While some museums are closed due to the Covid-19 pandemic, Apollo’s usual weekly pick of exhibitions will include shows at institutions that are currently open as well as digital projects providing virtual access to art and culture.
The Uffizi in Florence is setting out to spice up our Sunday dinners with a masterpiece masterclass. Each week, in a series of episodes available to watch on the museum’s Facebook page, a celebrated Tuscan chef will present a new recipe inspired by paintings from the museum’s collection. Last week’s pilot saw TV chef Fabio Picchi offer a recipe for a light lemon mayonnaise – made with water from the Sanctuary of La Verna – to accompany the rich sea bass, sole and shellfish on display in Giacomo Ceruti’s Boy with a Basket of Fish and Lobsters (though as Picchi points out, bringing his culinary eye to bear on art history, the crustaceans depicted by Ceruti are in fact spider crabs). This weekend’s episode (airing Sunday 24 January) ought to set the mouths of meat-lovers watering, as the butcher and restaurateur Dario Cecchini raids Jacopo Chimenti’s Pantry with Cask, Game, Meat and Poultry. Visit the Uffizi Facebook page to cook up your own chef d’oeuvre.
Preview below | View Apollo’s Art Diary here