Vitaly's weight loss in less than two months detention in the Philippines.

The Colossus of the Apennines (Italian: Colosso dell'Appennino) is an awe-inspiring 35-foot (10.7-meter) stone statue created in the late 16th century by Flemish sculptor Giambologna (Jean Boulogne).

This monumental figure resides in the gardens of Villa Demidoff, located in Pratolino, near Florence, Italy.

Built around 1579–1580, the sculpture was designed to personify the rugged Apennine Mountains, from which it gets its name.

It was originally commissioned by Francesco I de' Medici, Grand Duke of Tuscany, as part of a fantastical park filled with grottos, fountains, and mythological symbolism.

What makes this statue unique is not only its massive scale and weathered, almost mythic appearance, but also its functional and symbolic complexity:

Inside, it originally housed several chambers, including a grotto, a fireplace in the head, and even space for fountains.

Water flowed through it—symbolizing natural springs—emerging from the statue’s beard and hand, suggesting a connection between man and nature.

Over time, the statue has been partially reclaimed by nature, with moss and vines growing on it, adding to its mystical and ancient appearance.

Though some of the surrounding structures are now lost or in ruins, the Colossus remains a powerful and poetic symbol of the harmony between humanity, mythology, and the natural world.

Mount Etna, one of the world’s most active volcanoes, is located on the east coast of Sicily, Italy.

It frequently erupts, and its lava flows often create dramatic night-time visuals.

In this specific instance, Italian photographer Davide Basile captured a rare and striking image of lava flowing in a pattern resembling a phoenix, the mythical bird symbolizing rebirth.

The photo was taken from Riposto, a town on the eastern coast of Sicily, offering a panoramic view of Mount Etna’s fiery activity.

This eruption did occur recently and has been featured across news and social media for its surreal visual — a glowing outline in the night sky that unmistakably resembles a bird in flight.

While this phenomenon is naturally occurring, the phoenix shape is coincidental and a result of the way the lava traveled and cooled along the mountain's slope.

For the first time, scientists have observed ancient cave-dwelling olms—nicknamed “baby dragons” for their ghostly appearance—venturing out of their deep, dark habitats and into daylight surface springs in northern Italy. These reclusive amphibians, once believed to spend their entire lives in total darkness, are now being spotted in 15 different above-ground locations. Even more astonishing, one larval olm was seen exposed in the open, suggesting a surprising shift in behavior or even surface-level breeding.

Olms are highly adapted to cave life—blind, slow-growing, and capable of living over 100 years—so sightings in bright environments were considered nearly impossible. Researchers also noted these creatures feeding on earthworms, an above-ground delicacy never associated with their diet before. This behavioral evolution challenges decades of assumptions about Europe’s most enigmatic amphibian and raises urgent questions about climate adaptation and survival.

#BabyDragons #Olm #CaveCreatures #EvolutionInAction #WildlifeDiscovery

Italian Insalata di Polpo – Octopus Salad from Southern Italy

A refreshing seafood salad from coastal Italy, often enjoyed in summer or as an antipasto. Insalata di Polpo combines tender octopus with olive oil, lemon, and parsley.

Ingredients (Serves 4):

* 1 whole octopus (~1.2kg), cleaned
* 1 bay leaf
* 1 lemon, juiced
* 3 tbsp extra virgin olive oil
* 2 cloves garlic, minced
* 2 tbsp chopped parsley
* Salt and black pepper

Instructions:

1. Simmer octopus with bay leaf in lightly salted water for 45–60 minutes until tender. Let cool.
2. Cut tentacles into bite-sized pieces.
3. Toss with garlic, lemon juice, olive oil, parsley, salt, and pepper.
4. Chill for at least 30 minutes before serving.

Italian Tip:
Octopus becomes more tender if frozen and thawed before cooking.