XTRart Award for the best gallery in Art Madrid\'16

 

 

 

XTRart web pioneer in the communication of art and Spanish culture abroad and main media-partner of Art Madrid'16 has called the XTRart Award for Best Gallery in order to value the work of the gallerist, his involvement in defending artistic project, their commitment and understanding of the works and artists it represents and, ultimately, also their good taste and knowledge of the art market and art fairs.

 

 

 

 

XTRart web pioneer in the communication of art and Spanish culture abroad and main media-partner of Art Madrid'16 has called the XTRart Award for Best Gallery in order to value the work of the gallerist, his involvement in defending artistic project, their commitment and understanding of the works and artists it represents and, ultimately, also their good taste and knowledge of the art market and art fairs.

 

 

 

 

 

The Award for Best Gallery consists of an advertising campaign, communication and dissemination of the gallery and its contents (exhibitions, presentations, artists, ...) in all XTRart media (web, newsletters, bulletins XTRart, etc) for a year, valued at 7,000 euros. XTRart publishes a distinctive label that serves as a visible symbol at the fair.

 

 

XTRart has more than 50,000 subscribers of which 65% are Spanish and the rest are divided in 20% in Latin America, 5% in US and 10% in Europe. The platform makes over 400,000 monthly shipments through two weekly information bulletins and its website receives about 50,000 monthly visits. Their actions are completed on social networks, with more than 16,000 followers on FB and a network of 6,500 Twitter followers.

 

 

 

 

 

To judge the best booth of Art Madrid'16, XTRart will consider:

1- Artists and works presented. Relationship (harmony) between them.

2- Design of the booth. Public presentation (lighting, explanatory texts, prices, etc).

3- How the proposal relates with the general space?

4- Harmony with the general approach of the Fair.

 

 

The proposal's galleries will be assessed by a jury composed by the director of XTRart, Alma Ramas, and an independent curator and art critic whose names will be revealed later.

 

 

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.