La Fetta di Polenta
La Fetta di polenta (The slice of polenta, a North Italian dish made from maize flour cooked in salted water to accompany various foods or to be served with various dressings) is one of the most unusual constructions in the city of Torino, and is the result of a series of coincidences.
A 37 metres space on Corso San Maurizio occupied by a wedge shaped three storey building, was bought in 1859 by Francesca Scaccabarozzi, wife of the famous architect Alessandro Antonelli (1798-1888). In 1881, the architect added two floors and an attic, raising the total height to 27 m, identical to the length. However, the facade of the building is only 5 metres wide, while the thin end of the wedge is a mere 70 cm.
More pictures of the building and the building interiors can be seen at this link.
This has been shot with my iPhone 3gs. The app used to shot the image was HDR Pro, cropping and adjustments were done using Snapseed, further editing was done using Dynamic Light, Pic Grunger and PhotoToaster.
Davide Capponi photography 