THE “ PENNA D OCA ” RESTAURANT : MAIN DINING-ROOM. ARCHITECTS, TOMASO BUZZI, EMILIO LANCIA, MICHELE MARELLI AND GIO. PONTI
necessity of improving the surroundings ; but very rarely have such “ improvements ” been carried out in good taste. Yet there exist in Italy at least two restaurants of this type, designed and furnished with exquisite decorative feeling—the “ Penna d’Oca,” in Milan and the Quirinetta,” in Rome. The present article is devoted to the first-named, leaving the Roman house for later consideration.
Before describing the various elements which compose this very interesting Italian tavern, it may be appropriate to make a few general observations on the application of modern architecture in such cases. With a few exceptions in France and Italy the decoration of such places has always consisted in the application of well-defined styles of the past, and more often, unfortunately, in the mixing of several of such styles together. This has resulted in interiors which might be taken
THE “ PENNA D’OCA ” RES TAURANT, MILAN,
A CURIOUS phenomenon which used
to be confined to Paris has now become observable in Italy also, namely,
the growing habit among the u elite ” of frequenting taverns or second-class res
taurants where there is usually no attempt at elegance, but where, on the other hand, the food is often far better than the fare obtainable in the larger hotels and restaurants. In Italy, as in France, each of these taverns has its special dish. One goes to the “ X ” for spaghetti, to the “ Y ” for asparagus with butter, or frogs with rice, and so on, through the list of gastronomic specialities. The increasing popularity of such taverns, and the interest shown in them by the refined public has, from time to time, caused the various proprietors to feel the
necessity of improving the surroundings ; but very rarely have such “ improvements ” been carried out in good taste. Yet there exist in Italy at least two restaurants of this type, designed and furnished with exquisite decorative feeling—the “ Penna d’Oca,” in Milan and the Quirinetta,” in Rome. The present article is devoted to the first-named, leaving the Roman house for later consideration.
Before describing the various elements which compose this very interesting Italian tavern, it may be appropriate to make a few general observations on the application of modern architecture in such cases. With a few exceptions in France and Italy the decoration of such places has always consisted in the application of well-defined styles of the past, and more often, unfortunately, in the mixing of several of such styles together. This has resulted in interiors which might be taken
THE “ PENNA D’OCA ” RES TAURANT, MILAN,
A CURIOUS phenomenon which used
to be confined to Paris has now become observable in Italy also, namely,
the growing habit among the u elite ” of frequenting taverns or second-class res
taurants where there is usually no attempt at elegance, but where, on the other hand, the food is often far better than the fare obtainable in the larger hotels and restaurants. In Italy, as in France, each of these taverns has its special dish. One goes to the “ X ” for spaghetti, to the “ Y ” for asparagus with butter, or frogs with rice, and so on, through the list of gastronomic specialities. The increasing popularity of such taverns, and the interest shown in them by the refined public has, from time to time, caused the various proprietors to feel the