Estampa International Art Fair in Matadero Madrid

 

 

This edition of the fair is overturned in the reconstruction of Spanish art market and the promotion of private collectors with a commitment to art and creation through the acquisition work. This commitment is reflected, above all, in initiatives such as the Collect Forum, the program of guided tours Led by a collector (with the 9915 Association and the Banco Santander Foundation), the visit to the RAC Collection by Carlos Rosón, the Collection DKV in the ABC Museum, all activities that are part of the program for Collectors, one of the fair's cornerstones.

 

Fotografía de Irene Cruz. En Estampa con Galería BAT Alberto Cornejo.

 

For Estampa 2015, the advisor committee, formed largely by collectors, has selected a total of 70 exhibitors for the General Program:
 
Adora Calvo (Salamanca), Aina Novack / AAC (Madrid), AC Gallery Art & Science (Madrid), ATM Contemporary (Gijon), Alvaro Alcazar (Madrid), Guillermina Caicoya (Oviedo), ArtNueve (Murcia), Astarte (Madrid), Base 9 (Madrid), Bat (Madrid), Espacio Bernal (Madrid), Cave Canem (Sevilla), Canen (Castellón), Cayon (Madrid), Espacio Photo (Madrid), Fonseca Macedo (Azores Islands), Fucking Art (Madrid) Aurora Vigil - Escalera Art Gallery (Gijon), Galeria Alba Cabrera (Valencia), Gema Llamazares (Gijon), Graça Brandao (Lisbon), Invaliden 1 (Berlin), Jose de la Mano (Madrid), Juan Silió (Santander) Juana de Aizpuru (Madrid), Maior (Palma de Mallorca), Marita Segovia (Madrid), MDA (Helsingborg, Sweden), Moisés Pérez de Albéniz (Madrid), Miguel Marcos (Barcelona), Original Graphic (Madrid) Recent Work (Barcelona), Ogami Press (Madrid), Pelaires (Palma de Mallorca), Photosai Gallery (Madrid), Pilar Serra (Madrid), Rafael Hernando Perez (Madrid), Rodrigo Juarranz (Aranda de Duero), Set Espai d'art ( Valencia), Siboney (Santander), Sicart (Barcelona), Taller del Prado (Madrid), Tasneem Gallery (Barcelona), Twin Gallery (Madrid), Xavier Fiol (Palma de Mallorca) and Yusto / Giner (Marbella).

 

Obra de Elena Fernández Prada. En Estampa con La New Gallery.

 

MAPA program, curated by Guillermo Espinosa, is dedicated to new practices and ways of understanding painting by new generations of artists and it is composed by the galleries: Addaya Centre d'Art Contemporany (Palma de Mallorca), Galería Alegría (Madrid ), Ángeles Baños (Badajoz), Espacio Líquido (Gijon), Espacio Valverde (Madrid), Fran Reus (Palma de Mallorca), Jose de la Fuente (Santander), The Great (Valladolid), La New Gallery (Madrid), Louis 21 (Madrid / Palma de Mallorca) and The Goma (Madrid).

 

 

Juan Uslé.


Peru is the guest country this year, with a selection of Peruvian artists linked to the drawing and curated by Carlo Trivelli.  As guest artist, artist of renown who designs the image of the fair each year, Estampa has chosen Juan Uslé (Santander, 1954), National Arts Award, currently residing in New York and whose work has hanged of prestigious spaces such as the MACBA, the IVAM, the Saatchi Gallery, the Serralves Museum, the Documenta in Kassel, the Ludwig Museum in Vienna, the New Museum of Contemporary Art in New York, the Museum Morsbroich Leverkusen or Es Baluard of Palma de Mallorca.

 

Obra de Juan Uslé.

 

If visual arts arouse emotions in the viewer, and also gastronomy, at its finest, can cause a similar effect, the relationship between both "disciplines" is more than demonstrated.

Cheese is a fundamental piece in gastronomy, its diversity allows it to be part of gastronomy different moments, from starters to desserts, and that is why Art Madrid includes it in this year’s edition of the Fair from an ambitious place. Cheese is given this way a closest view to the creation of a work of art, both from the point of view of the time spent in its execution process and the almost personalized study dedicated to each piece during its elaboration.

Like a plastic artist, the Cheese Master Affineur executes a series of actions making each piece an exclusive and individualized element. This is what Madrid cheese factory QAVA de Quesos and its Master Afinador José Luis Martín achieve.

QAVA & MARTÍN AFINADOR is a new store concept: a unique space designed to taste, learn, promote and buy cheese in Madrid, in the heart of Retiro district."

José Luis Martín is a key piece in the QAVA cheese factory. He has been working in the cheese world for more than 30 years, providing training throughout the world, visiting cheese shops, consulting and advising on the design and implementation of one of the most emblematic cheese shops in Spain. The fact of knowing the producers personally, and even advising them on the manufacture and design of their products, allows him to select specific batches, at different stages of maturation, to complete the cheese ripening and then convert each piece into a unique product, different and with its own distinct character, the signature of the Cheese Master.

In the profile of the Master Martín Afinador experience and pure knowledge merge. Martín Afinador is an advisor and consultant for artisanal cheese factories and product design, and for the best-specialised stores in the country, director of Gourmetquesos, director and coordinator of the Championship of the Best Cheeses in Spain during nine editions, technical director and jury in national and international cheese competitions and tastings, collaborator of the Ministry of Agriculture and the Academy of Spanish Gastronomy, director and coordinator of the cheese section of the Repsol Guide to the Best Foods in Spain and trainer for hospitality schools and food centres teaching, among other activities.

Cheese ripening is a complex process that requires time and dedication, in addition to a developed use of the senses. The Cheese Master Affineur, as a specialist in the field, works in all cheese stages (varied and complex), controls all stages of raw material transformation, supervises the evolution and development of cheeses according to the characteristics of each one of them, verifies the quality and the state when the cheeses arrive at their cellars, checks their care and conservation, and; finally, he controls its packaging and the type of wrapping suitable for its best preservation.

In Qava de Quesos they have two Cheese Refining Cellars. In these "tuning caves" or refrigerated chambers designed in constant conditions of temperature, humidity and ventilation, "we take great care of the cheeses until they reach their optimum point of consumption". The work of refining involves placing the cheeses on wooden shelves, turning them over daily and/or washing them frequently, brushing them periodically, as well as other regular handlings.

Among the services offered by Qava de Quesos, we can find specific courses and workshops, events for groups and companies, and advice on shop design and ripening rooms.