Student Work
1∕10
Title
Flour + Water: Food Institute of Palazzolo
Project Description
Situated along the Anapo River, Palazzolo Acreide’s historical significance lies in the strategic capture and harnessing of water. This is epitomized in the 12 water mills anchored along the River on its descent into the larger city of Siracusa. These mills illustrate the town’s deep roots in cultivating ancient grains and processing wheat into flour. During periods of occupation, Palazzolo and similar small towns were able to sustain themselves through these practices.
The project begins to envision the preservation of the Castello ruins not as mere remnants but as a productive commons and Slow Food Institute; drawing inspiration from the Monks who repurposed the ancient site of Akrai prior to the 1693 earthquake to grow and harvest Farina. The design preserves the original limestone foundations and cisterns of the Castello for water capture and reuse. Along each cistern a different programmatic identity is sited; each relating to the preservation of Oral, Written and Enacted tradition. The teaching kitchen involves local Nonnas in demonstrations of wheat grinding and pasta-making, actively positioning preservation as a catalyst for community involvement while safeguarding Palazzolo’s rich heritage.