Bread statues and sculptures on display at Antica Tenuta Scarpa

Straight from women and men created with a food “material” for everyday use: the Bread. The artist’s original sculptures Matteo Lucca will be exhibited from May 21 to June 12 in the country Barbera, atAncient Scarpa Estate in Nice Monferratowhere art and wine since last year have come together to give life to a cultural journey in contemporary art.

«Brotraum», the bread room, is the third agreement with art proposed by the vineyard in Nice after the exhibitions «Calici e Tessuti» and «Convivium». The inauguration is on Saturday 21 May at 6.30 pm with a tasting of Scarpa wines.

The set-up with the bread bodies sculpted by Lucca wants to revive the concept of the Wunderkammer, the rooms in the wonders of the Renaissance, the studios where expertise was stored and precious objects to show to curious guests. It is precisely in common with these delicate objects that the bread bodies on display remind us of the fragility of a material that is so simple, but so important and indispensable, which has always been synonymous with nourishment for the peoples of the world.

A loaf of bread will also be exhibited at Palazzo Crova, with permission from the municipality of Nice Monferrato:“A beautiful synergy between wine, art and territory – says Davide Champion, new CEO of the winery – that this year we will continue to support young new artists. The exhibitions are an extra opportunity for the many visitors and tourists who in recent months have been touring our hills and looking for a combination of culture and food and wine. “

“Art is a wealth that also attracts different target groups, and as an administration we are happy that the need is felt – adds the cultural councilor of the municipality of Nizza Monferrato Ausilia Quaglia – The widespread cultural offer in the area makes our beautiful city more attractive, and we thank Scarpa Winery for the completed cultural journey. “

“The bread – explains artist Matteo Lucca – it is full of symbols and meanings that touch human life in
its history, in folk traditions, in folk culture, up to the religious and spiritual traditions.
So for me, using bread is a way of describing man in his various aspects, as a body and as
existential journey “.

“Hos Scarpa Cantina – comments curator Matteo Chincarini – I wanted to bring an artist into dialogue with
the product made in these rooms and what better material than bread can dialogue with the wine. ONE
combination in secular terms that describe an inseparable association that has always been present in cultural history
of man. Matteo Lucca interprets this material with delicacy and respects its history and gives it
new life”. The exhibition remains open to the public until June 12. The visit is included in the tasting. You can book on the website More info: 0141721331


Matteo Lucca was born in Forlì and educated at the Bologna Academy. His research appears in the first works focusing on the human body and face, which pass through various materials such as lead, copper and substances and only finally arrive at bread. They are dry bodies, without water, fragile and volatile like bread. Smells like bread. Bodies forged and cast by the element of fire that characterize them signified by its strong presence, as if to confirm man’s fragility towards nature. Thus Lucca’s works were born. From the ground. From fire. From wheat. Lucca’s works immediately strike and make us reflect in the historical reality of our species. Bread is the food of brotherhood and division par excellence, and at the same time an inevitable symbol of rebellion in difficult and revolutionary moments. Bread and art are therefore united here by the desire to be nourishment for the other, the artist thus externalizes the desire to offer himself. The artist has exhibited in Naples, Berlin, Perugia, Düsseldorf, Bologna and in various collective exhibitions.

Founded in 1854 in Nizza Monferrato, in the Asti area, by the Venetian Antonio Scarpa, the historic Scarpa winery has always placed the production and vinification of the noblest grapes in the Monferrato and Langa areas at the center of its business: especially Barbera and Nebbiolo for Barolo and Barbaresco. Traditionally, great emphasis is placed on wines from local grapes such as freisa, ruché, brachetto, dolcetto.

A company that today continues along the path marked by Mario Pesce, a Nicene oenologist who since the 1940s has helped make Scarpa what it is today, the creator of one of the reference brands in the Barbera world, La Bogliona.
Terroir and culture are the combination that governs the activity of the vineyard, with the adoption of sustainability practices in the vineyards and the choice of long storage times in the cellar. In the Scarpa cellars of Nizza Monferrato you can find rare bottles and wines dating back to the 1962 harvest.

A unique experience that also includes three vermouths: historical recipes in white and red with the use of local herbs and the use of Moscato d’Asti docg, and a new product brand new on the market: an extra dry vermouth unfiltered.

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