The entire complex is characterized by curvilinear and dynamic shapes with internal paths.
THE ENTIRE COMPLEX IS CHARACTERIZED BY CURVILINEAR AND DYNAMIC SHAPES WITH INTERNAL PATHS
The regional Cacioteca aims to produce and gather in this special structure the principal traditional cheeses of Sicily, as well as national and international cheeses of particular interest. The design of the Regional “Cacioteca” has as its objective the realization of an avant-garde structure that enhances regional dairy products. The “Cacioteca” is a building with reinforced concrete structure, partially basement. The plan is characterized by organic shapes that define a large "cave" underground; it’s made of a single material: concrete.
This space is lighted by windows placed on a cut of the main facade. The entire complex is characterized by curvilinear and dynamic shapes with internal paths. These establish a spatial continuity and allow different view points.
This continuity is highlighted by the use of few selected materials: glass, concrete and steel.
The Regional “Cacioteca” consists of a large semi-circular space: a multi-purpose hall and auditorium. In this space, two different levels of maturation’s cells are located where traditional local cheese matured.
The multi-purpose hall has a glass wall on the facade next to the current headquarters of the consortium in order to achieve a visual continuity between the two structures, one contemporary and one traditional. A large roof-garden lessens the impact of the building, and merges with the surrounding countryside. The project defines a contemporary architecture in relationship and continuity with the surrounding landscape and with the existing building, a restored nineteenth-century manor farm.
Dott. Agr. Vincenzo Firullo, Ing. Salvatore Campo
Corfilac Consorzio per la ricerca della filiera lattiero-casearia