Domani 13 ottobre saranno messi all’asta tre tranche di Btp, con scadenze a 3, 7 e 15 anni. Si tratta di una regolare asta dei titoli di Stato italiani, ma il momento è particolarmente favorevole per gli investitori. I rendimenti sui mercati sono infatti molto alti e quindi gli investimenti nel debito pubblico italiano sono più convenienti anche solo rispetto a prima dell’estate.

Le cedole di tutti questi prodotti sono sopra il 3%, ma i loro rendimenti raggiungono anche il 4%, se li si confronta con le altre tranche già sul mercato. Il Tesoro immetterà fino a 7 miliardi di euro di Btp sul mercato in questa occasione a seconda della domanda degli operatori. Per tutti i Btp all’asta la prenotazione da parte del pubblico avverrà entro oggi 12 ottobre, la prenotazione delle domande entro le 11 di domani, la prenotazione all’asta supplementare entro le 15:30 del 14 ottobre e il regolamento avverrà entro il 15 ottobre.

Il Btp a 3 anni con scadenza a settembre 2029

Il primo titolo, Il Btp a 3 anni con scadenza a settembre 2029, ha le seguenti caratteristiche:

• codice Isin, IT0005716839;
• tranche, settima;
• emissione il 15/6/2026;
• scadenza il 15/9/2029;
• cedola annuale del 3%;
• data del primo pagamento della cedola 15/3/2027;
• importo massimo offerto 2,5 miliardi di euro più 500 milioni supplementari.

Confrontandolo con le altre tranche già sul mercato, il rendimento lordo di questo titolo potrebbe aggirarsi attorno al 3,70%, portando quello netto al 3,24%.

Il Btp a 7 anni con scadenza a settembre 2033

Il Btp a 7 anni, con una scadenza quindi un po’ più lunga, punta a investitori che cercano strumenti per il medio termine. Le sue caratteristiche sono:

• codice Isin, IT0005722845;
• tranche, quinta;
• emissione il 15/7/2026;
• scadenza il 15/9/2033;
• cedola annuale del 3,35%;
• data del primo pagamento della cedola 15/3/2027;
• importo massimo offerto 3 miliardi di euro più 600 milioni supplementari.

Anche in questo caso si possono paragonare i rendimenti della tranche già sul mercato, deducendo che il rendimento potrebbe avvicinarsi al 4% lordo, cioè il 3,6% netto.

Il Btp a 15 anni con scadenza a settembre 2041

Per il lungo termine sarà invece presentato un Btp a 15 anni con scadenza a settembre 2041. Le sue caratteristiche sono:

• codice Isin, IT0005694630;
• tranche, sesta;
• emissione il 10/02/2026;
• scadenza il 01/10/2041;
• cedola annuale del 3,95%;
• data del primo pagamento della cedola 01/04/2027;
• importo massimo offerto 1,5 miliardi di euro più 300 milioni supplementari.

I rendimenti di questo Btp sono particolarmente alti sul mercato, pari al 4,58% lordo, più del 4% netto.

Come acquistare i Btp all’asta

I Btp non possono essere acquistati all’asta direttamente dai privati. Le aste sono riservate ai cosiddetti specialisti, per lo più banche e investitori istituzionali, che però possono fare da intermediario per i propri clienti.

Per chiedere alla propria banca di acquistare per sé un Btp all’asta basta avere un conto corrente e un deposito titoli presso quell’istituto. Attraverso l’home banking, si può poi fare richiesta, con importo minimo di 1.000 euro.

Environmental organisation ZERO has called for more mechanical and biological treatment of municipal waste in the Algarve, saying sustainable alternatives offer a better solution to landfill-site problems. Speaking to the

The post NGO calls for more mechanical, biological waste treatment in Algarve appeared first on Portugal Resident.

British taxpayers have already paid for nearly 1,000 free hijabs for Channel migrants this year, with the total likely to hit 1,500.

The post UK Hands Out More Than 1,000 Free Hijabs to Channel Migrants at Taxpayer Expense appeared first on The Daily Sceptic.

Five more charities in receipt of three quarters of a million pounds of public funds have been added to Charlotte Gill's list of taxpayer-funded asylum charities which are assisting illegal migration to the UK.

The post Five Examples of Taxpayer-Funded Asylum and Migration Charities appeared first on The Daily Sceptic.

Ed Miliband has announced an £88 million aid package for Palestinians in Gaza – just as the British Army faces cuts to save £30 million.

The post Ed Miliband Splurges £88 Million on Palestine as British Army Faces Cuts to Save £30 Million appeared first on The Daily Sceptic.

Refugee Action is busy lobbying the Government to scrap its "cruel" new asylum bill. Which is curious, says Charlotte Gill, because this 'charity' received over £16 million in government funding in 2021-25.

The post Refugee Action: The Government-Funded Charity That’s Busy Lobbying the Government appeared first on The Daily Sceptic.

Jake Edmiston, a business reporter for the Toronto Star, thinks highly of his mustard chicken recipe. So when one batch goes over like a lead balloon, he checks his namesake ingredients and finds that his usual glass pot of Maille Dijon Originale is extraordinarily spicy—a fact he confirms, good reporter that he is, by conducting a blind test with a professional taster. In no time, Edmiston is on the floor of one of Canada’s largest mustard mills, trying to stay dry and avoid mustard dust burns(!), and peppering Unilever, Maille’s owner, with questions. This isn’t exactly a case for Benoit Blanc, but Edmiston’s investigation takes a few surprising turns and drops some serious knowledge on glucosinolates on the way. Every ingredient is in harmony here.

“Do a little dollop,” she said, then turned her back so I could do my work in secret.

I spooned the mustard from my jar onto a plate, and some from another jar of Maille I found in the grocery store that morning. She tried the sample from my jar first and sputtered a little. 

“It’s quite spicy,” she said.

I asked her how much spicier it was than the control jar. 

“Like, 10 times,” she said.

“Taste is a new core skill,” OpenAI President Greg Brockman declared earlier this year—one voice in a growing chorus of pronouncements about the centrality of judgment and preference in an economy built on artificial intelligence. And yet taste itself is largely undefined by many of its loudest proponents. Celine Nguyen considers the historic relationship between automation and taste; the “seemingly irrelevant, unimportant” inputs that shape our critical perceptions; and the perils of wielding taste like a cudgel. A striking, insightful blend of criticism and personal essay.

Today’s frontier models are trained on enormous quantities of data. One takeaway from Anthropic’s 2025 settlement with a group of authors, in which the company agreed to pay $1.5 billion (or an estimated $3,000 per book) for scraping copyrighted books from shadow libraries like LibGen, is that its models have “read” at least 482,460 books. But even Claude Opus 4.8 hasn’t written a short story that I enjoy more than those by Lydia Davis or Jessi Jezewska Stevens — both of whom, despite being prodigiously well-read, have almost certainly read fewer books.

In this edition: in a pickle; gut feeling; king of pain; life (or something like it); for those about to rock.

Linni Kral has always been preoccupied with her bowels, but as a food writer, it hasn’t usually been that end she’s focused on in her writing. Now, as the internet explodes with “scat chat,” Kral is ready to investigate whether obsessing over our bowel movements has any merit. The result is a giggle fest—though you’ll need the stomach for some serious poo talk.

One day, it seems, the internet woke up and chose BMs, and suddenly the hottest girl you know is posting about scat. Now you have to go out of your way to not eat fiber—prebiotic supplements are in our soda, our candy bars, our cold foam. The beverage case is dominated by the likes of Olipop and Poppi and Culture Pop, all offering varying degrees of digestive assistance. The other day, I saw a smoothie blend in the freezer aisle called “Fiber Supremacy,” and earlier this year, Frito-Lay launched a fiber-packed version of both SunChips and Smartfood popcorn. Kraft is making a purgative macaroni and cheese that boasts six grams of fiber per serving (or 15 grams if you eat the whole box—which is, let’s be honest, how most people consume Easy Mac). Outside the retail space, home cooks are finding ways to fit chia and flax into not just their breakfasts but their meat loaf. They’re pureeing beans into sauces and veggies into puddings and cakes. Literal doctors are posting their #fibermaxxing menus to TikTok. And while this may sound like just another wave on the ocean of content we surf daily, it gets…weirder.