Michelin-starred Mutti Canteen. Here we eat under a clod of earth

For the world-leading company of tomato-based products, in Montechiarugolo (Parma) immersed in the Italian Food Valley, the new architecture that houses Quisimangia is born from the land: the Mutti Canteen and restaurant animated by the Michelin-starred cuisine of ViCook

A space to connect: merging the natural with the artificial

The international studio CRA-Carlo Ratti Associati, known worldwide for its architecture projects that innovate the industry driven by the intention to "merge the natural with the artificial," conceives the new Mutti Canteen. The space, designed to connect people and the territory, consists of a 500 square meter plot of land raised from the ground up to 5 meters below which the 1200 square meters of interiors develop, completed by the old tavern renovated and used as a kitchen visible from the street: Quisimangia (here we eat)

Daytime canteen and evening restaurant among star-studded collaborations

The project of the Mutti Canteen that will provide meals to company employees during the day and, in the future, will be open to the public in the evening as a restaurant, is the new result of a fruitful collaboration between the architecture studio of Carlo Ratti and the food company; a partnership that began with the masterplan for a new production site and the award-winning private residence "The Greenary". ViCook, which will manage Quisimangia, is the brainchild of brothers Chicco and Bobo Cerea of the Michelin-starred restaurants "Da Vittorio" in Bergamo, St. Moritz, and Shanghai

Author's garden that surprises: the French concept of "ha-ha"

In this symbolic reinterpretation of "Déjeuner sur l'herbe", the dining area offers a glassed and bright space where you can eat "under the grass" in a friendly atmosphere and in direct connection with the lush outdoors. The garden, spanning 1.1 hectares, is designed by the renowned Italian landscape architect Paolo Pejrone in a work of exaltation of the lush territory, favored by the stratagem borrowed from the French concept of "ha-ha" from the 1700s: while maintaining an uninterrupted view of the landscape, moments of surprise are created through visual barriers

A floor made from tomato processing by-products

Increasing circularity in architecture is one of the key principles of CRA's action. Engaged in continuous experimentation to push the boundaries of material sustainability for construction, here the studio has had a floor made from tomato processing by-products created: over 3 tons of peels and scraps make up the flooring of the cafeteria, embodying Mutti's commitment to ecosustainability. Furthermore, cutting-edge technologies for reducing consumption and environmental control are applied throughout the entire building

Gallery

Photo credits
Top image, content and gallery images: Melania Delle Grave, Agnese Bedini, DSL Studio

Designers credits
A project by CRA-Carlo Ratti Associati for Mutti
Creative lead: Italo Rota
CRA team: Carlo Ratti, Andrea Cassi (partner-in-charge), Francesco Strocchio (partner-in-charge), Giulia Tolu, Nicolette Marzovilla, Rodolfo Siccardi, Anna Morani, Mario Daudo, Matteo Zerbi, Gary Di Silvio, Pasquale Milieri, Gianluca Zimbardi

Structural Engineering: INGEMBP (Corrado Curti, Marco Bertelli, Giuseppe Coco)
MEP Systems Engineering: PROJEMA (Ivan Pavanello, Simone Graziano, Emanuele Lenta, Diego Dellerba)
Acoustics: 2LD Acustica S.r.l. (Diego Dellerba)
Fire safety: ARCHING (Stefano De Pippo)
Authority Approval, Health & Safety Lead: Aldo Trombi

Companies credits
Building Construction General Contractor: Ing.Ferrari S.p.A.
Interior & Furniture Contractor: Tecnoarredamenti S.r.l.
Landscape Contractor: Arcadia Vivai Impianti

PEOPLE

Carlo Ratti Associati

Corso Quintino Sella 26, 10131 Torino TO, Italia