Virtual tour Art Madrid\'16

 

 

Have you ever noticed how beautiful is Crystal Gallery of CentroCentro Cibeles broad daylight? Did you stroll by Art Madrid'16 under the huge glass dome? Do you remember that painting that you liked so much and you could not share with your partner? Would you like to spend again five minutes enjoying that delicate photograph? Well, you can do so now thanks to our VIRTUAL VISIT 360!

 

 

 


Thanks to Lightup 360 and the Panotour technology, we can show you great detail, with the best lights and the best colors, the Art Madrid experience. From hundreds of photographs taken at strategic points of the fair, we offer a very complete overview of our space and the possibility to access each of the participating galleries, get close to the works, admire the height of the glass dome and even get close to the lounge area to see its size and layout.

 

 

You can enjoy this virtual visit 360 ° in several ways. First, either by clicking on the plane (bottom right corner) or displaying the list of galleries (upper right corner), you can find a gallery and "enter" on it to enjoy from all perspectives of his artistic proposal.
 

 

 

 

 

If you want to simply stroll through Art Madrid'16 notice the signs of the screen:

 

    

      

  

 

 

the ARROW allows you to go to the corridors and move back and forth by them, the symbol EYE It allows you access into the gallery. Finally, is the mouse that moves the view, so if you want to go right you must move the mouse to the right and the same in all directions.

 

 

 

It is best to try ... And share !!

 

 

 

 

 

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.