Scaffolding Goes up in Venice to Save Banksy's Migrant Mural
"Migrant Child" shows a boy wearing a lifejacket and holding a pink flare, representing the artist's support for migrant sea rescue charities.
But being exposed to Venice's notorious humidity and painted on the canal-facing side of a crumbling palazzo, it was in danger of fading into oblivion.
The building, unoccupied when Banksy worked on it, was bought last year by an Italian bank that is now funding its entire restoration, mural included.
Banca Ifis is planning to turn the Palazzo San Pantalon into an exhibition space linked to the Venice Biennale art fair, it said in a statement.
The three-story building is in the Dorsoduro neighborhood, near Venice's main university. The well-known Zaha Hadid Architects studio is working on the renovation project.
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I do believe in the importance of discipline and, yes, at times there needs to be accountability. No one wants to be told they're underperforming, but it's worse when that message comes from everyone around them. That doesn't motivate; it discourages. So, while I believe in maintaining standards, I also think it's important to create an environment that encourages people to improve rather than fear failure. Chef Omar's sea bass Provençale Provençale sauce ¼ cup olive oil 4 cloves of garlic, crushed 50gm pitted nicoise olives, quartered 1 tbsp capers 500gm cherry tomatoes, quartered Sprig of thyme Sprig of fresh oregano ½ cup semi dried tomatoes cut into chunks Salt to taste Method: Combine the olive oil and garlic in a wide, flat-bottomed sauté pan on low heat and cook gently until the garlic becomes golden and very fragrant. Add the olives and capers and continue to cook until aromatic. Raise the heat to medium and add the quartered cherry tomatoes and herbs. Cook the tomatoes until they begin to break down, releasing their juices and creating a silky sauce. Off the heat, add the semi-dried tomatoes and mix through the sauce. Adjust the seasoning as needed with salt. Allow to cool before using. When you're ready to prepare the fish, start by preheating your oven to 200°C. You will need parchment paper and a baking tray large enough to fit the fillet or whole fish you will be baking. Lay a sheet of parchment paper out on the table—the paper should be large enough to enclose your fish like a well-sealed envelope. Drizzle a layer of oil on the paper and lay the fish on top. Season lightly with salt and add another drizzle of oil. Spread the prepared sauce evenly across the fish. Close the parchment paper, folding the edges to seal it tightly, ensuring steam will stay trapped inside your parcel. You may opt to also wrap the parchment in aluminium foil in case you are doubting your sealing skills. Bake for 20 minutes at 200°C or until cooked through. You can serve it directly to the table in the parchment paper, cutting the parcel open in front of your guests to many ooohs and aaahs, and a pleasant puff of steam and delicious cooking aromas. You can garnish with a pinch of fresh chopped herbs and a drizzle of olive oil.
