BJJ Summer Week
September, 2025BJJ, Italian food and Beaches
Duration: 5 days
Island: Sardinia, ITA
Costs: Camp 450Euro (Mat only)
It’s my third time at BJJ Summer Week in Sardinia, and this year is extra special — it’s the 10th edition of this incredible camp! Every time I come here, it feels like the perfect blend of jiu-jitsu, sun, and amazing people from all over the world. Days filled with training, learning from top instructors, and sharing laughs and stories under the Sardinian sun — it doesn’t get much better than this.
Grateful for the energy, the friendships, and the chance to keep growing on and off the mats. Here’s to many more summers like this one
Read about my first and second time at the camp.
Training
The BJJ Summer Week had every day a packed schedule with 12 seminars done by world-class black belts, sharing their expertise, techniques, and competition-tested insights. You also had 2 Yoga clasees a day, designed to improve flexibility, focus, and recovery.
Professors 2025:
Demian Maia, Jean Jacques Machado, Sarah Galvao, Andre Galvao, Ivan Tomasetti, Michelle Nicolini, Maggie Grindatti Lira, Adam Wardzinski, Nadine Tavares da Silva, Darragh O`Conaill, Massimiliano Monaco, James Weed, Pawel Jaworski, Dario Bacci, Flavio Santiago, Margherita Montes, Leigh Remedios, Chris Heerey and Luccas Lira each professor guided 2 seminars during the week.
Whether you’re looking to refine your game, learn from the best, or simply immerse yourself in the BJJ lifestyle, this camp delivers nonstop action, growth, and community from morning till night.
Flavors of Sardinia
Sardinian cuisine is a vibrant reflection of the island’s rich history, natural beauty, and deep-rooted traditions. Shaped by centuries of isolation and a strong connection to the land and sea, Sardinian food offers a unique blend of rustic mountain flavors and fresh coastal ingredients.
From the hearty shepherds’ dishes of the inland areas to the delicate seafood of the coast, every meal tells a story of place and people. Culurgiones — handmade pasta filled with potato, mint, and pecorino cheese — showcase the artistry of Sardinian cooks, while porceddu, slow-roasted suckling pig, captures the island’s spirit of celebration. Bread also holds a special place in Sardinian culture, especially pane carasau, the thin, crisp flatbread once carried by shepherds on long journeys.
Cheeses like pecorino sardo, local honey, olive oil, and full-bodied wines such as Cannonau and Vermentino complete this tapestry of flavors. To eat in Sardinia is to experience warmth, community, and a timeless connection to the island’s land and sea — a true feast for the senses.
What else?
Beyond the mats, the BJJ Summer week provided ample opportunities for bonding and socializing. During lunch breaks, dinner and after the training sessions, I connected with other BJJ enthusiasts, sharing stories, tips, and laughter. These connections are a significant part of what makes BJJ so special. Thanks also to the BJJSW crew for the extraordinaire trip to the countryside of Cagliari, where we learned a lot about the culture of the island.
Past Travels
Read more about my past trips
Get In Touch
Feel free to write me if you have questions, recommendations or you want to invite me.
