Now is a good time for finding out more about something that has been around since the time of the Egyptians. Where to start because the beginning could be theoretically older still . I’d like to give you an idea of the qualities of buon fresco that make it so special . When you wantContinue reading “Buon Fresco and the quality of light.”
Author Archives: Anita Foard
La Giornata
The intonaco now dry completely the last details added in a secco made with egg tempera light as a damsel fly