Toropomodoro Restaurant / ALLARTSDESIGN
In Perm there was an American pizzeria TOROPOMODORO in the old-brick lane (Ural, Russian Federation), the project was run by ALLARSTDESIGN studio, led by designer Saranin Artemy.
© Saranin Artemy
Architects: ALLARTSDESIGN
Location: ul. Lenina, 44, Perm, Permskiy kray, Russia, 614045
Lead Architects: Saranin Artemy
Area: 410.0 ft2
Project Year: 2017
Photographs: Saranin Artemy
© Saranin Artemy
From the architect. In Perm there was an American pizzeria TOROPOMODORO in the old-brick lane (Ural, Russian Federation), the project was run by ALLARSTDESIGN studio, led by designer Saranin Artemy.
© Saranin Artemy
Pizzeria is not classical Italian, but American, so it should not have been similar to standard interiors. But still have a connection with Italy and the USA. The first pizzeria in America was founded by Gennaro Lombardi, an immigrant from Naples in New York in small Italy in 1905. Lombardi opened a grocery store in 1897 and eight years later received a license to sell pizza in the state of New York. The first pizzerias in New York used coal brick stoves and baked pizza with cheese on the bottom and sauce from above. And the main difference between Italian and American pizza is the filling.
© Saranin Artemy
A special feature was the Pompeian stove. The furnace ovens are made in the form of a hemisphere, so the hot air inside the oven circulates from the botto...
© Saranin Artemy
Architects: ALLARTSDESIGN
Location: ul. Lenina, 44, Perm, Permskiy kray, Russia, 614045
Lead Architects: Saranin Artemy
Area: 410.0 ft2
Project Year: 2017
Photographs: Saranin Artemy
© Saranin Artemy
From the architect. In Perm there was an American pizzeria TOROPOMODORO in the old-brick lane (Ural, Russian Federation), the project was run by ALLARSTDESIGN studio, led by designer Saranin Artemy.
© Saranin Artemy
Pizzeria is not classical Italian, but American, so it should not have been similar to standard interiors. But still have a connection with Italy and the USA. The first pizzeria in America was founded by Gennaro Lombardi, an immigrant from Naples in New York in small Italy in 1905. Lombardi opened a grocery store in 1897 and eight years later received a license to sell pizza in the state of New York. The first pizzerias in New York used coal brick stoves and baked pizza with cheese on the bottom and sauce from above. And the main difference between Italian and American pizza is the filling.
© Saranin Artemy
A special feature was the Pompeian stove. The furnace ovens are made in the form of a hemisphere, so the hot air inside the oven circulates from the botto...
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