The process to right the Costa Concordia is known as parbuckling, a technical term for rotating a sunken vessel back into an upright position.
The operation involves engineers using jacks and steel pulleys to rotate the ship by 65 degrees.
Hollow metal boxes, which have been welded to the side of the ship, will be filled with water to help bring the Costa Concordia upright.
Once it is upright, engineers hope to attach an equal number of tanks filled with water on the other side to balance the ship.
The ship will eventually rest on a false seabed around 30 metres underwater, made out of a platform and cement-filled sandbags
Giglio islanders have turned out to watch the removal of the shipwrecked Costa Concordia from their shoreline, almost two years after it capsized there.
It is now possible to see a few feet of rust on the Costa Concordia indicating how much she has already risen.
Everything going exactly as the engineers expected on the Costa Concordia. No signs of spillage or pollution in the water nearby.
The Costa Concordia has been worked free of the rocks. It is no longer stuck.
There is no sign of either of the bodies still missing on the ship. They are not between the seabed and the hull. It is too early to say that they are not outside the ship.
Robotic cameras will be sending images back in the next few hours and the team hopes they will learn more then on the location of the missing bodies.
Experts fear the operation to salvage the stricken Costa Concordia could pollute the water as rotting food and chemicals seep out.
According to the Daily Telegraph, onboard the capsized ship there is:
- More than 24,000lbs of fish
- Nearly 5,500lbs of cheese
- 1,500 gallons of ice cream in tubs
- 24,000lbs of pasta
- 2,000lbs of onions
- More than 2,000 pots of jam
- Nearly 17,000 tea bags
- 17,000lbs of raw beef
- Nearly 11,000 eggs
- 2,346 hot dog buns
- 815lbs of rabbit meat
- More than 1,000 gallons of milk
- 18,000 bottles of wine
- 22,000 cans of Coca-Cola
- 1,000 bottles of extra virgin olive oil
- 46,000 miniature bottles of spirits
Julian Druker, a reporter for 5 News, tweeted from Italy where he is watching the Costa Concordia being lifted:
Experts also predict a foul smell from the Costa #Concordia shortly as the vessel's rotting food (8200kg of beef; 10,800 eggs) seeps out
Engineering teams have begun lifting the shipwrecked Costa Concordia but "visually it will take some time" to see any difference.
Sergio Girotto, project manager for the Italian salvage firm Micoperi, said: "The inclination is progressive and of course after each step we'll carry out controls both underwater and via our cameras and we'll monitor the behaviour and the angle of the ship, which should start moving.
"Visually it will take some time before you'll see a difference but nonetheless the operation has started and everything is going well."
All the time remote control cameras are feeding back underwater images to eight TV screens so the 11-strong team in the barge control room can be sure the ship is responding as they expect.
Five TV cameras with five microphones have been placed on the highest deck of the Concordia; the images and sounds will be monitored during the parbuckling so engineers can make adjustments if they think the ship is twisting or straining beneath the weight of the pull on it.
So crucial is the monitoring process that as well as the floating control room a 'salvage room' has been built onshore incase of any breakdown between the Costa and those overseeing the process to right her.
The parbuckling process designed to right the Costa Concordia is being run from a floating control room just a few meters from the bow of the ship.
Parbuckling is basically a technical term for rotating a sunken vessel back into a vertical position.
In this case the process is being run on board the barge “Polluce” by Captain Nick Sloane, the senior salvage master, along with a team of specialists.
Because of the danger of being near the ship as the work takes place, all the commands they issue are computerised and sent between the Polluce and the Costa via two “umbilicals” - cables carrying messages between the barge and the ship.
This is how the pull on the cables will be gradually increased in order to move the vessel towards an upright position.
As the Costa reaches a rotation of 20 degrees huge metal tanks, known as sponsons, welded to the side will reach sea level and begin filling with water.
The weight of that water will pull the the ship down so that once it’s fully righted it will rest on a false seabed built 30m below the water level.