The Center, Natural and Cultural
Nature and culture are too often thought of as opposites: the cultural issue is actually interlaced with the natural whole, it is part of it, it is the result of it. Vocation of project Muschio is oriented towards the reconciliation and integration of these two aspects of reality through the practice and promotion of sustainable strategies.
Geodesic greenhouse domes
Three domes will be built on a shaded plain next to the stream. They are designed as a hybrid habitat, a shared space between man and plants.
Green building residences
The houses for the resident community will be built renovating existing buildings. The intention is to design spaces with minimum energy consumption for heating, which use the main local resource, the forest, as an energy source. The renovation will be carried out with ecological materials with low environmental impact, such as wood, hemp, lime and clay, ideal for making living spaces comfortable and healthy
Seasonal vegetables are grown organically for the needs of the resident community, the surplus is sold to neighbours, local appreciators and restaurateurs. The vegetable garden is managed respecting the soil, avoiding plowing by protecting it with an organic cover, taking advantage of the synergy between vegetables, flowers and herbs, assuming that each element in the garden has multiple functions useful to the entire system. The garden is also the place to practice the sense of care and the perception of beauty.
The food forest project, along with food for human consumption, allows the production of biomass, food for animals, medicinal herbs, berries, natural dyes. As in the forest there are different levels, in the same way the food forest is structured on seven levels of plants: roots, ground cover, herbaceous plants, bushes, shrubs, fruit trees and climbers.
The first step to preserve the environment that nourish us is to know its intrinsic richness.
Edible wild plants and herbs are gifts spontaneously offered by nature with incredible nutritional and therapeutic virtues, which over the course of history have had important nutritional, medicinal and even spiritual functions.
Today it is increasingly rare to know their existence, to know how to recognize and use them, thus risking losing a great cultural and culinary heritage. We will promote the collection of edible herbs and wild plants, learning to identify them in the right collection times, together with activities that divulge their methods of use, in the kitchen and for therapeutic purposes.
The first phase, the creation of new spaces, will give the opportunity to start workshops in the architectural domain: light carpentry, wooden constructions, geodesic domes, clay plastering.
During winters we will be able to focus on the production of physical and digital artefacts, keeping an eye on the past and one on the future, craftsmanship and technology. One of the development axes of the center is along audiovisual productions, using animation techniques and interactive technologies. An interesting model to pursue is the “fablab”, oriented to the production of objects through programming, electronics, woodworking and the use of 3D printers.
The agricultural sphere, perhaps the most important in this era, brings with it the challenge of reconverting the recklessness of the current production system.