Arancha Osoro Gallery in Art Madrid15

The contemporary art gallery Arancha Osoro, opened in April 2012, occupies a privileged place in the center of the city of Oviedo. Opposite the Hotel Reconquista, the gallery is more than an exhibition place, a creative space with various artistic and cultural to bring art to the public with proposals that do actively stimulating the senses.

Bernardo Sanjurjo. Sin título.

 

Directed and founded by Arancha Osoro, her proposal is simple in this era of constant change, with new multimedia and new realities around us, "so it is necessary that art come to us in a more stimulating and actively way" says Osoro, and she sets out to discover new artists, get them to consecrate and promote new media, photography, video, without forgetting the traditional art.

Oliver Montesinos. Nena.

 

In Art Madrid'15, Arancha Osoro participates with a very fresh proposal which features work of Adolfo Manzano, Bernardo Sanjurjo, Marta Fermin, Oliver Montesinos, José Ferrero and two of our favorite artists this year and of which we briefly extended information: Iria do Castelo and Guillermo Ocio. For both of them, it will be one of his first exhibitions in Madrid. Welcome!

Iria do Castelo. Tetera que ríe.

 

Iria do Castelo (A Coruña, 1977). Specializing in sculpture, Stamping and contemporary prints, her work encompasses sculpture, illustration, printmaking and installation. It is a surrealist figurative powerfully evoking fairy books, magical bestiaries and aged prints from another time. Passionate about book-object, the iconography of Mark Twain, Lewis Carroll, Jules Verne, Henry Holiday, John Tenniel ... she walks with great influence of lowbrow art or pop surrealism among others.

 

Guillermo Ocio Forascepi. La escritura del agua.

 

Guillermo Ocio Forascepi (Oviedo (1963). Formed in the experimental Humberto's workshop and polished in various artistic disciplines, Guillermo Leisure always fed their constructive eagerness. The artist inner keys movement and language creates forms and colors, which leads him to use the essential circle and red as structural and compositional elements, or cobalt blue, as seabed, as a symbol of work that is gaining greater depth, is safer and perdurable, not as the foam of the days.

 

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.