The Blue Drop Cafè – Salami or Raw ham

The Blue Drop Cafè:

Today on the Menu: Salami or Raw Ham?

I think trying to diet is pretty tough these days. As far as possible, meeting your loved ones around a beautifully laid table remains one of the most joyful pleasures you can have.
But as nutritionists say, even if for 10 days you leave what are the rails of normal nutrition, nothing happens that cannot be recovered.

For this reason today we are talking about very appetizing things that are usually found on everyone’s tables, especially on holidays.
What do you prefer, in general? Salami or raw ham?

Salami is definitely a valuable product, which has accompanied meals since the 12th century. With the name, a vast typology of food is very generalized, so it can almost be said that today’s The Blue Drop deals with “sausages”.

In Ceruti‘s work, Still Life very naturally presents a sandwich, a handful of walnuts and of course a nice piece of salami. The intent of the still life is anything but courtly, but very realistic and above all “tantalizing”. As in the appointment of “Artichokes against Asparagus” the whole composition suggests the dish broken down as it should then be combined to be eaten.

Or, we have a lighter choice. In the vast (and greedy) world of sausages, there is the possibility of eating a good raw ham.

Although it is curious to see such a little “courtly” subject in Gauguin’s works, even he dedicated a work to raw ham.

Also painting it in all its red splendor, fresh and with figs next to it, according to a rather Mediterranean habit.

But above all, the content of the still life carries with it an intention to search for putting the most varied forms in communion: from the oval of the tray to the irregular shape of the ham, to the verticality of the lines behind the food.

Undoubtedly a cheerful work, very colorful and full of delight for the eyes but also for the implications of taste that can lead us to imagine taking a piece of that excellent sausage.

So: Salami or Raw Ham?

The Blue Drop Cafè

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This post is also available in: Italian