Vyta Boulangerie Italiana by Colli Daniela architetto

Vyta Italian Boulangerie offers the oldest and most traditional food product, bread and its derivatives, in one of the most representative places for our society, Porta Nuova Train Station, the symbol of Turin’s hectic urban life.

”Through simple products offered by Nature, such as water, wheat and fire, thanks to Man’s expert hand, patience and creativity, forms, savours and fragrant flavours have been created for millennia, giving birth to bread, ancient and modern nourishment for manhood.” This food philosophy was the starting point that inspired the architectural concept.

A contemporary look has been reformulated for the most “minimal” product on our tables. It originates from a restraint design and an innovative, cool elegance, the result being a sophisticated minimalism and a formal reduction to the essential.

The project features contrasting materials and colours: oak and corian as representatives of tradition and innovation, an integration of nature and artifice. The juxtaposition of soft oak and black declined in its various material aspects creates an exclusive, theatrical environment, where the warmth of the natural texture is enhanced by the contrast with glossy black surfaces and volumes. These come up as large ceramic tiles on the floor, corian for the counter and black polymer for all the vertical panels that fold the space like in a treasure chest.

The hood is one of the most significant components of the setting, due to the shape and size of its natural oakwood planks that evoke the interweaving of traditional bread baskets. This volume has been brought down to a human architectural scale, so that the space has a less monumental and more intimate look.

The rosette, a typical breadshape that was mainly consumed by workers in 1700, has been manipulated into a three-dimensional pattern in an oversized version: as an oakwood element it overlaps and repeatedly comes up until it fades against a glossy black polymer background. As a mirror panelling it completely lines the space and transforms it into a kaleidoscope of endless reflections that create an ever-changing environment.

The light system contributes to soft and intimate atmospheres: it diffusely radiates on the counter, enhances the hood and the rosette elements by means of recessed metal halide light sources by IGuzzini, it is an eye-catcher above the tables thanks to sculptural Tropic Bell lamps by Foscarini, it gets highly technological to celebrate bread and its derivatives through a cluster of LEDs. The custom-designed hexagonal tables sport a shape and distribution that refer to the pure geometry of bee-hives. At the same time the ensemble evokes the ancient rite of eating together, a less common practice nowadays, but increasingly necessary in the third millennium’s life.

LOCATION: Torino Porta Nuova railway station via Sacchi – Turin – Italy
SURFACE AREA: 150 square metres
DESIGN PERIOD: may – december 2010
COMPLETION PERIOD: april -august 2011
USE: boulangerie
FINISHING MATERIALS: Floor: high quality fine porcelain stoneware size 60×120 cm
polished colour black; wall: glossy black polymer and natural
oakwood; ceiling: black painted plasterboard
ARCHITECT: COLLIDANIELARCHITETTO – Rome
DESIGN TEAM : arch. Daniela Colli, arch. Francesco Belvedere
CLIENT: Retail food s.r.l.
CONSTRUCTOR: arcHITects s.r.l.
PHOTOGRAPHER: Matteo Piazza – Milan

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