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Vyta boulangerie Italiana Naples
Vyta boulangerie Italiana Naples
Naples, Italy
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Other Projects by COLLIDANIELARCHITETTO
Vyta boulangerie Italiana Naples
Naples, Italy
Type
YEAR
2011
SIZE
10,000 sqft - 25,000 sqft
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, Naples Central railway Station, the
symbol of the 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.
Situated
on the basement of the Naple's central railway station, between the entrance of
the tube station and the regional railway, the boulangerie is totally
projected towards the outside; it's glazed walls expose it to the urban and
metropolitan fluxes of the city but at the same time, they separate the
never-ending come and go of the
travellers from an intimate ambient characterized by 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 limited height, due to the pre-existence of
station plants, becomes one of the most significant components of the setting:
the ceiling thanks to the shape and size of its natural oakwood planks that
evoke the interweaving of traditional bread baskets, so that the space results more inviting
and intimate; a stimulating ambient for those who desire taking a break from
the city's daily chaos, just for a while.
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.
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 gets highly technological to celebrate bread and its derivatives through a
cluster of LEDs.
The twin tables by BF sedie, as well
the BNC stools by Kristalia with
their kind forms, can host the clients on their brief stops, while eating the
most ancient product of humanity, watching the ever-moving city.
traditional food product, bread and its derivatives, in one of the most
representative places for our society, Naples Central railway Station, the
symbol of the 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.
Situated
on the basement of the Naple's central railway station, between the entrance of
the tube station and the regional railway, the boulangerie is totally
projected towards the outside; it's glazed walls expose it to the urban and
metropolitan fluxes of the city but at the same time, they separate the
never-ending come and go of the
travellers from an intimate ambient characterized by 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 limited height, due to the pre-existence of
station plants, becomes one of the most significant components of the setting:
the ceiling thanks to the shape and size of its natural oakwood planks that
evoke the interweaving of traditional bread baskets, so that the space results more inviting
and intimate; a stimulating ambient for those who desire taking a break from
the city's daily chaos, just for a while.
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.
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 gets highly technological to celebrate bread and its derivatives through a
cluster of LEDs.
The twin tables by BF sedie, as well
the BNC stools by Kristalia with
their kind forms, can host the clients on their brief stops, while eating the
most ancient product of humanity, watching the ever-moving city.
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