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thought voice assistants were only good for playing music and setting a pasta timer. Then I found out about OpenAI’s plans, the numbers behind Alexa+, and what’s happening in Italy.
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A 550-million fine against AliExpress reopens the debate on Chinese marketplaces. Between record growth, risky items and suspected exploitation, what does low-cost shopping really hide?
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I have never been hacked, yet the attempts keep getting sharper, and the bots flood me with bogus requests. The 2025 figures, in Italy and worldwide, plus a friend’s stolen WhatsApp.
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My toothpaste runs out too fast and childhood ice creams look tiny: the data, laws and consumer pushback behind packages that keep shrinking while their prices stay exactly the same.
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I’ve had several job interviews conducted by AI: less anxiety, zero nonverbal cues, vague feedback and plenty of ghosting. Here’s what I found, between data, research and gut feelings.
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From catalogs leafed through at the agency to apps comparing a hundred fares in seconds: how online booking made travel affordable for all, with data, examples and a staycation twist.
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70% of Americans reject the data centers powering AI. The water and energy numbers, Italy’s building rush with Milan in the lead and no national law in place, and the scenarios ahead
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From Self to the Guardian, Gen Z celebrates Italian grandmothers as a model of good living. From Sardinia’s Blue Zones to Cilento, cases prove it. Plus my retirement plans with friends.
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From a Plasmon box found on an urbex exploration to Baci, Leone, and the Danish blue tin: why labels faithful to their original layout build customer loyalty, with the data to prove it.
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The ability to influence has psychological roots and is now a profession. The training at PayPal, its effects on my negotiation, a soft spot for mediation, and the idea of studying psychology.
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From La Rinascente to Parrozzo: D’Annunzio, the Futurists, and the artists who christened 20th-century brands. With a reflection on schwas, asterisks, and the words that actually stick.
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Data and players of food delivery in Italy, between piece-rate pay, accidents, and heat stops. With a personal story: the interview where a soft skill, the gourmet, made the difference.