CASA SCACCABAROZZI (FETTA DI POLENTA)
A building named "la tranche de polenta" because of its trapezoidal shape, designed in 1840 by architect Alessandro Antonelli.
Better known as the Fetta di Polenta ("the slice of polenta", a cornmeal dough typical of the Piedmontese culinary tradition) because of its original trapezoidal shape, only 54 cm wide at its highest point, this building was designed in 1840 by Alessandro Antonelli, the famous architect of the Mole Antonelliana. From the street, you can't fail to notice this curiosity, which is increasingly mentioned in the city's points of interest!
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