+39 049 9336455
Are you a distributor?

Interview with the artist Saul Costa

Ritual food
Terracotta bowl,
essential shape that contains
nourishment,
it represents the return to the
earth,
as primordial source of
life.

Interview with the artist Saul Costa

 

Brief biography.

Saul Costa was born in Vicenza in 1974, he graduated in Graphic design and Photography. He extended and completed his training in the Painting section of Accademia di Belle Arti di Venezia (Academy of Fine Arts in Venice). Other than the artistic experience, he has also been teaching drawing and art history for the last thirteen years. Since 1997, has has participated in thirty exhibits, of which twenty-two were public, and eight were private, other than various national competitions.

 

F.F. How did the idea of an era of customary food originate?

S.C. Food has always been sharing and it is an essential element that nourishes and that comes from the ground, just like the terracotta bowl. The common ritual of consumption marks the entrance into a network of community relations. Food, cooking tools like ovens or bowls, are nothing more than objects that symbolically mediate the value of bonds, the expression of the relationships of the people involved, and this function is so strong that it characterizes the type of social network they are put in.

 

F.F. How important is it to understand the meaning of the artwork and not only like it for its appearance?

S.C. The emotional impact an artwork has on you is undoubtedly important. The beauty, the pleasure that comes out of it, satisfies us. Stopping at the appearance though is not enough. By having the curiosity to explore and understand the artwork, you can acquire a cultural enrichment from it. I see artists as clairvoyants who go beyond the feelings and appearances that society normally perceives, and they express what they perceive through their own work. They have a sort of responsibility toward the society they address their work to and it often happens that it is re-evaluated later in time.

 

F.F. Where does your art come from and what inspires you?

S.C. My relationship with art has no beginning in the sense that I’ve always lived inside a space, a place imbued with art. The craft shop of my father has had many relationships with artists more or less known and because of this it had become an active and cohesive place of exchange of ideas and experiences. Furthermore, I’ve been educated by art through the continuous and constant contact with artists, exhibits, workshops, exhibition spaces. The underlying theme of my research is the spirituality and sacredness of the bond that unites man with God. It is not a new theme; it has been there ever since humankind tried to understand the meaning of its existence. The way I investigate this subject matter consists of several facets, including the one concerning the relationship with food in a common ritual of consumption.

 

F.F. What was your training?

S.C. As already mentioned, I was born in a context naturally favourable to the in-depth analysis of art, so, once I reached the age of reason, it was only obvious to choose a journey related to the study of art. That’s how I first obtained a diploma in Graphic design and Photography, and then I studied at the Painting section of the Accademia delle Belle Arti di Venezia, where I could come in contact with masters like Luigi Viola, Giovanni Quaresimin, Marco Nereo Rotelli. The study, however, doesn’t end with school. It is passion that drives most of the analysis of the themes addressed. All the trips taken then, particularly in Mediterranean lands, form true “notes” comparable to a “moleskine”, the legendary notebooks in which “culture, imagination, memory, journey and personal identity” materialize and to which I entrust my most instinctive and private thoughts.

Intervista all’artista Saul Costa
CONTEMPORARY SPACE
HostMilano 2021

HostMilano 2021 is confirmed!

We will be proudly there! And you?All the news in the oncoming months! For more info on the Exhibition please visit the official website https://host.fieramilano.it/

Continue
Yesovens a HostMilano 2015

Host 2015, Yesovens thanks you!

Yesovens attended HOST – International Hospitality Exhibition in Milan, from 23rd to 27th October 2015. Yesovens chose the trade fair in Milan to officially introduce itself to a big audience with a new range of products coming from years of research and studies of the

Continue

Interfood 2015

Yesovens took part to Interfood – International Food Expo 2015, from 11th to 15th November. Food Expo is the most important trade event in Jakarta-Indonesia where you can find the best brands of food, beverage and all catering applications existing all over the world. Interfood

Continue
Intervista all’artista Saul Costa

Interview with the artist Saul Costa

Ritual foodTerracotta bowl,essential shape that containsnourishment,it represents the return to theearth,as primordial source oflife. Interview with the artist Saul Costa   Brief biography. Saul Costa was born in Vicenza in 1974, he graduated in Graphic design and Photography. He extended and completed his training in

Continue
Appuntamenti Yesovens 2016

Yesovens invites you to 2016’s fair

Yesovens and its contemporary art keep on growing. During 2016 we will present our professional ovens to the most important exhibitions all around the world. Come to see our ovens designed and built to perfection with the distinctive Italian design. We wait for you !

Continue
Yesovens a Hotelex 2016 Shanghai

HOTELEX – Shanghai, 29 March – 01 April

Yesovens invites you to Hotelex 2016, the world-wide professional trade show in the hospitality and catering industry over 24 years. Come to see our products at Hotelex! We wait for you. HOTELEX Shanghai, 29 March – 01 April www.hotelex.cn Booth 7A16 Hall E7 @Betaly booth

Continue
Forni Yesovens a Ibatech Istanbul 2016

IBATECH – Istanbul, 14-17 April 2016

Opening its doors once again for theworld`s leading brands to show their latest products, IBATECH Istanbul will represent the present and the future of the sector. We will be attending the Ibatech FUARI Show next week ! Come and visit us at Emre booth 416-418

Continue
Intervista Alessandro Vetuschi

Art and cooking: interview with Alessandro Vetuschi

If cooking is art, the work tools are crucial Interview with Alessandro Vetuschi of Yesovens Interview with Alessandro Vetuschi, General Manager of Yesovens. The importance of the oven in professional kitchens, the market trends and future developments of an avant-garde product line.     What

Continue
Forni Yesovens a Food & Drinks 2016

Food & Drinks 2016, May 25-29

Yesovens invites you to Food and Drinks Moldova 2016, the most important event of the food industry of Moldova, bringing together the representatives of the foodstuffs market, the biggest suppliers of equipment and retailers. We wait for you. Stand RODALS. Visit website

Continue
Intervista Maria Pia Settin

Yesovens interview Maria Pia Settin. #YesArtists

Interviewed by Federico Frasson F.F. Let’s start with the million-dollar question: what does art mean to you? M.P.S. Art is life for me, it is not just an activity, it’s listening to your inner self, questioning the sense of our journey, an instrument of communication.

Continue
Forni Yesovens a FOR GASTRO&HOTEL 2016

YESOVENS, first time to FOR GASTRO&HOTEL

For the first time, YESOVENS will participate to the FOR GASTRO&HOTEL fair. This two-day event will bring to the contracting fair thousands of new clients and customers from HORECA sector and customers from retail network of food and beverage that will attend the FOR GASTRO

Continue
Yesovens a Equiphotel 2016

YESOVENS to EquipHotel – 06-10 november 2016

Next november, Yesovens will participate to EquipHotel 2016. For more than 50 years EquipHotel has been the place for international hospitality and catering professionals to decode trends, discover innovations and build their networks, to find new solutions and growth drivers in the hospitality and catering

Continue
éclair a regola d'arte

ÉCLAIRS get into the MOOD

Today our chefs from Yesovens would like to propose an extraordinary French recipe: delicious éclairs baked in our MOOD oven. The origins The origins of confectionery made with choux pastry date back a long time, as far back as the golden age of the Renaissance

Continue
Yesovens: un flan a regola d'arte

A FLAN with a great EGO

Potato and speck flan on a yoghurt sauce A modern masterpiece, inspired by classic cuisine and reinterpreted in a delicious new form The word flan comes from the antique French term flaon, which in turn derives from the Latin flado, meaning cream. Each country has

Continue
Forni Yesovens al Sigep 2017

Meet Yesovens at SIGEP Rimini 21-25 January 2017

Yesovens will meet you at SIGEP, leader trade fair for professionals of ice-cream, pastry, baking and coffee Reaching its 38th year, SIGEP is the undisputed international leader trade fair for professional operators all over the world in the artisan gelato, pastry and baking sectors, together

Continue
Yesovens con Silvia Federica Boldetti

Pastry Queen 2016 will work with YESOVENS during SIGEP

A special guest will wait for you at YESOVENS stand during next SIGEP: the international pastry queen will be the Chef of our stand from 23 to 25/01. The twenty-seven Silvia Federica Boldetti, born in Turin living in Bologna, has been crowned “Pastry Queen 2016”,

Continue
Yesovens al Sigep 2017

What’s new at SIGEP: meet Bakery line by Yesovens

Next week we will meet at SIGEP, to show you the Yesovens contemporary art of cooking. These days, we will present the new Bakery line: professional ovens for bakery and pastry with the three new models: STAR, TAOS AND KARMA. Special guest: Silvia Federica Boldetti,

Continue
Successo di Yesovens al Sigep 2017

Sigep 2017, Yesovens thanks you!

SIGEP international trade fair ended recently. YESOVENS stand has been a meeting place for hundreds of guests every day. Thanks to all of you for visiting us: it has been a pleasure to have the possibility to introduce you our full range of professional ovens!

Continue
Forni Yesovens a Gulfhost Dubai 2017

Gulfhost Dubai is approching and we are waiting for you!

See you soon at SAEED HALL STAND S2-C5318 – 20 September 2017 Have you already planned your visit to the exhibition? Come and see us to find out what’s new! If you want to already fix your meeting, please contact send an email at info@yesovens.com or contact us at mob. ph.

Continue
Forno professionale Ego Special

All ready for the festive season with the new Ego

It’s during overcharged moments that we can see the strength of those who work with us. Ego Special is Yesovens latest product we successfully presented at Host Milan exhibition and it will be the main attraction in Sigep 2018: 16 and 20 trays combi-ovens which

Continue
Yesovens al Sajam Turizma Fair

Yesovens at Sajam Turizma Fair

Belgrade, February 22-25 On February 22-25 is taking place the Belgrade Tourism Fair Sajam Turizma, the most important meeting point for business in South Eastern Europe for the Tourism Industry. Since 2005 both the Catering Equipment Fair HORECA and the BEO Wine Fair have been

Continue
Forno Star per la Focaccia Genovese

Under the stars of Genoa

STAR vs fügassa, the genovese focaccia A two-centimetres flat bread baked in an oven or in embers: it’s the Genoese fügassa. The origin of the recipe goes back to 16th century: a soft, crunchy and crumbly focaccia – shiny for the use of extra virgin

Continue
Yesovens intervista alla Manager Erica Tono

Yesovens interview: Erica Tono

Export Area Manager – Western Europe, Latin America Introduce yourself: who is ERICA TONO? First of all, I am an optimist and I love waking up every morning with a smile. I am always on the go and searching for new motivation, from sport to

Continue
YesClima: gestione climatica innovativa

YesClima, the climate control

The climate control is engineered to reduce considerably the operating costs and maximise the cooking performances. Furthermore, the SCS technology and the humidity forced extraction from the chamber will ensure a total and precise control of the cooking process, in an initiative and automatic way.

Continue
Forni Yesovens a Hotelex Shanghai 2018

Meet Yesovens in Hotelex

Shanghai – March 26-29, 2018 Yesovens will be in Hotelex with its ovens and its team of business experts at the stands of our partners in China. Hotelex is the most international trade fairs series in China for leading hospitality equipment, supplies and fine food,

Continue
Yesovens partecipa all'Earth Hour

Earth Hour – 24.03.2018

A dark hour for a bright future Earth Hour is the biggest international initiative to make worldwide people aware of the possibility to intervene on the Earth climatic changes and to give us a better future. It is requested to supporters to make a simple

Continue
Intervista a Stefano Volpini

Yesovens interview: Stefano Volpin

Corporate chef Who is Stefano Volpin? Introduce yourself to our readers… I am a sunny-natured and happy person, that always tries to smile also in the most difficult situations. Talking with people has always been my strong point and I am constantly curious about understanding

Continue
Yesovens a FHA 2018 Singapore

FHA 2018, Singapore – April 24-27, 2018

Make the right choice: go East with Yesovens Level 4, Suntec Booth H4S3-01 FHA (Food&HotelAsia) it’s a great biennal tradeshow of food and hospitality industry in Asia and beyond. Through 40 years of evolvement, FHA has grown tremendously, in tandem with Asia’s food and hospitality

Continue
vantaggi Yesovens nel mondo

What will be your next step?

Opportunities do travel fast! In these last weeks we have been crossing the most remote corners of the world to globally show all the YESOVENS product range advantages, proposing solutions designed and conceived for you with heart and mind. For us this means to be

Continue
Yesovens: Blast Chiller per abbattere i cibi

Blast chiller, a reliable and unique co-worker

Nowadays the equipment versatility represents a sought, real and concrete added value. YESOVENS completes its product range with the new Multifunction Blast Chiller. Developed according to your real needs, this solution will allow you to respect the strict HACCP standards on the blast chilling after

Continue
Yesovens intervista a Luca Guastella

Interview with Luca Guastella

Country Sales Manager Italy Introduce yourself: who is LUCA GUASTELLA? I am an ambitious person, loyal and open to dialogue. Pragmatic in what I undertake. The historical slogan taken from the classical culture that I pursue and which I also try to transfer to my

Continue
Forni Yesovens a IBA Monaco 2018

Yesovens waits you in Munich at IBA trade fair

Munich – September 15-20, 2018 Hall A2, Booth 285 IBA, the world’s leading trade fair for bakery, confectionery and snacks industry will open in Munich from september 15 to 20. Yesovens will be there, where the international industry meets again and presents the most important

Continue
Nuovo Direttore Commerciale Yesovens

Yesovens flies towards the future!

As the new Sales Director of YesOvens it is a privilege to extend you my warm greetings! I want to thank you for choosing YesOvens and I trust you have a wonderful experience with us. I am delighted to announce that Summer 2019 is all

Continue
Linea di Forni Ho.Re.Ca

New Horeca Line: more than just a simple product

Increase your opportunities with new equipment features Yesovens is pleased to present to you the new Ho.Re.Ca. range of products The functions introduced are many and focused to increase the flexibility of the offered solutions, maintaining the distinctive constructive solidity of the entire Yesovens product

Continue
WordPress Cookie Plugin by Real Cookie Banner