FERNANDA ANDREA CABELLO
Nome e Cognome: Fernanda Andrea Cabello
Provenienza: Roma, Italy
Partecipazione Matres
Titolo dell’opera: Earth – Terra, 2017
Dimensioni dell’opera: 80 x 120 ø cm
Tecnica e/o descrizione dell’opera: Suspended installation on an iron structure and illuminated by Leds. Refractory ceramic plates made with
Raku Obvara technique.
Raku Obvara technique.
A deep passion for clay leads me to reflect on the primordial essence of this material. The philosophy is to work with the most precious asset we have, respecting its properties, characteristics, and needs. From the earth to clay to illuminate beyond!
Partecipazione Artè
Titolo dell’opera: Teiera Chawan
Dimensioni dell’opera: 15 x 16 cm
Tecnica e/o descrizione dell’opera: 1250 ° high temperature stoneware decorated with cobalt blue ash-based glaze 9 cone.
A deep passion for clay leads me to reflect on the primordial essence of this material. The philosophy is to work with the most precious asset we have, respecting its properties, characteristics, and needs. From the earth to clay to illuminate beyond!
Descrizione Personale:
Fernanda Andrea Cabello, in art FanY, was born in Buenos Aires, graduated from the Liceo Artistico (’88), specialized in design and advertising graphics (University of Moròn, Buenos Aires), has long been developing specific techniques of painting, sculpture and ceramics; she has exhibited in Venezuela, New York, Barcelona, Valencia, Kuzuoka, Paris, Sweden, Croatia and in various Italian cities; she has won several international awards. Currently, she experiments and shares the different variables of the Raku techniques but in particular the Obvara raku or bio-raku using water and flour without smoke.
Fernanda Andrea Cabello, in arte FanY, nata a Buenos Aires, diplomata al Liceo Artistico (’88), specializzata in design e grafica pubblicitaria (Università di Moròn, Buenos Aires), sviluppa da tempo tecniche specifiche di pittura, scultura e ceramica; ha esposto in Venezuela, New York, Barcellona, Valencia, Kuzuoka, Parigi, Svezia, Croazia e in diverse città d’Italia; ha vinto diversi premi a livello internazionale. Attualmente sperimenta e condivide le diverse variabili delle tecniche Raku ma in particolar modo il raku Obvara o bio-raku con acqua e farina senza fumo.