THE HISTORY

THE ITALIAN PUBLISHING HOUSE AT THE SERVICE OF THE FOOD SECTORS

Let’s play a game: if I say Italy, what do you think about? As usual the first associations are with food, love and fun (only to mention the nice aspects, obviously…!). Typical stereotypes which can however reflect the real qualities of our Country: a great heritage not only of culture, literature, art and science, but also of gastronomy, oenology, fashion, music, etc. A mixture of factors which have created a special way of living.
Starting from this point of view, you may now imagine the result of joining the art of printing with the art of food, with special regard to the technological and scientific field. The publishing house Chiriotti Editori was born from this “marriage” in 1950, and it is now one of the strongest and most popular Italian companies in this specific sector.

More than 70 years totally devoted to the milling, food and beverage industries fields. A family company created by two brothers – Giovanni and Giuseppe Chiriotti, sons of a miller – supported by their wives, Emilia and Luisa, and their children, Alberto, Chiara, Ottavio and Livia, besides a dinamic staff.
Born to inform the millers about their world, the company has grown up stronger, reaching different technical sectors, always involved in the food area.
The first product was Tecnica Molitoria, the most complete magazine enjoying a worldwide prestige and dealing with all the branches of pasta making, flour and feed milling, and cereal chemistry.
In 1962 it was the time for Industrie Alimentari, the magazine concerning technological, scientific, economic and legislative information in the different fields of food industry.
After ten years Industrie delle Bevande appeared; it’s a magazine addressed to all the branches of the beverage industry. And, in 1978, Pasticceria Internazionale was launched, the technical-professional magazine in Italian, for master bakers, pastry chefs, chocolatiers, confectioners and gelato makers.

For the gelato makers and lovers we now publish TuttoGelato.

Another “son” in English is Italian Food & Packaging Technology, the magazine with the focus of spreading the Italian research and know-how around the world. The last born are Ingredienti alimentariandAlimenti Funzionali, dedicated to the food ingredients.
One of the most important values for the company is the direct relationship with subscribers and readers: a daily dialogue to understand their needs, in order to offer them the “right products”, always up-to-date. To facilitate this worldwide communication, Chiriotti Editori also has Web site www.chiriottieditori.com  and everybody can write at the e-mail: info@chiriottieditori.it.
Chiriotti Editori also means technical books: scientific works written by university professors and researchers, and useful handbooks for pastry chefs and gelato makers, made by internationally well-known professionals.
Most of the offer is written in Italian but it frequently overcomes the local market boundaries, as the experts can understand anyway. In the last few years the range has been widened with multilanguage products, resulting from the strong belief to spread the technical knowledge everywhere.
Another service offered to the readers is the opportunity to consult the Company technical library in Pinerolo, near Torino, which is very well supplied with books and magazines from all over the world and is open to everybody under appointment. As well as the Centro Studi Pasticceria Internazionale, founded by Emilia Coccolo Chiriotti (Editor in Chief of “Pasticceria Internazionale”) – a research facility and small museum of pastry history, with tools, equipment, boxes, etc…, which also owns a rich collection of antique and new recipe books and professional magazines.