Speaking with Italian pastry chefs about italian magazines (and Fbm is present in many of them!) I often heard the same old view about the content.
Recipes often unapproachable, self-promotion difficult circumvented and inadequate to a great magazine. Sometimes also critical about the lack of information about what is happening outside the borders, new fashions, different working systems, alternative ingredients in setting the production.
I have often spoken with Livia Chiriotti, Pasticceria Internazioinale's Director, for which Fbm is among the very few customers present from birth of the magazine. And Livia took the opportunity to be original. Knowing that throughout the year, with Fbm, I have the opportunity to shoot several times over the world not only to sell machines but also to enrich my knowledge on cocoa and chocolate, has asked me to work with a directory that is not the usual "hustler" produced by all advertisers and that is often boring. She asked me to write about aspects, trends, considerations or requirements of what the sweet world is doing or how the special chocolate makers we have also in italy are developing their products.
This is why , since some editions of PI, Livia gave me this column in which I explained the complex situation of the cocoa in Ghana, the bean to bar movement seen from the special chocolate machines maker for all the most important b2b chocolate makers, the Modica chocolate process and the people that is behind this. Even in future issues there will be other stories of my last trips. What about, for once, an entrepreneur and a publisher decide to do something for the culture sector without thinking about the economic return. I tell you my secret: I'm lucky to be able to say that culture and the pleasure to tell to the people, for me, it is worth much more than a sale, and I can say that even Livia really think so ... Congratulations to Pasticceria Internazionale!
