Flavours of the past and the energy of the present

Located in the picturesque setting of the Palazzo Varignana resort in Castel San Pietro Terme near Bologna, the restaurant Le Marzoline is housed in a rural farmhouse that has been demolished and rebuilt using modern technologies while respecting traditional rural architecture and preserving the original building elements. Situated close to the main resort, the restaurant serves a dual purpose. By day, it functions as a canteen for Crif, a nearby company specialising in business information systems and the owner of the building. In the evening, it is transformed into a restaurant open both to guests of the resort and to the public thanks to its convenient local road access. Le Marzoline prides itself on the use of local products that respect the regional identity and seasonality of the ingredients, offering dishes that embody the rich flavours and age-old culinary traditions of Emilia-Romagna.

Although not listed by the architectural heritage office, this traditional Bolognese farmhouse is subject to landscape conservation constraints. It was demolished and then faithfully rebuilt to mirror its original shape and volume, while a large open-air space that extends into the grounds and can be closed and heated during the winter months was added to provide seating for about 100 people. In redesigning the elevations and layout, efforts were made to adhere to the architectural canons typical of rural buildings in the Bolognese hills, albeit with a modern interpretation and a focus on sustainable environmental and energy practices. With this in mind, Polistudio opted for local construction materials: wood, terracotta and natural stone. The structure and roof are made of laminated wood with exposed beams and hollow tiles, while the area near the stairwell features an iconic reconstituted stone cladding. The windows are made from wood-veneered aluminium to maintain aesthetic continuity while improving functional performance. The low first-floor windowsills offer panoramic views of the landscape, while the windows are large and single-hung to maximise natural light. For the flooring, wood-effect porcelain stoneware tiles from Fondovalle’s Komi collection were chosen in place of natural wood due to their durability and suitability for high-traffic areas like a restaurant. The stairs are also tiled with special pieces made of high-performance porcelain stoneware. The 24×240 cm Komi series planks chosen for the flooring in the colour Original were laid in a chequerboard pattern that contrasts with the beams on the first floor, creating an intriguing play of references typical of traditional Italian hospitality architecture. Classic style brass lighting fixtures were installed to provide warm, soft lighting and create an intimate and secluded atmosphere.

As architect Gianluca Corvina from Polistudio points out, the project adopts a respectful approach to its context with a strong focus on sustainability. The materials selected for the building are not only functional but also minimise environmental impact and help to create a warm aesthetic. Photovoltaics, heat pumps and sophisticated installations provided the finishing touch in modernising this old rural building, bringing contemporary functionality to a historical structure.