The South Tyrolean Hoteliers' Association, HGV, wanted to create a space dedicated to the culture of food in all its aspects: cultivating, eating, learning, educating, etc..The concept was to create an environment as varied as the dishes of South Tyrolean cuisine.The space is large and open and flexible and is configured as a large open space: can host exhibitions, exhibitions, seminars, receptions, lounges, cooking classes, etc..The heart of the project is the central skylight seen as a PIAZZA around which all functions develop.The perimeter is made up of a curved wall covered with circular wooden strips that houses interactive niches, display of objects (in the wall are integrated spoons, forks, etc. historical), monitors.The shape of the wall and the materials used have a strong reference to the environment of South Tyrol: the concrete floor with inert materials in all areas of South Tyrol and the 4 districts into which the HGV is divided: the strips of chestnut wood wall are certified pfc and metaphorically represent the trees which is covered much of our land and the members of the HGV. All typical products will be used, reinterpreted in a modern and contemporary key, as is the tourist offer in South Tyrol: originality and intimacy, but with a contemporary vision. Another important element are all natural and recyclable materials for well-being and that also represent nature and South Tyrol as a sustainable land.The name of this new center, space is Gustelier and that represents a stage of taste and pleasure of the palate, and the architecture is therefore discreet, welcoming and functional.On the rear terrace there will be flower boxes as a symbol of product freshness, quality and short chain gastronomic products.