Les Arts fuses poetry and gastronomy of the mother of Pablo Ministerio

• The arts center and the head of Contrapunto prepare a gastronomic proposal inspired by the main opera and sarsuela titles
• The 'mezzo-soprano' Sandra Ferrández and the baritone may star in the first session of 'Maridatges' regarding 'El barberillo de Lavapiés'

The Palau de les Arts fuses poetry and gastronomy in 'Maridatges', a new initiative in collaboration with Pablo Ministerio, head of Contrapunto, which addresses, from the 21st century foguers, the links of opera and sarsuela with its historical context to offer an experience beyond culinary art.

The arts center and the restoration director present this proposal on the occasion of the premiere of 'El barberillo de Lavapiés' next April 16. With regard to the work of Francisco Asenjo Barbieri, Pablo Ministerio focuses on the traditions and tastes of 19th-century Madrid during the reign of Carles III to develop a menu in three acts, the materials in which this sarsuela with a book by Luis Mariano de Larra is divided.

The 'mezzo-soprano' Sandra Ferrández (Paloma) and the baritone Borja Quiza (Lamparilla), protagonists of 'El barberillo de Lavapiés', have followed the first diners to watch the gastronomic experience that the Contrapunto restaurant will offer during the sets in which it represents the title of the Main Hall of the Arts, both functions The days: April 16, 18, 20 and 22.

Both performers have agreed on the importance of gastronomy in the work, especially in the case of the barber, who, as the baritone recalls, appeared on stage for the first time and announced his design of serving a measured meal to El Pardo. “Tasting this menu means completely submerging yourself in the history of El barberillo de Lavapiés,” says Borja Quiza.

'Maridatges' include the commitment of the Arts to offer new experiences in the spirit of lyric to bring together both artistic activities and building materials to our audiences and audiences.

Menu in three acts

Minister dedicates the first act to the change of habits that is produced in the 18th century, when the privileged classes begin to acquire costumes borrowed from the popular classes, among which there is the fashion of acquiring dishes proper to the menjars houses. Finally, the boss suggests a brioix of beef mince, a popular recipe for the poor neighborhoods that will end up conquering the palate of the nobility.

For the second part, the director of Contrapunto makes reference to one of the food bases of the moment, the farines, mainly of segol, which are used both in the masses to be made for and in the preparation of the traditional 'migas'.

Our vegetables and vegetables complete the seasonal food sale, which Pablo Ministerio honors with some 'crumbs' of segol with or scalded and acorn-fed Iberian pork; This last one, with an implicit reference to the 'Jota de los Estudiantes', which, like in the heart, "A la jota, jota, they have a drink, which with the acorn they are going to burst."

With the final act of this culinary journey, the menu concludes with the mateix plate with which Carles III was accustomed to faithfully culminate the various foods: the llesques in ou or 'torrijas'. Llesca in our country is the proposal of the head of Valencia to finalize the gastronomic trip to Madrid of 'El barberillo de Lavapiés'.