Desfiles

— Claudio Stocovaz,
Mayor of Grožnjan

The story of Ex Tempore of Grožnjan in two parts, one generic and one (very) specific.

The twentieth Ex Tempore event in Grožnjan will be held this year. Besides being an exceptional excursion of the pictorial spirit of the Istrian landscape (of Grožnjan in particular), and organised by the Italian National Community (INC) in collaboration with the Università Popolare di Trieste and the Municipality of Grožnjan, this is also a culmination of the artistic activities that take place in the pleasant Istrian town in late spring, summer and early autumn.

Its growth has been remarkable, both in the number of artists participating and in the activities taking place at the event, such as the exhibition of mushrooms and white truffles or the red wine tasting. This variety makes Grožnjan’s Ex Tempore a true festival of Istrian colours and tastes, celebrating its territory and its traditions. It is also an opportunity to promote young artists of the INC exhibiting and competing alongside established ones, bringing life and continuity to the artistic creation of the community. Even though it is an international event, national artists leave a decisive mark, therefore it must be maintained and supported in the future. I don’t remember exactly which Grožnjan Ex Tempore it was – maybe four or five years ago – but the town was just like an open-air art gallery, par excellence. Many of the works of art on display sparked my interest in getting to understand painting, but what captivated me was the originality of art pieces made of materials that can be used in contemporary art in various ways. I don’t even remember the name of the artist, but one art piece that remained in my memory showed a jute sack and a bottle of olive oil on it, and it had a very simple title: Oil On Canvas. I suppose that the artist was not there for stamping; however, his piece, as well as many other similar ones, could open the door to a new category in the future to award products such as wine, olive oil and Istrian cured ham. I give the floor to the critics.