Latest news with #Latido
Yahoo
08-05-2025
- Entertainment
- Yahoo
Spanish Comedy Icon Fernando Colomo's ‘The Delights of the Garden' Swooped on by Latido Films in the Run-up to Cannes (EXCLUSIVE)
'The Delights of the Garden,' the latest feature of Fernando Colomo whose films have captured memorably the humane contradictions of a Spain adapting to a modern age, has been picked up for worldwide sales by Latido Films, one of Spain's foremost sales agents. Latido, which also picked up Colomo's 2021 comedy 'Polyamory for Dummies, will introduce footage of 'The Delights of a Garden' ('Las delicias del jardín') to buyers at next week's Cannes Film Festival Marché du Film. More from Variety How Trump's Tariffs Could Derail the Cannes Film Festival Dogwoof Boards A24 and Sandbox-Produced Double Sundance Award Winner 'André Is an Idiot' (EXCLUSIVE) Fatih Akin's 'Amrum' Debuts Teaser Ahead of World Premiere in Cannes (EXCLUSIVE) As in many of Colomo's films, from his milestone debut 'Paper Tigers' (1977), a bitter-sweet comedy of manners set in the run-up to the Spain's 1977 general election, its first in 40 years, 'Delights' captures the protagonist in crisis, adapting with difficulty to a new context. Here it is not Spain's sudden modernity ('Paper Tigers') nor an bewildering New York ('Skyline,' 1984), nor new sexual modes ('Polyamory for Dummies') nor an ancient Andalusian village ('South from Granada,' 2003) but rather the onset of old age, fading professional fame and return of a prodigal son which allows the director to explore another leitmotif: the culture clash. In it, Fermín García Lopez, a well regarded abstract artist attends the announcement of a million-dollar competition to create a reinterpretation of Hieronymus Bosch's masterpiece 'The Garden of Earthly Delights.' Fermín initially backs off. Bosch 'was like a messenger of time, from the court of Philip II to the present day,' the competition presenter says in an early scene of the film. Fermin, however, feels behind the times, an abstract expressionist, while younger artists paint elevator shafts or design a AI dog which reviews art works. Also, Fermín's painting hand has begin to suffer a tremor. When, however, his bank account is embargoed and his son, a figurative painter, returns from India, he begins to reconsider the competition as he refashions his relationship with his son. Colomo's twenty-fourth feature, 'The Garden of Earthly Delights' is co-written with son Pablo Colomo. The two also star in the film in what Colomo calls 'a kind of auto-fiction.' Feeling out of touch, and out of sorts, Colomo's protagonist give full reign to his hallmark in humor: character-driven bathos. 'Of my 23 features, my favourites are 'Skyline,' shot in New York in 1983, and 'Isla Bonita,' which I filmed over 2013-14 in Menorca. In the first, Antonio Resines was my alter ego. In the second, I played the protagonist. Taking the risk, which cost me some arm-twisting, I discovered I could direct the film from the inside, and a new world opened up to me,' said Colomo. 'I've written the screenplay with Pablo and what I'm interested in showing is our different worlds: Different takes on politics, feminism, love and relationships and the difficult world of art and its speculative market.' Starring Carmen Machi ('Piggy,' 'La Mesías,' 'Celeste'), 'The Delights of the Garden' is produced by Comba Films and Telespan, backed by Prime Video in Spain. Beatriz de la Gándara, who has produced Colomo films from 1994's 'Alegre ma non troppo,' an early film starring Penélope Cruz, once more serves as producer, alongside José Luis Povedano and Colomo. 'We had been following this project from the very beginning, but when we finally had the chance to see it on a big screen we just could not stop laughing, we were totally captured by this characters and their troubles,' said Latido Films head Antonio Saura. 'Colomo has directed what for me is his best film in years – and I like his movies a lot – he is brilliant as an actor, the story is so intelligent and witty it is hard not to want to know more and more, and the actors are just amazing!… Charming, light, funny, pure entertainment. It was an immediate 'we need this film' reaction. It is a privilege to work with Fernando Colomo, Beatriz de la Gándara, and the team they have assembled, old friends of mine but very young creators at heart,' he added. Best of Variety New Movies Out Now in Theaters: What to See This Week Emmy Predictions: Talk/Scripted Variety Series - The Variety Categories Are Still a Mess; Netflix, Dropout, and 'Hot Ones' Stir Up Buzz Oscars Predictions 2026: 'Sinners' Becomes Early Contender Ahead of Cannes Film Festival
CNA
28-04-2025
- Entertainment
- CNA
Michelin-starred Araya, Colombian restaurant Latido now selling their popular South American breads
'All sorrows are less with bread', wrote Miguel de Cervantes, the Spanish author of Don Quixote. Fellow lovers of loaves have cause for rejoicing as two of Singapore's South American restaurants have made their popular breads available for purchase. Bakes by talented pastry chef Fernanda Guerrero of Michelin-starred Chilean restaurant Araya are now ready for retail, while Colombian chef Fernando Arevalo of Latido has opened a standalone stall offering bread and more: Boronas at Asia Square. They aren't the first restaurants to do so – Burnt Ends, with its bakery off its Dempsey Hill restaurant, naturally comes to mind – and won't be the last, either, with chef Daniele Sperindio of now-closed Michelin-starred Art planning an upcoming Italian bakery offering bread and pastries. The motivation in all cases comes from rave reviews of these restaurants' bread courses. 'Guests kept asking if they could bring the breads home, and that meant a lot to me,' Guerrero said. 'Bread is such a personal thing in Chile. We eat it every day. It is also something we share as a gesture of care. At Araya, we put the same level of attention into it as we do the rest of the menu, and over time, it became something people remembered long after the meal." She added: "Making it available for takeaway just felt like a natural next step – an extension of that experience. There is something really special about having it the next morning and remembering your night with us. I love the idea that our breads can create that kind of memory.' Three types of artisanal bread (all S$3.67 each) rooted in Chilean culture are available for ordering and self-pickup through Araya's web shop. The chapalele is a potato sourdough roll inspired by the Mapuche culture of southern Chile. 'The original is usually steamed and is quite dense. At Araya, we ferment the dough over 38 hours with sourdough culture and fold in mashed South American potatoes,' Guerrero explained. 'It is earthy, tangy, and textured.' Then there is the marraqueta, 'a symbol of national identity', she said. With a crispy crust and a fluffy interior, it's 'known as 'the people's bread'. It is as important to us as the baguette is to the French. It has no fat and is a lean, plain bread. It is an integral part of life, and you find it at every table, from the most humble homes to corner bakeries'. Lastly, the Bocado de Dama, meaning 'lady's bite', is a type of layered bread from colonial times. 'We flavour ours with nori, which is not traditional, but gives it an umami note which I love. We also use the beef fat from our picana to make the bread, which gives it a really nice savoury richness.' Bread 'is seen as a small but delicious pleasure, and when people find out everything is made fresh in-house, and grounded in our traditions, they are often surprised,' said the pastry chef who co-helms the restaurant with husband Francisco Araya. 'Many households in Chile still make their own bread, using techniques passed down through generations – kneading by hand, shaping the dough, and baking in wood-fired ovens. The traditional methods and care give the bread its unique texture and taste.' Over at Boronas, the star item is the Pan de la Casa (S$8) or 'homemade bread' in Spanish, paired with smoked butter. Arevalo began serving this rye bread with fermented mushroom and maple glaze, bacon fat and a sprinkle of thyme and salt at his previous restaurant, Preludio, and, during the pandemic, received many orders for it. Since then, 'I thought opening a place for the bread would be a good idea,' he said. Sharing diners' enthusiastic feedback about the bread, he said, 'I love how everyone finds something familiar in it. Some Asian people think it has oyster sauce; Australians tell me it must be Vegemite; Colombians also compare it with treats we have there. I love how it is new yet familiar'. Diners at Arevalo's current restaurant, Latido at Tras Street, still get to enjoy it, but now, so does the CBD crowd. At Boronas, which opened last month at Asia Square's food court, 150 to 200 of these are sold every day. But, that's not all, as Boronas also offers quick breakfast and lunch items such as a meaty Colombian-style sandwich option, as well as Colombian coffee. An unexpectedly popular menu item has been a house-made beverage: The Chispa (S$6), a palm sugar lemonade with coconut foam inspired by a traditional Colombian drink called agua de panela. Also gaining popularity is the 'La mananera' (S$10), a sweet corn arepa with egg and avocado, he shared. It's doing so well that the menu is expanding. 'We initially started mainly focused on the bread, but now, we are about to launch a full range of arepa rellena or stuffed arepas, starting in the second week of May,' Arevalo revealed. The arepas – a flatbread made of ground corn dough – will be available with five different types of fillings including beef short rib with melted cheese and chimichurri, pulled pork with pickled onion, chicken with chillies and guacamole and Colombian scrambled eggs. 'My mum eats arepa with chorizo for almost every single dinner back at home, so, why not bring some here?' said Arevalo, who hopes to open Boronas in more locations in Singapore. View this post on Instagram A post shared by Boronas (@ Meanwhile, Araya is also set to expand its retail options. Currently, in addition to the bread, you can also purchase Guerrero's 13-piece artisanal chocolate box, inspired by the chocolate trolley rolled out at the end of each meal at Araya designed to 'feel fun and varied', she shared. The handmade chocolates 'use single-origin cacao from South America's top regions, including Amazonia, Peru, Brazil and Venezuela, and are inspired by the flavours we grew up with, like cocadas, made with digestive biscuits; coconut and dulce de leche; dark chocolate with merken (a smoked chilli pepper powder) and walnut cookie; banana toffee; or raspberry in white chocolate.' Soon, 'we will be introducing our merken butter and empanadas for takeaway.' She added: 'We are taking it one step at a time, but I would love to eventually introduce more. We are still fine-tuning how best to package, making sure everything travels well and keeps the quality we care about.' In an ideal world, one of the things she and her husband would like to offer is sandwiches. 'Chilean sandwiches are delicious and full of character and I would love to share something like that with our guests one day. Right now, it is not part of the offering, but who knows? Maybe in the near future we will have a version of our favourite sandwich, done the Araya way.'
