Within the online exhibition “Intimate spaces. Personal reflections” eight artists whose works are connected by the search of the intimate space live together. The images by Xurxo Gómez-Chao, Alfonso Zubiaga, Carlos Regueira, Soledad Córdoba, Rocío Verdejo, Andy Sotiriou, Ely Sánchez and José Quintanilla capture serene and solitary settings, empty spaces, open-plan rooms with which they invite personal reflection. The selection of images in this exhibition assembles around two areas: that of interior spaces and that of natural landscapes.

The individual is immersed in an everyday whirl leading him to a vital dilemma. A large part of our decisions is the fruit of the evolution of things, the imposition of standardised guidelines that surround us with routines of modernity, in the stream of the society of our time. However, the need to recover the essence of the human being is often imposed on this inertia. The return to spirituality, to inner balance, demands its place.

With the series "La Salita" the photographer Xurxo Gómez-Chao manages to give soul to walls and spaces in which the only outstanding element is an armchair. This way, he creates dreamlike environments within those interior landscapes where the absence of any other element confers a more intangible meaning.

Xurxo Gómez-Chao

Hotel Earle. Red room, 2016

Photography on paper Ilford

100 x 80cm

Xurxo Gómez-Chao

Hotel Earle. Golden room, 2016

Photography on paper Ilford

75 x 60cm

For her part, the lyrical scenarios of the series "Limbo" by Soledad Córdoba start from experienced and dreamy realities. Her images create visual poems, where silence, beauty, pain, fear or lack of communication are present and united by a fragile thread. Rocío Verdejo, likewise Soledad, introduces human figures in her compositions to unravel that tangle of feelings and emotions that gender violence implies. Her work "Crashroom" is a visual metaphor that manages to express the "not to exist inside".

Rocío Verdejo

Crashroom, 2014

Printing with pigmented inks on Hahnemühle paper on dibond

70 x 50cm

Natural environments also offer a multitude of possibilities to show those sensations even if there are no walls, no borders, no limitations. We find naked landscapes that manage to convey a deep balance like those by Andy Sotiriou, whose series "Snowscapes" captures snow-covered fields crossed by random lines of vegetation, or Alfonso Zubiaga, who interprets the relationship between the land and the sea with images of high-contrast and great serenity in his work "Binario". In this same way, José Quintanilla also uses cultivated fields in which, suddenly, an anonymous and washed-out construction emerges. His project "My house, my tree" conveys a deep nostalgia with retro aesthetic photographs and ochre-pastel tones.

Andy Sotiriou

Snowscape 29, 2014

Photography, mineral pigments on paper

60 x 60cm

Alfonso Zubiaga

Binario 1, 2017

Photography

55 x 74cm

José Quintanilla

Mi casa, mi árbol 15, 2015

Pigmented inks on Hahnemühle cotton paper mounted on cardboard museum

21 x 31cm

From a more dreamlike perspective, Carlos Regueira offers a dramatic vision of wooded landscapes. His "Paisajes pervertidos" reflect a morbid beauty, perhaps threatening, but at the same time reveals formal serenity and balance. These images emerge from the mist of memory and interpellate the viewer. In a similar line evolves the work of Ely Sánchez. In his series "Heridos" seeks to reveal that everything we see is an artifice, a translated image, credible but not real. On the other hand, in "Sueños geométricos" the artist focuses on the beauty of the lucid dream to experience what in real life is not feasible, thus releasing his most intimate identity.

Carlos Regueira

Malaysia, 2014

Photography

52 x 70cm

Ely Sánchez

Serie Heridos 1, 2014

Digital print

53 x 80cm

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.