The Italian trattory is more of a feeling than a place, a room that is characterized by warmth, abundance and inexperienced conviviality. It is neither a restaurant nor rustic like a farmhouse, but something more intimate: a living room that camouflages itself as a public dining area. Its design clichés, from checkered tablecloths to handwritten menus, have been passed on for generations. But what does it mean today to be in a contemporary trattory? Naessi studioTry to refresh palate'S interior offers an interesting and necessary perspective.
Santo Palato is a Roman -time -related trattoria, which was founded in 2017 by chef Sarah Cicolini. After a few years in her initial interior, she felt that the room no longer reflected her kitchen and the limits of the architecture of the restaurant began to limit her creative freedom. The design studio led by Eleonora Carbone and Alessandro d'Angeli made the challenge and started a comprehensive research process for tradition and modernity, style and function.
The result is a space in which the typical elements of a trattory are checked and compensate for them with more contemporary counterparts. The earthy, warm palette, which consists of terracotta colors and wooden frames, creates comfort, but it is sharp with flashes with light -painted red and gives tension and playfulness. The seating agreements are compact, but generous to promote sharing, closeness and informal conviviality that defines the Trattoria experience.
Most elements are tailor -made and bend into the calm attraction and humility of the anonymous design. The only exception is the Flos SpoS Spügen Bräu suspension of the Castiglioni Brothers, which results from his name and pub in Milan – one of the best examples of restaurants after Naessi's founders.
One of the most important features of the project are the many cooperation, mainly from the Italian design network, which enable the interior to exploit fluorish to full potential. Servoto Design has the furniture, Cantier Galli Design, which supervises surfaces, which also come from a number of Italian manufacturers, with La Pietra Compattata, 41zero42, Pecchioli Firenze, Alice Ceramiche and Bongio. The kitchen is very simple below: kitchen structured. Just as Sarah Cicolinis cook the local values and producers, the Santo Palato partnerships reflect the ethos: rooted, intentionally and collaborative.
Naessi's work is a great example of the design that examines history, without nostalgic, but rather grateful. Instead of succumbing to the romantized pictures of the Italian restaurant, an aesthetics that is often overlooked and is therefore flattened, the studio of typology approached as a living organism and focused on understanding its needs, ritual rivers, spatial codes and material memory.
With the strong legacy of the Trattoria and the latest identity of Santo Palato itself, they managed to extract their basic values - self -prescription, honesty, functionality – into a contemporary spatial form. The room feels anchored without being difficult and recognizing the tradition while it confidently suggests new gestures.