PINK, FUCHSIA, OR MAGENTAFor men, colors are reduced to the basics. Blue, red, green, yellow, and if we’re really stretching it, maybe light or dark variations. Everything else is unknown territory. Telling us something is aubergine, coral, or mint green is like speaking another language.
Celeste and fuchsia, for example, are way too abstract. For us, it’s either light blue or dark blue, soft red or deep red. That’s it. No extra categories, no room for chromatic complexity. Women can distinguish subtle differences between lavender, mauve, and lilac, but to us, that’s all just "purple."
It remains an unsolved mystery how their brains process hundreds of names for colors that look exactly the same, while we manage just fine with the basic shades from a pack of crayons. And honestly, we’re good like this—no overcomplications. Because at the end of the day, whether it’s sky blue or turquoise, if we see blue, it’s just blue.
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A wild bear attack.
THE NUDES OF GIOACCHINO DELL ERBAGioacchino Dell Erba, photographer and chef. Whether behind the camera or in the kitchen, he fully immerses himself in the expression of his creativity. For him, photography—both digital and analog—is a powerful tool that allows him to capture not just images but also emotions and deep narratives. Each shot is an opportunity to tell a story, to immortalize a unique moment that conveys a particular mood or feeling.
Both worlds, photography and gastronomy, share fundamental elements such as craftsmanship, patience, and meticulous attention to detail. In both fields, Gioacchino dedicates himself entirely to his craft, always striving for perfection in every creation while never losing sight of the beauty found in imperfection and the spontaneity of the moment.
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A glitch in the Matrix.