Apertura starts the art season

 

3 days, 45 galleries and 50 artists participates in APERTURA, the official start of the art season in the capital, from 10 to 12 September.

 

 

 

For art lovers and for ARTE_MADRID, the Association of Art Galleries of Madrid, APERTURA is "the great event of contemporary art of Autumn" with over 50 artists from 45 galleries and participation of large institutions like the Museum Reina Sofia, Thyssen Museum and the Fundación Telefónica.

 

 

 

 

In its sixth edition, APERTURA gathers works of masters such as Yves Klein and Josef Albers, with groundbreaking proposals like those of Karen Knorr, Tomas Vu or Rirkrit Tiravanija. But the big bet of the start of the season is undoubtedly the Spanish contemporary art work from the emerging scene to the more consolidated. So, names like Santiago Ydañez, Santiago Giralda or Yann Leto, live on this days with Gordillo or Pablo Picasso.

 

 

 

These days, the galleries have special schedules, as well as guided tours, meetings with artists and collectors, performances... turning the city into a large museum with all contemporary art disciplines: painting, photography, sculpture... APERTURA has two objectives: to bring the public to contemporary creation and to be a meeting point for the sector.

 

 

 

GALLERIES AND ARTISTS

Álvaro Alcázar (PETER KRAUSKOPF) / Arnés & Röpke (ALEKSANDAR DURAVCEVIC) / Astarté (OLALLA GÓMEZ) / Bacelos (MANUEL EIRÍS) / Bat – Alberto Cornejo (MARC QUINTANA) / Benveniste Contemporary (EDUARDO STUPÍA) / Blanca Berlín (FLOR GARDUÑO) / Blanca Soto Arte (LUIS QUINTERO) / Cámara Oscura (EXPOSICIÓN COLECTIVA) / Casado Santapau (ALEXANDRE ARRECHEA) / Cayón (YVES KLEIN) / Elba Benítez (EXPOSICIÓN COLECTIVA) / Elvira González (SOL LEWITT) / Espacio Valverde (LUIS VASSALLO) / F2 (JOSÉ GUERRERO) / Fernández-Braso SOLEDAD SEVILLA) / Fernando Pradilla (GERMÁN GÓMEZ) / Formatocomodo (SAMUEL LABADIE) / Freijo Gallery (ALAIN ARIASMISSON) / Guillermo de Osma (PABLO PICASSO) / Heinrich Ehrhardt (OTTO ZITKO) / Helga de Alvear ELMGREEN & DRAGSET / Javier López (ALEX KATZ *) / José de la Mano (LUGÁN) / Juana de Aizpuru (PHILIPP FRÖHLICH) / La Caja Negra (MATHIAS GOERITZ) / La New Gallery (SANTIAGO YDÁÑEZ) / Leandro Navarro JUAN CARLOS SAVATER / Maisterravalbuena (ANTONIO BALLESTER MORENO) / Marlborough (LUIS GORDILLO) / Marta Cervera (LEONOR SERRANO RIVAS) / Max Estrella (EUGENIO AMPUDIA) / Michel Soskine, inc. (HORST JANSSEN) / Moisés Pérez de Albéniz (SANTIAGO GIRALDA) / N F Galería (RIRKRIT TIRAVANIJA – TOMAS VU) / NoguerasBlanchard (ALAIN BILTEREYST) / Parra & Romero (PALOMA POLO) / Pilar Serra (JOSEF ALBERS) / Ponce + Robles (AGGTELEK) / Rafael Pérez Hernando (SABINE FINKENAUER) / Sabrina Amrani (UBIK) / Slowtrack (KAREN KNORR) / The Goma (ANA SANTOS) / Travesía Cuatro (GONZALO LEBRIJA) / Utopia Parkway (ALBERTO PINA)
 

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.