Casa Falconieri, institution specializing in the research of contemporary engraving, will be at Art Madrid with a selection of artists in a true stamping marathon. And they bring a reward!

Founded in the late 80s in Cagliari (Sardinia) as a platform for experimentation and research, Casa Falconieri promotes the international diffusion of contemporary art, especially contemporary engraving and printing. They works with the main international research centers, national and private museums, with the national chalcography, with the Italian Ministry of Culture, the Museum of Fine Arts of Bilbao, National Calcography of Madrid, Estampa, Bologna Setup, Italian University and the Accademie di Belle Arti, and this year is one of the guests at Art Madrid'18.

Atelier Casa Falconieri

Casa Falconieri visits the fair with a large group of Sardinian artists: Gabriella Locci, Roberto Puzzu, Antonio Mallus, Rosanna Rossi, Adelaide Lussu, Anna Saba, Alberto Marci, Veronica Paretta, Veronica Gambula, Andrea Spiga, Mauro Rombi, Paolo Marchi, P & B , Francesco Alpigiano, Vicenzo Grosso, Veronica Fadda, Angelino Fiori, Giovanna Secchi, Salvatore Ligios, Paola Dessy, and editions of Simonetta Castia. During the five days of the fair and continuously, these creators will make their work available to the public to teach, explain and help to know how the engraving technique works. A printing machinery that matches perfectly with the ideals of Casa Falconieri and its work of disseminating the work on paper. With them, with their work, they reflect the evolution of an art sector in continuous development and symbiosis with sister disciplines such as photography, the artist's book, the work on paper... with the ultimate desire to change the vision that many have on the graphic art and printmaking, an inexhaustible source of inspiration.

Atelier Casa Falconieri

During the fair, the "Book of Artist - Casa Falconieri / Art Madrid" Award will be granted to one of the participating artists in this 13th edition. It is an artistic residence conceived as a 15-day experimentation workshop at Casa Falconieri Laboratory located in Sardinia, for the prize-winner to create graphic work or an artist's book. A trip to the cultural and artistic heritage of the area, a meeting point with other artists, each with its origins and its histories, to develop new projects together. It is about sharing experiences but also about carrying out a personal investigation on the transformations of the artistic creation sector, its relationship system, in search of new more sustainable and human methods.

A committee formed by professionals from Casa Falconieri and Art Madrid will choose the winner among the artists participating in the fair whose object or motive is the work on paper in its different forms. The award will be granted on Sunday 25th at 6pm, in the stand D1 of Casa Falconieri.

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.