I segni nel tempo, spanish drawings from Uffizi Collection in Madrid

 

The Louvre Museum, the Hispanic Society of New York, the Met Museum NY, the British Museum in London, all them have the most important collections of Spanish drawing in the world... Now we discover these days in Madrid the collection belonging to the Gallery the Uffizi in Florence, a collection in which several researchers have deepened in recent years to discover many unknown authorship.

 

 

 

 

 

"I Segni nel tempo" is the exhibition organized by the Real Academia de Bellas Artes de San Fernando, the MAPFRE Foundation and Gabinetto Disegni e Stampe of the Galleries degli Uffizi, which includes more than 100 drawings of the Florentine collection, from the most representative Spanish artists of the sixteenth and eighteenth centuries and the most popular artists of the Spanish Golden Age: Alonso Berruguete, Gaspar Becerra, Luis de Vargas, José de Ribera, Alonso Cano, Francisco de Herrera the Younger, Antonio del Castillo, Vicente Carducho, Juan Carreño, Francisco Rizi, Claudio Coello and Miguel Jacinto Meléndez.

 

 

 

 

The appeal of this collection lies in the presence of unique examples to study the creative process of Spanish artists of the sixteenth and seventeenth centuries, designs for the study of major works of Spanish cultural heritage. It is an opportunity to meet many drawings completely unknown so far and others that have never been exhibited in Spain.

 


 

 

The origin of the collection dates back to 1745, the approximate date on which the Florentine merchant Giovanni Filippo Michelozzi was in Madrid. The Spanish drawing always was attractive to the taste of the Italian collectors and a first set of drawings was bought by the Royal Gallery of Florence in 1779 (thanks to the procurement policy sponsored by the Grand Duke of Tuscany Pietro Leopoldo of Habsburg Lorena and director the Royal Uffizi Gallery, Giuseppe Pelli Bencivenni). The rest was acquired later by sculptor Emilio Santarelli (1801-1886) and donated in 1866 to the Florentine institution with an extraordinary legacy of 12,704 designs.

 

 


 

 

 

An exhaustive research work, in which they have invested more than two years, has revealed more than seventy new authorships who were badly allocated between the bottom of Italian drawings, Flemish and German for what has revised more than 40,000 drawings and the entire photographic archive of the institution. The catalog that accompanies the exhibition, with a high scientific and graphic value, is a work of fundamental reference for the study of Spanish drawing in general and knowledge of the collection of Spanish drawings from the Uffizi in particular, a fundamental part of Spanish heritage beyond our borders.

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.