These days, conversations about romantic relationships are everywhere, or at least in any conversation fuelled by whatever the algorithm is feeding us. From attachment theory to love languages, TikTok (or wherever you get your daily dopamine hit) is packed with endless analysis of how we relate to our partners. Whether these theories (and the way they’re consumed) are truly grounded in science is debatable. But the fact that these conversations have turned into full-blown cultural phenomena show...

As human beings, our whole thing is our brain. Our bodies are not designed to survive in the wild; we have gangly appendages, we don’t have sharp teeth, and when it comes to strength and velocity, even if we try, we won’t ever match the capabilities of some of the creatures in nature. We distinguish ourselves thanks to our brain, a tool that allows us deep insight and marvellous designs.In front of the latest tech headlines about Google launching Veo 3 — a new AI video generator — I wonder once...

I’ve always turned to martial arts in moments of my life I felt my self-confidence wavering. The first time was at age twelve, when I traded the delicate, gentle ballet shoes for strong, brash gloves, trying to shed the label of a quiet and introverted girl. Now, more than ten years later, Muay Thai has become part of my daily routine. Every Wednesday, I find myself in a local gym with a group of women, sweating through kicks, knee strikes, elbows, and punches. As I try to process a recent abusi...

Makanai is a Limited TV series directed by Hirokazu Kore'eda, the filmmaker behind Shoplifters, and written by Mami Sunada. It’s based on the manga Maiko-san Chi no Makanai-san by Aiko Koyama and debuted on Netflix in January 2023.

Walking along Kingsland High Street in the Haggerston district of London, I often notice the opening of new, dazzling venues that attempt their luck with trendy graphics and the promise of a new culinary experience. That's why I couldn't help but notice the opening of Co-kitchen, which appears to be a simple, colourful room with modern furnishings and full of lockers.

When I moved to London, I didn't bring much with me: two suitcases, one carry-on and one checked, and a box that, after many adventures, I managed to have shipped from Italy. One thing that has always stayed with me through various moves is the orange Moleskine where my grandmother transcribed some of her recipes, adorned with her signature floral drawings

I was a kid when my dad pointed out to me the flavour of San Carlo’s popcorn. ‘Do you taste this savoury tanginess? It lingers on your tongue, slowly fades away, and leads you to grab another handful. That’s MSG.’ Then he proceeded to list all its side effects and how addictive it was, while I thought to myself, ‘Oh well, this MSG tastes good!’.

Aleksandra is telling me about when, as a kid, she used to cook kopytka with her family, and my memory brings me back to my grandma. She used to wake up early to make the potato gnocchi dough and, when I got up, she would start cutting them and quickly sliding them on a fork, showing me how to form ridges in the soft dough. For Aleksandra’s family, the preparation of the Polish gnocchi was an all-day party. A great quantity of pillowy dumplings was cooked and eaten in company. Aleksandra recalls her longing while waiting for the boiled potatoes to cool down and how she used to stretch her tiny fingers to secretly snag one.

It’s 5.30 pm, a very British dinnertime at Acton’s Grill Shack & Tiki Bar, the joyful Caribbean restaurant that has made North London its home since 2020. After a parade of delicious dishes prepared by chef Guilaine Brutus, I ask Grill Shack’s owner Wilford Marous for a recommendation on the rum. “This is the best one,” he says, pointing to the Barbancourt: “After all, it’s made in Haiti, my country.” I take the opportunity to introduce myself and Wilford remembers me immediately. “Of course! You sent me an email. The Italian girl that wants to write an article about Haitian Spaghetti!”