Tempera Grassa
 

I'm searching for Pietro Annigoni's exact recipe for 'Tempera Grassa', and would really appreciate any information or leads.

Thanks!
Gwenneth

Gwenneth

My recollection is that Annigoni's ingredients were: eggs; linseed oil; water; and white wine. I will try to find more specifically what the proportions of each are for you and get back to you with it. The resulting medium, or vehicle, if you wish, ended up being quite mayonaise-like. It kept for a few days, too. (Of course, there would also be pigment in there).

Juan

:thumbsup: Juan,

Terrific! I've been experimenting with just those ingredients, but so far, and without the precise measures, it's proved to be very unmanageable...
I'd really appreciate that if you have it.

Thanks!
Gwenneth