Carles Tarrassó


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Fasting girls
Fundació Joan Brossa

La frutta che scherza
Galería Artnueve
Aigua en cistella
ARCOmadrid

Catalogo degli agrumi Real Academia de España en Roma
La construcció del gust
Centre Cultural la Nau

Espacio visceral
Centro Condeduque

El BartolíTodolí Citrus Fundació

Dulcis in fundoReal Academia de España en Roma

Jardín de las deliciasLoewe y AD Spain
Un tiempo espléndidoJardí Botànic de València

El comedor inca San Agustín de Callo (Cotopaxi)
La Lola
Hacienda la Herrería (Quito)


carles@parallelfood.com
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Texto de Fasting
Site-specific fermentation: Bramante’s Tempietto, Rome
11.08.2022 - 18.08.2022





The cool marble interior of Bramante’s Tempietto
is no longer approached as a symbol,
but as a material condition for fermentation.




Part of the residency at the Royal Academy of Spain in Rome

Installation
Site-specific; 1.1 m wide x 2.5 high
Glass and metal jars, wood, ornamental citrus fruits from the Oscar Tintori collection

Photographic series
Digital photography
Hahnemühle Photo Rag Baryta paper
60 × 80 cm each
Photography: Jorge Fuembuena
Installation: Carles Tarrassó, with Sergio Arribas and Marta Azparren
Framed

Performance documentation
4K video 16:9
Approx. 1 h 30 min
Video: Marta Azparren Lucas
Photography: Sergio Arribas



Bramante’s Tempietto, conceived as an ideal model of the cosmos and built to commemorate the crucifixion of Saint Peter, becomes for a few days a stomach: a cool, enclosed space in which eight varieties of citrus fruits ferment. A space designed for contemplation and symbolic order is temporarily transformed into a pantry, an organ, a place of use. Its marble interior and cool temperature are no longer approached as a symbol, but as material conditions for fermentation.

The video documents the removal of the fermented citrus jars, later incorporated into Espacio visceral.

The citrus collection comes from Oscar Tintori Vivai, a nursery in Pescia, Tuscany, home to one of the world’s largest private citrus collections.




Research process:Included in the Royal Academy of Spain in Rome 2021-2022 catalog
I arrive in Rome and everything is spontaneous. I meet Olimpia, along with Leire and Brais, at a party, when it is still cold. She takes me foraging for wild plants in the Caffarella Park: wild garlic, nettles, eucalyptus. She shows me a meadow high above the ground, from which, through the trees, we see the dome of St Peter’s in the distance. Later, we cook together: a salad of elm blossoms and calendula; a laurel blossom syrup; sorrel sautéed in butter.

The days grow longer. Irazú and I cross the city to explore the Esquilino Market. That evening, with Elena and Marta’s help, I cook for Alicia, Ana and Caterina: guinea fowl with bergamot, Jerusalem artichokes with almonds, a pear and pistachio crostatina. They tell me about the artichoke, the different varieties of jasmine that fill the streets of Rome at the end of spring, the Roman sense of indolence.

The citrus season is coming to an end. I buy the last fruits from Calabria at a self-organised space: 250 kilos of citrons, bergamots, mandarins, sweet and bitter oranges, lemons and grapefruits. Mónica has passed on her fascination with these fruits, and she takes Manu and me to Florence to meet Alberto, who sends more than 30 varieties from his collection to Rome. Over three days, the three of us, together with Sergio, Leire, Mireia and Marta, immerse ourselves in preserving the citrus fruits with 3% salt and their own juice. Diego and Brais help me carry them down into the cool darkness of the Franciscan cave, where they will ferment for three months. For Alberto and his family, we prepare a meal at the Academy: duck with orange, roasted tomatoes, peas and broad beans; anchovies with pepperoncino and slices of citron lemon. A cake with chinotto marmalade.

Summer arrives, bringing gull nests and linden fruits. The matter accumulating in my mind and kitchen begins to take shape. David and I collaborate to create an apple-based mouldable material for his sculptures. He pushes me to make decisions. I release the citrus fruits from their confinement: they become paste, then clay, glass and void. We visit Florence and Bimbi’s paintings, we eat apples in the former Medici gardens. In Urbino, I discover Giulia’s preserves and pickles. Countryside, cats and wild plums; I am amazed.

Towards the end, I am no longer sure of anything. I return to the sea with Alessandro, the chef at Retrobottega, and we gather halophytes, salty and fleshy. His extraordinary hospitality has opened me up to the world of Roman gastronomy. Together, we prepare a menu that reflects the journey of these months. It is time to open the 24-spice vermouth—spices macerated for weeks, then blended with white wine and syrup—each one chosen by a resident. We raise our glasses once again. And the ending tastes like a beginning.



Carles Tarrassó Oliver



Example Project
Completed: 34.54.38


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Detail Images (6)



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