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The silent strength of making space for what is
Acceptance is not resignation: it is the ability to stay with what happens without fighting it. A journey between psychology and nutrition to rediscover the value of letting go.
Patience has an ancient flavor. Why is kombucha the drink of the moment?
From the Han dynasty to the microbiota, a bio-psychological journey behind the success of fermented foods. Discovering the “tea of immortality” between science, myths and our need for slower rhythms.
Disgust is a key emotion for survival
A biological compass that protects us from what we perceive as harmful. A journey through gut, brain and nutraceutical strategies that shape our ability to say “no”.
When taste is born from deception: neurogastronomy teaches us surprise at the table
A fascinating journey into neurogastronomy: how our brain perceives flavors and how surprise can transform the culinary experience.
Eggs: a top-tier nutritional profile
Egg proteins are called “noble”: they provide all the essential amino acids. A complete guide to the ultimate superfood, from egg white to yolk and how to read the codes on the shell.
The good-mood diet: what to put on your plate when sadness arrives
Foods and nutrients that can help improve mood and fight moments of sadness through mindful food choices.
“Italian traditions, nostalgia and pride”: Christmas in Shanghai
Thousands of miles from home, every gesture takes on a deeper meaning. A story about how the Italian community abroad recreates the warmth of the holidays, between casoncelli, panettone and video calls with family.
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The silent strength of making space for what is
Patience has an ancient flavor. Why is kombucha the drink of the moment?
Disgust is a key emotion for survival
When taste is born from deception: neurogastronomy teaches us surprise at the table
Eggs: a top-tier nutritional profile
Anger and food: can we turn stress into positive energy?
The good-mood diet: what to put on your plate when sadness arrives
A short journey into the relationship between emotions and food
Eastern balance: how to adopt the principles of the Chinese diet
Beyond taste: Sichuan pepper, the standing-ovation spice
The manager's diet: a journey to balance at the four corners of the plate
Yin and Yang at the table: lessons in food harmony
From casoncelli to baozi: the culinary adventures of a nutritionist biologist
“Italian traditions, nostalgia and pride”: Christmas in Shanghai
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