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S P A Z I O P A T A S: A New Contemporary Circle
Winner Barawards 2017 - innovation of the year award in the savoury foodservice category
The building is located in the heart of Senigallia, close to the historical centre, between the Rocca Roveresca and the railway station. Consisting of two rooms staggered 60 cm and 3.20 m high, it measures a total of 80 square metres.
The project insists and persists in unravelling the imprint left by the passage of time: it has been dissolved within a tight, respectful and spontaneous dialogue with those environments that tell stories of those who came before and those places had inhabited them, despite their dilapidated and poorly preserved state. The features are those that exude history, memories of the 1960s, those of an old workshop.
However, it has nothing to do with vintage the new “Patatas space”, which between avant-gardism and contemporaneity reproduces, in that very workshop in viale Bonopera, a free zone for artists, musicians and workers, new projects and even moments of play. An open space that is the headquarters of Patatas Nana, the 100% natural crisp, created by chef Michele Gilebbi and Valentina Greco of Nana Piccolo Bistrò with Francesco Mazzaferri and Vissia Cucchi. Here the chips can be bought both retail and wholesale. They can also be consumed between orders, between a business meeting and a game of foosball.
Contemporaneity lies in this. Spazio Patatas ( _P) can become a place to meet for work, to meet a friend, to hear some good music, so much so that there is even a piano inside. It can become a place of worship for young artists, it can be that place of affection to meet in the evening.