habitat rupestre.pdf - Società Friulana di Archeologia

TURQUANTCRHIMA-CINP projectFig. 11 Façade of the ornamental decorator and gilder workshop.Fig. 12 Outdoor staircase of the hillside.Fig. 13 Façade of the art craft workshop.their workshops and retail areas. The following have nowmoved into their troglodytic spaces:- a glass blower- a stone sculptor,- an ornamental decorator and gilder- a painter-decorator,- a porcelain painter,- a potter, the latest to arrive, who will open his workshop inspring 2012.The following should be noted in addition to these creativeforces in the heart of the troglodyte village:- the arts and crafts centre: 200 m² over a height of 12 m, comprisinga shop, a temporary exhibition gallery and activitiescommercialising the creative works of local artists not installedin the village.- Le Bistrotroglo offers snacks and meals to those visiting thecraftsmen and women in the heart of the village and on thehillside. As it is open throughout the year, it contributes tocreating activity and developing the village’s reputation.- The “Amandiers” wine cellar opened its doors on the localhillside in summer 2011 and hopes to profit from the synergycreated by the nearby arts and crafts village lying justdown the road. It proposes local wines to visitors: CabernetFranc, Champigny, etc. in a renovated troglodyte space. Thiswine producer running the cellar took over from the previousowner, also a wine producer, who had retired. He transferredhis cellar, which had previously been located in the village,to this new location. In this way, he hoped to stand out fromthe 12 other wine producers working the 160 ha of vineyardsaround the village. They all have troglodytic cellars and haveoften been making wine for several generations. Nevertheless,they are not on the hillside and therefore less visible. However,they all have a good reputation and often a well-establishedclientele - an aspect that can only contribute to the village’sstanding.- L’Hélianthe, a troglodyte restaurant, lies in the centre of thevillage and is an important part of this operation. In a sense,it is its first realisation. The restaurant opened in 2006 andwas the first element in this project aiming to rehabilitate Turquant’stroglodyte heritage. It was an old, abandoned farmdating back to the early 20th century. Bought by the municipality,it has been restored and transformed into a restaurantby an architect. The fireplace, or rather the fireplaces recessedinto one another (15th and 18th centuries) have been conservedalong with the kitchen range. The former courtyard hasbeen transformed into an enclosed entrance hall. The existingfaçade separates the hall from the dining room that has beenenlarged by the construction of a mezzanine level, made possiblethanks to the considerable 6 to 7 m height of the space.The walls and ceiling have kept the freestone construction,giving the restaurant a certain charm and a particularly aestheticoverall character. The municipality, owner of the premises,rents the restaurant to a manager who runs the business.It has continued to be successful since it opened in 2006 andacquired a regional, national and even international reputationthanks to the Internet and the quality of the cooking whichis based on local products (wines and vegetables). The firstowner recently handed over the restaurant to his head cook(1st November 2011) who hopes to be able to pursue what, untilnow, has been a great success.volumeRicerca_OK_2012-11-15.indd 136 16/11/2012 15:02:21