and perfection. From Paris to Wimbledon, New York to Melbourne, every Grand Slam sets trends in hospitality. More than a stay, these are sanctuaries of performance and glamour — with private courts, world-class spas, personalized menus, and breathtaking views. Because in the world of elite tennis… excellence is lived both on and off the court. Be part of luxury, be part of success. dcasamagazine.com

SUNREEF 65M EXPLORER. The world’s largest luxury catamaran. Sunreef Yachts takes yachting to a new dimension with its 65-meter superyacht — power, elegance, and ultimate freedom. With seven dream suites, two pools, a gym, and a spectacular beach club, luxury meets adventure on every deck. The owner’s suite features panoramic views, a private lounge, and a spa for two. Iconic design, bold lines, and details only Sunreef can create. A lifestyle where every journey becomes an unforgettable experience. Explore. Enjoy. Live limitless luxury. Sunreef Yachts — where adventure begins. Be part of the success!

Welcome to Issue 46 of D'CASA International Magazine.A journey through luxury and culture:Elite tennis, between commitments and privileges... along with its favorite hotels. by Verónica Guerra de Alberti.We admired Erick Sommet's Cosmogony.At Hua Xu Boutique Hotel, we discovered the aesthetics of Jiangnan in Suzhou, China.We sailed on the Sunrif 65 M Explorer, the largest luxury catamaran in the world.We traveled to the tradition and comfort of the Brisas Hotel in Mérida.We also went to Montenegro, the best-kept secret in the Balkans,and to the waves of Baja California with Irma Guerra, where surfing holds a history of passion.We showed you THE BREADFRUIT TREE, bread of the slaves, by Giancarlo Frigerio "Gifri."We celebrated the hospitality of Chamán Restaurant in Sayulita.  We dive into the Mediterranean with Alberto Friscione of Solo Buceo. And to top it off, the Mayan Codices reveal Xibalba, the Mayan underworld, a blend of mysticism and natural luxury.  D’CASA International…an edition that celebrates beauty in all its forms and expressions…. Be part of the success.” Bienvenidos al número 46 de la Revista Internacional D'CASA. https://issuu.com/dcasaveronica/docs/d_casa_international_digital_magazine_46

Sacred Time in the Mayan Tradition. By Veronica Guerra De Alberti.   For the Mayan people, time is lived intensely. August and September are months of connection with nature and ancestral ceremonies. One of the most important in Yucatán is the Cha-Cháak, a ritual to pray for rain. Entire communities, led by a Mayan priest, offer food and prayers to Chaak, the god of water, while children sing to invoke rain.In other regions, Wayeb' marks a period of introspection. The Mayan Spiritual New Year, Wajxaqib' B'atz', is a time of celebration and renewal. Finally, the autumn equinox, which occurs around September 22, symbolizes the balance between light and darkness. These ceremonies are living traditions that invite us to reconnect with the sacred. Be part of the success!   https://issuu.com/dcasaveronica/docs/d_casa_international_digital_magazine_45/s/113047335

Cabo Pulmo – A Paradise Beneath the Surface. By Alberto Friscione. In Baja California Sur, Cabo Pulmo is a natural treasure reborn thanks to its community.Once a small fishing village, it became a National Park, protecting the oldest reef in the American Pacific.Beneath the surface, life bursts with color: angel fish, sea turtles, schools of jacks, and the shipwreck El Vencedor, now a thriving artificial reef.Cabo Pulmo is a living example of conservation and hope.Be part of the success. https://issuu.com/dcasaveronica/docs/d_casa_international_digital_magazine_45/s/104712107

Vacherin Munnt-DOr – A Luxury You Must Try. By Giancarlo Frigerio “Gifri”. Discover the exquisite Swiss cheese Vacherin Mont-d’Or, one of the most expensive in the world, reaching up to 13,000 pesos per kilo. With nearly 200 years of history, its artisanal production involves carpenters, master cheesemakers, and affineurs who perfect its aging process. Made only between autumn and spring with raw milk from Alpine cows, its creamy texture and unique flavor come from being aged in red spruce boxes, which add a subtle forest aroma. A true gourmet delicacy, worth trying at least once in a lifetime. Be part of luxury, be part of success. dcasamagazine.com