Dalle ‘Cene in Emmaus’ di Caravaggio alle ‘cose mangiative’ di Jacopo da Empoli. I nutrimenti del Mediterraneo nelle nature morte in età moderna.

Caravaggio, Guercino, Annibale Carracci and Bernardo Strozzi, Luca Giordano and Neapolitans naturalists, Jacopo da Empoli and Giacomo Ceruti, different painters style and training have played in their works the 'nutrients' as her with "still life" and the interior kitchen, pantries, markets and religious cooks, ortolane, scullery maids, peasants and commoners. These artists have described by images "still life" or "silent nature" by recalling through the shapes and colors, the sensory quality, visual known as“mediterranean diet”, inspired by ancient culinary traditions born around the Romans “Mare Nostrum” and practiced by the countries bordering the Mediterranean basin, especially in Italy. By two of Caravaggio's masterpieces by “Cena in Emmaus” from the National Gallery in London and the Pinacoteca di Brera in Milan, where the painter represents the liturgical banquet with Christ and the two disciples - set up with bread, meat, wine, water, bitter herbsand a-basketoverflowing with juicy fruits and colorful autumn, pomegranate, grapes, figs, apples and wild medlar - to“Mangiafagioli”Annibale Carracci, the popular naturalism poster; from the “Dispensa” by Jacopo da Empoli which looks to the Spanishbodegones to the genoese Bernardo Strozzi’salluring“Cuoca” plucked-ducks. Moreover the classical and evocativeGuercino’s “Ortolana”that counts coins of fruit merchandise and sold vegetables, the waterfalls of “Uve”e “Fichi” by Bartolomeo Bimbi up to Neapolitan naturalists lemons fromthe Amalfi coast and“Mangiatore di pasta”, attributed to Luca Giordano with the food symbol of the entire Mediterranean nutritional civilization passing fromthe metaphysical formations of food and furnishings by Giacomo Ceruti and Carlo Magini that herald the modern "nature silent" Morandi.From south to north the intent of the painters of the past centuries has beento amaze, to seduce the viewer transforming lifeless substances in living materials, foods in the living and inanimate real nutrients.