The side dish is served
Al Dente complements *Schweizer Illustrierte* with culinary lifestyle content
Al Dente complements Schweizer Illustrierte with a culinary lifestyleBrun Bruno Amstutz In collaboration with Betty Bossi and Gault Millau, Schweizer Illustrierte presents its new special edition Al Dente. The title will be published four times a year together with SI.
With Al Dente, Ringier is expanding the range of special editions that regularly enrich Schweizer Illustrierte. Alongside Bon Voyage, which specializes in travel, and Auto Extra, the newcomer is positioning itself in the culinary field. Recipes, gastronomic tips, lifestyle advice and interviews with a bite are designed to make readers' mouths water.
It is no coincidence that the magazine is being launched with the same name as Betty Bossi's cooking show on SF2. "The public success of the show was ultimately the deciding factor in launching the booklet," comments SI publishing director Urs Heller. Parallels are welcome: all the recipes from the show are transferred from the screen to paper.
However, the print version of Al Dente aims to be more than just a collection of recipes and cover topics relating to gastronomy across all budget categories. "The boundaries between everyday and high-end gastronomy are becoming increasingly blurred and the target audience is becoming broader," comments Heller, who himself contributes an illustrated Gault Millau test.
Comparative tests are intended to increase the usefulness of the special edition and show whether the spaghetti plate from Versace is a must or whether the low-budget version from Interio will suffice. The service section is supplemented by restaurant and shopping tips. This also includes the presentation of world-changing technical innovations such as the electric corkscrew or the coffee machine with internet connection.
Finally, Schweizer Illustrierte lives out its core competence in celebrity interviews and explores the eating and cooking habits of famous faces. In the first issue on June 3, Publicis boss Fredy Collioud provides insights into his wine cellar and his culinary preferences.
Al Dente wants to benefit from SI's large readership and use a lifestyle approach to set itself apart from other culinary titles such as Salz & Pfeffer. Urs Heller does not see any direct competition for the new special edition, especially since Meyer has practically left the market with Chuchi.
Al Dente also hopes that the mix of topics across the budget categories will attract interest from a wide range of advertising customers, from major distributors to manufacturers of luxury goods. The advertising rates are identical to those of Schweizer Illustrierte.
With Al Dente, Ringier is expanding the range of special editions that regularly enrich Schweizer Illustrierte. Alongside Bon Voyage, which specializes in travel, and Auto Extra, the newcomer is positioning itself in the culinary field. Recipes, gastronomic tips, lifestyle advice and interviews with a bite are designed to make readers' mouths water.
It is no coincidence that the magazine is being launched with the same name as Betty Bossi's cooking show on SF2. "The public success of the show was ultimately the deciding factor in launching the booklet," comments SI publishing director Urs Heller. Parallels are welcome: all the recipes from the show are transferred from the screen to paper.
However, the print version of Al Dente aims to be more than just a collection of recipes and cover topics relating to gastronomy across all budget categories. "The boundaries between everyday and high-end gastronomy are becoming increasingly blurred and the target audience is becoming broader," comments Heller, who himself contributes an illustrated Gault Millau test.
Comparative tests are intended to increase the usefulness of the special edition and show whether the spaghetti plate from Versace is a must or whether the low-budget version from Interio will suffice. The service section is supplemented by restaurant and shopping tips. This also includes the presentation of world-changing technical innovations such as the electric corkscrew or the coffee machine with internet connection.
Finally, Schweizer Illustrierte lives out its core competence in celebrity interviews and explores the eating and cooking habits of famous faces. In the first issue on June 3, Publicis boss Fredy Collioud provides insights into his wine cellar and his culinary preferences.
Al Dente wants to benefit from SI's large readership and use a lifestyle approach to set itself apart from other culinary titles such as Salz & Pfeffer. Urs Heller does not see any direct competition for the new special edition, especially since Meyer has practically left the market with Chuchi.
Al Dente also hopes that the mix of topics across the budget categories will attract interest from a wide range of advertising customers, from major distributors to manufacturers of luxury goods. The advertising rates are identical to those of Schweizer Illustrierte.
