La Fetta di Polenta

Davide Capponi photography

La Fetta di polenta  (The slice of polenta, a North Italian  dish made from maize flour cooked in salted water to accompany various foods or to be served with various dressings) is one of the most unusual constructions in the city of Torino, and is the result of a series of coincidences.

A 37 metres space on Corso San Maurizio occupied by a wedge shaped three storey building, was bought in 1859 by Francesca Scaccabarozzi, wife of the famous architect Alessandro Antonelli (1798-1888). In 1881, the architect added two floors and an attic, raising the total height to 27 m, identical to the length. However, the facade of the building is only 5 metres wide, while the thin end of the wedge is a mere 70 cm.

More pictures of the building and the building interiors can be seen at this link.

This has been shot with my iPhone…

View original post 32 more words

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s