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VyTA BOULANGERIE ITALIANA
VyTA BOULANGERIE ITALIANA
Turin, Italy
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VyTA BOULANGERIE ITALIANA
Turin, Italy
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.
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.
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