The Montera is the element with which the bullfighters cover their heads during the first two thirds of the bullfight. just before taking the cape and starting the fight, the bullfighter gives the Montera to the person to whom he wants to offer the bull’s death. If he offers it to the public he will throw the Montera to the arena, usually backwards, and if there is no offering he will be picked up by one of his assistants.
The main objective of the Stage of “Banderillas” is to prepare the bull for the next stage: The Stage of Muleta (Suerte de Muleta).The Stage of Varas is the phase in which the bull is lanced by the Picador in order to weaken it and prepare it for the Stage of Muleta (Suerte de Muleta). After being lanced the bull has lost its initial impetuosity , lowering its head and charging only just when it is provoked by the Matador. And now its aggressiveness must be a little bit awakened in order to equilibrate its strenght and be prepared to the stage of Muleta. The bull feels a sharp pain when the “Banderillas” have pierced its back and it Seems to regain his strength and fierceness
Bull meat is a little known spanish product. However, it can be cooked in many ways.the characteristic breeding of these animals is based on pastures and natural raw materials, iwithout the search of a fast fattening, and with a total respect towards the environment and towards the animal itself
The bull meat contains magnesium, phosphorus, zinc, potassium and selenium. the nutritional value of this meat resides in its content of proteins of high biological value. It is low in fat and, in addition, «it is a meat rich in omega 3.
Las ventas Bullfighting Ring was built to replace the bullfighting ring located off the Aragon highway. The newer arena was built to be larger, given that the seating capacity of the previous one was insuf cient because of the demographic growth that Madrid experienced during the rst-half of the twentieth century.
The new bullfighting ring was inaugurated on October 12, 1934. It remained open without interruption until 1936, the year in which the Spanish Civil war began. The construction was directed by the architect Jose Espeliu, who died without seeing his work completed. The ring is partially designed,
using a Mozarabic style. The walls are inlaid with ceramic depictions of the shields of all the Spanish provinces, as well as their purely ornamental motifs. The arena is 60 meters in diameter. The bullring has a seating capacity of 23,000 spectators. At present, 80% of the seats belong to season ticket holders. The bull ghting ring also has a Horse Arena, a Towing Arena an in rmary (which can be reached directly from the bullring), a chapel and a bull ghting museum, that are open to the public. Currently, the owner of the bull ghting ring is the regional community government of Madrid, but various private companies manage it.
All the seats are numbered and at the same time grouped in the following three main areas: Shade Sun and Shade Sun .Each of these areas is divided into several sections or Tendidos. The Shade is divided into ve Tendidos: 9,10,1,2 and Preferente .The Sun and Shade is divided into Two Tendidos: 8 and 3 and the Sun is divided into four Tendidos: 7,6,5 and 4.
Each Tendido is divided into seating categories: vip category: the three rst rows are: barrera (barrier), contrabarrera (front row) and delantera baja (second row) 1 Category: row 1 to 14 2 Category: rows 15 to 27 3 Category: gradas 4 Category: andanadas
tail of bull: delicious traditional dish of the Spanish gastronomy Ingredients: bull's tail in pieces, flour, olive oil, garlic, onion, carrot, tomato sauce, water, salt cola de toro: delicioso plato tradiconal de la gastronomia española Ingredientes: cola de toro en trozos, harina, Aceite de oliva, ajo, cebolla, zanahoria, salsa de tomate, agua, sal
The yearling calf , “becerro” (a one or two-year old bull) is born, after nine months of gestation within a group called “Punta”. During the rst nine months of life, it is fed with breast milk and it stays along side of the other young, its mother and the stud bull. Nine months later, the males separate from the females into different groups. When the animal turns two, it is no longer a yearling calf, but rather a “Novillo”. The “Novillo”, under the
age of three is called “Eral” and the one who has already turned three is called “Utrero”. Only when the animal has turned four can it be called bull,“Toro”.
The “Erales” (two or three-year old males) undergo different trials in order to select the best bulls capable of producing off-spring that are“toros bravos”, ghting bulls. The “Tienta” is the test that the stockbreeder conducts in order to check the ghting spirit of the males and females. The behavior of the rst offspring in the bullring will be the de nitive test to determine if the stud bull becomes part of the stockbreeder’s team or if it must be sacri ced.
The main objective of the Stage of “Banderillas” is to revive the bull without reducing its strength in order to prepare it for the next stage: The Stage of Muleta (Suerte de Muleta).
Three bull ghters’ assistants or sometimes the bull ghter him or herself jab the bull’s back with three pairs of “Banderillas”. The bull feels a sharp pain when the “Banderillas” have pierced its back.
The Suerte de muleta is fundamental to determine the triumph or failure of the bull ghter. It is in this phase that the bull ghter, facing the bull alone, must demonstrate his close and personal idea of
what it means to be a bull ghter. At the sound of the bugles and the drums, the bull ghter receives the red cape and the sword from the swordsman’s assistant.
If it is the bull ghter’s rst bull, he addresses the presidency to request the appropriate permission and after paying homage, or perhaps not, to the death of the animal, he goes to the bull.
The bull will be taken by the matador’s support team to the place selected by the bull ghter. From there, if the animal responds, he takes the bull into the middle of the ring, where a sense of solitude is even more pronounced.
“La Faena” is a collection of a series of connected steps the bull ghter makes, remaining still while the bull circles him. The bull ghter ́s intent, through the power of his cape and not because of the bull ́s natural erceness, is to make the animal charge. The most valued elements in this stage are the excitement of the bull ghter ́s execution of steps, together with the courage the bull displays to oppose dif culties. This ends with the “Suerte suprema”, and is followed with the killing
of the bull.
Bullfighting Step By step
Bullfighting with the CAPE “Suerte de Capa o Capote”
As bullring’s staff show a banner with the name and weight of the rst bull on it, one of the “Alguacilillos” gives the key to the bullpens to the “Chulo de Toriles” (the person in charge of opening the door from which the bull comes out into the ring). Once the “Areneros” have cleaned the ring and everything is in order, the president taking out the white kerchief, orders the rst bull to be released.
After a short sound of the bugles, the door of the bullpen is opened and the bull goes out into the arena.
The members of the matador’s team and the matador face the bull with the cape. In the first two stages of the bull ght, the cape is used to “situar en suerte”, in other words, to take the bull to an ideal spot to be jabbed by the Picador and to be stabbed in the neck with the “Banderillas”. But the bull ghter also uses the cape artistically. There is a wide range of ways of using the cape
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