On the strength of a range of consolidated brands, covering all segments in the food area and reaching varied and loyal targets, over the years the Mondadori Group has been able to innovate and enrich the offer of its food system, while reinforcing its leadership in both magazines and digital.

Among the brands in the portfolio are thee historic titles that this year are celebrating important anniversaries: Sale&Pepe, for 30 years a refined, gourmet; Cucina Moderna, the market leader that for 20 years has offered useful and practical recipes; and Cucina no problem, for 15 years a simple, but never banal ally in the kitchen.

The offer is completed by Guida cucina, a source of everyday recipes for the family, and two recent arrivals: the web site Cookaround, a point of entry into the world of cooking and everything that surrounds it, and Giallo Zafferano, a young and “social” crossover brand, Italy’s leading cooking site, now also available on newsstands.

A continuously growing system of brands that, in addition to print and digital, also promotes events and courses led by professional chefs at the Scuola di cucina di Sale&Pepe, launched in the heart of  Milan from the experience of the upscale monthly.

The launch of the new magazine Giallo Zafferano – an operation that for the first time has seen the creation of a print magazine from an already leading web brand – will also strengthen the market share of the Mondadori Group in the food area, taking it from 54% to around 70% in terms of circulation.

The first issue of Giallo Zafferano, with a launch campaign that can count on an initial fan-base that is already strong on social media , sold around 450,000 copies separately or in combinations with some of the Mondadori Group’s other magazines.

A multi-brand e multi-channel offer that enables the food system to reach a combined total audience of almost 9 million contacts every month between readers and users (source: Audipress 2016-III and Audiweb, February 2017).

This success with the public has also been accompanied by an excellent response from advertisers, allowing the food system managed by Mediamond to record, in the first 4 months of 2017, an increase of 30% in sales compared with the same period of 2016, thanks also to the launch of Giallo Zafferano.

During the 2017 Fuorisalone, the ideal home proposed by CasaFacile, during the celebrations for the twentieth anniversary of the magazine, comes to life in Via Solferino 14 in the heart of the Brera Design District.

This will be the launch of the CasaFacile Design Lab, a space designed by the Mondadori Group brand, in collaboration with designers of Studiopepe, and made up of a living area, a cosy kitchen and two outdoor spaces in perfect CF style.

“For twenty years we have been coming into your homes every month with the magazine’s ideas and suggestions and together (readers and editorial staff) we have reshaped the geography of living. Now we are inviting you to really get into ‘our’ ideal home, nice to see and easy to live in, to meet us in person and create new things together during the workshops … because CasaFacile is always in action!” announced Giusi Silighini, editor of CasaFacile.

The CasaFacile Design Lab will host all the magazine’s activities and will be open from Tuesday 4 to Saturday 8 April, from 10 am until 9 pm, and on Sunday 9 April ​​until at 5 pm. Trends and styles to enjoy the home of your dreams, labs and workshops organised by Scavolini and Whirlpool, with MT masking tape, with Fujifilm Instax and Sistem Air, just some of the proposals that will animate the events at the CasaFacile Design Lab. There will also opportunities to meet and share the passion that unites both the editorial team and readers. On Friday 7 April  from 10 am to 11:30 am, there will be a community breakfast, a special breakfast with the editor Giusi Silighini (for information on how to participate go to www.casafacile.it).

Every day, from 6 to 9 pm, the evenings at the CasaFacile Design Lab will continue with a number of initiatives organised by GialloZafferano. The first will be on Tuesday 14 April 4 at 6 pm with the chef Andrea Berton who will be interviewed by the editor of the magazine Laura Maragliano. Every evening there will also be show cooking events with food bloggers offering both classic and international recipes. On Saturday 8 April 8 at 7 pm, there will be a performance by the barlady Carmen Clemente.

The CasaFacile Design Lab has also been chosen as the location for the presentation of the first gift box set dedicated to the house created by CasaFacile with Mondadori Store. By buying  Facciamo casa, la professionalità al tuo servizio, you will be able to choose between the architectural service at home, a shopping assistant or a mini course in interior design.

CasaFacile is now much more than a magazine. After seven active years in the web, the title now has a team of 24 creative bloggers who share the style and participate actively in the magazine’s events and initiatives, but mainly cultivate a dynamic and passionate community which includes 257,000 fans on Facebook and 82,200 followers on Instagram, who meet every day online to exchange tips, little discoveries and big projects.

CasaFacile has also confirmed its role as a strategic brand for advertisers, not just in the furniture sector: in fact, after closing 2016 with an increase of +6% in advertising revenues, the positive trend continues and has led CasaFacile leads to a +19% increase in terms of value in the first four months of 2017, an increase that reaches +40% if we include the additional revenues generated by the event.

A complete programme of the Design Lab CasaFacile is available at www.casafacile.it, on the magazine’s Facebook page and the Brera Design District circuit.

The co-producers of the initiative are Scavolini and Whirpool. Sponsors: Agridè, Arquati, Barilla, Cavit, Ortoromi, Fuji Instax, MT Masking Tape, Nardi, O bag, Saba, Sistem Air, Gruppo Gabel with the Vallesusa brand, Caffè Vergnano, Wilson & Morris. Partner: R101.

From Italy’s number one cooking web site comes a new magazine Giallo Zafferano. The Mondadori Group’s new monthly, on newsstands from Saturday 18 March, can already boast of two firsts: it has the same name as a brand leader in the digital world and is the first cooking magazine, in Italy and in Europe, to have been born from a web site.

Giallo Zafferano offers readers the opportunity of enjoying an experience that begins on the site and is completed with the magazine, with a distinctive offer compared to others on the market, thanks to continuous interaction between the web, social networks and the magazine, giving the brand an increasingly wide total audience.

The starting point is the 6.8 million unique users per month (source: Audiweb view total digital audience, December 2016) and a strong presence on social networks, where Giallo Zafferano already has a total of  4.6 million fans on Facebook.

The magazine, edited by Laura Maragliano, is an ideal bridge to “bring the kitchen into the hands of the reader” and enjoy an even richer experience. “This is the first time a cooking title has been born from a site: Giallo Zafferano is the result of two worlds and two experiences that meet and merge. Our team is made up of long-established professionals working alongside experts under 30, to share ideas and skills. We have begun to build a magazine with a unique, positive and interactive character. And we are confident that readers will welcome it with the same enthusiasm we have brought to this new project,” said the editor Laura Maragliano.

Giallo Zafferano has five distinctive features:

• 100 new recipes every month, created and tested by the editorial staff;
• a innovative square format and a layout that plays with white space and with all the dishes photographed from above;
• the creation of a community that includes the three much-loved faces of the Giallo Zafferano web site, as well as the magazine’s bloggers and journalists: in each issue three teams will face a new culinary challenge;
• the augmented reality app “Gruppo Mondadori AR+”, available for iOS and Android, to access filmed recipes, videos and extra content, and to interact with other users who are looking through the magazine;
• interaction with readers, who can vote on the site or using the app for their favourite dish from the monthly challenge and take part in the final contest by proposing a recipe that the editorial team will select for publication in the next issue, in a continuous online and offline dialogue.

The first issue of the magazine will be available on newsstands and at all the major retail chains both as a stand-alone product, at the special introductory price of €1, or in combination with the leading Italian weeklies, Donna Moderna, Chi, Tv Sorrisi e Canzoni, Grazia, Tustyle, Starbene and Confidenze (at €0.50, plus the price of the weekly), with a total print run of 1 million copies.

Giallo Zafferano makes its debut on newsstands with good numbers, also from the point of view of advertising sales with a total of 47 pages and out of the total 136 pages of the first issue.

The launch of this new magazine enhances the food system of the Mondadori Group, an offer able to cover, with its online and offline brand, all segments of the food sector: from historical publications such as Sale & Pepe, which this year celebrates its 30^th anniversary, to Cucina Moderna, the current market leader with sales of 249,000 copies (source: Ads December 2016), which celebrates its 20^th anniversary, as well as Cucina no problem, launched 15 years ago, and the more recent Guida Cucina and the newcomers CookAround and Giallo Zafferano and the Sale & Cucina School.

A brand portfolio which, with 96 issues per year, already has a circulation market share of over 60%, and a total overall audience of more than 9 million contacts, of which 7.4 million unique users per month and around 2 million readers per month (source: Audiweb view total digital audience, December 2016 + Audipress 2016 /III).

THE CONTENT OF THE MAGAZINE GIALLO ZAFFERANO

The magazine opens with the presentation of what’s new inside, a calendar of significant dates during the month, the products of the season and an extensive feature on a popular ingredient, easily found in our kitchens, with 30 new recipes quick and easy to prepare recipes, one for each day of the month.

The centre of the magazine gives space to the three teams, each headed by a well-known face from the web site – Manuel, for fast ethnic cuisine; Giovanni, for traditional cooking; Aurora, for vegetarian food – while bloggers and staff journalists each month will propose a new dish, with video-recipes available using the augmented reality app, a menu and 8 themed dishes. The three team leaders will also compete in a culinary challenge that will change every month and that readers can vote for on both the website or app.

Supporting each section readers will find fact sheets on food, both fresh and packaged, practical advice on the what and how to buy and at the centre of the magazine a poster to remove and keep.

The final pages are given over to the cooking school: sweet and savoury specialties meticulously explained with step by step, in pure Giallo Zafferano style, with technical information on cuts of meat and fish, advice on etiquette and do-it-yourself, a list of wines and a focus on kitchen items, from utensils to the latest electrical appliances.

For the launch of Giallo Zafferano a communication campaign has been planned on print media, the web and large-scale retail outlets, with creativity managed by Hi! Communication.

To mark the publication of the first issue, Giallo Zafferano will also be the protagonist of a series of meetings during the Milan Design Week, with show cooking and themed evenings that will take place in the exclusive location of the Casa Facile Design Lab in Via Solferino 14, in Milan, form 4 to 9 April from 7 to 9 pm.