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	<title>Comments for BELLAVITÆ</title>
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	<link>http://www.bellavitae.com</link>
	<description>Italian food and wine from New York’s Greenwich Village</description>
	<lastBuildDate>Sat, 05 May 2012 19:54:07 +0000</lastBuildDate>
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		<title>Comment on Frank Gehry: &#8220;One of My Greatest Influences is Gian Lorenzo Bernini&#8221; by Ŧhe ₵oincidental Ðandy</title>
		<link>http://www.bellavitae.com/2011/04/frank-gehry-one-of-my-greatest-influences-is-gian-lorenzo-bernini/#comment-9034</link>
		<dc:creator>Ŧhe ₵oincidental Ðandy</dc:creator>
		<pubDate>Sat, 05 May 2012 19:54:07 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=3241#comment-9034</guid>
		<description>Dear Bellavitae:

I greatly enjoyed reading your article on Mr. Gehry. Looking at the images of his building on 8 Spruce Street, it becomes clear that, as he said, he was inspired by the folds of Bernini&#039;s Saint Teresa&#039;s garments: “I’ve always been fascinated with folds.  All artists through the ages have spent time on the fold.&quot; One would not, at first sight, have expected it but, after reading his interview, it becomes apparent as if by revelation. Nothing in design is new - it has all  been done, to some extent, before. What I find interesting is the use of old themes, transformed into novel (and modern) innovations.

Incidentally, the Toronto-born Mr. Gehry was also responsible, a few years ago, for the updating of the Art Gallery of Ontario (AGO); he generously employed &#039;folds&#039; there, too: http://www.ago.net/frank-gehry-redesigned-ago 

Best regards,
₵. Ð.</description>
		<content:encoded><![CDATA[<p>Dear Bellavitae:</p>
<p>I greatly enjoyed reading your article on Mr. Gehry. Looking at the images of his building on 8 Spruce Street, it becomes clear that, as he said, he was inspired by the folds of Bernini&#8217;s Saint Teresa&#8217;s garments: “I’ve always been fascinated with folds.  All artists through the ages have spent time on the fold.&#8221; One would not, at first sight, have expected it but, after reading his interview, it becomes apparent as if by revelation. Nothing in design is new &#8211; it has all  been done, to some extent, before. What I find interesting is the use of old themes, transformed into novel (and modern) innovations.</p>
<p>Incidentally, the Toronto-born Mr. Gehry was also responsible, a few years ago, for the updating of the Art Gallery of Ontario (AGO); he generously employed &#8216;folds&#8217; there, too: <a href="http://www.ago.net/frank-gehry-redesigned-ago" rel="nofollow">http://www.ago.net/frank-gehry-redesigned-ago</a> </p>
<p>Best regards,<br />
₵. Ð.</p>
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		<title>Comment on TAOS! by Sarah Tilley</title>
		<link>http://www.bellavitae.com/2011/12/taos/#comment-8761</link>
		<dc:creator>Sarah Tilley</dc:creator>
		<pubDate>Tue, 28 Feb 2012 16:04:10 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=3717#comment-8761</guid>
		<description>Jon!  So great to see your blog!  And I didn&#039;t realize you&#039;re such a great skier also!  I&#039;ve missed Bellavitae like crazy since it closed, and I&#039;ve actually been trying to find you!  We are still in the West Village and I miss your caccio e peppe every day.  There&#039;s just nothing like it.  Have you moved to Taos or are you still in Greenwich Village??  We miss you!!!</description>
		<content:encoded><![CDATA[<p>Jon!  So great to see your blog!  And I didn&#8217;t realize you&#8217;re such a great skier also!  I&#8217;ve missed Bellavitae like crazy since it closed, and I&#8217;ve actually been trying to find you!  We are still in the West Village and I miss your caccio e peppe every day.  There&#8217;s just nothing like it.  Have you moved to Taos or are you still in Greenwich Village??  We miss you!!!</p>
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		<title>Comment on TAOS! by National Geographic names Taos one of the World's Best Ski Towns</title>
		<link>http://www.bellavitae.com/2011/12/taos/#comment-8718</link>
		<dc:creator>National Geographic names Taos one of the World's Best Ski Towns</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:52:21 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=3717#comment-8718</guid>
		<description>[...] article describes Taos Ski Valley as &#8220;a narrow valley engulfed by precipitous peaks.  The Swiss-style chalets at the area’s [...]</description>
		<content:encoded><![CDATA[<p>[...] article describes Taos Ski Valley as &#8220;a narrow valley engulfed by precipitous peaks.  The Swiss-style chalets at the area’s [...]</p>
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		<title>Comment on Ricette Classiche:  Ossobuco in Gremolata alla Milanese by International Day of Italian Cuisines: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2012/01/ricette-classiche-ossobuco-gremalta-alla-milanese/#comment-8717</link>
		<dc:creator>International Day of Italian Cuisines: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:51:32 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=3865#comment-8717</guid>
		<description>[...] The Blonde Bear Tavern is joining the celebration, and you can, too.  Learn the history of this centuries-old iconic dish, along with an in-depth look at the optimal ingredients and their correct proportion, as we reveal our famed recipe here. [...]</description>
		<content:encoded><![CDATA[<p>[...] The Blonde Bear Tavern is joining the celebration, and you can, too.  Learn the history of this centuries-old iconic dish, along with an in-depth look at the optimal ingredients and their correct proportion, as we reveal our famed recipe here. [...]</p>
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		<title>Comment on Mastering the Techniques of Sautéing and Browning by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2010/12/mastering-the-techniques-of-sauteing-and-browning/#comment-8716</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:51:16 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=1694#comment-8716</guid>
		<description>[...] Mastering the Techniques of Sautéing and Browning [...]</description>
		<content:encoded><![CDATA[<p>[...] Mastering the Techniques of Sautéing and Browning [...]</p>
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	<item>
		<title>Comment on The Italian Flavor Base:  Battuto, Soffritto, Trito by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2010/10/the-italian-flavor-base-battuto-soffritto-trito/#comment-8715</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:50:55 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=578#comment-8715</guid>
		<description>[...] The Italian Flavor Base: Battuto, Soffritto, Trito [...]</description>
		<content:encoded><![CDATA[<p>[...] The Italian Flavor Base: Battuto, Soffritto, Trito [...]</p>
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		<title>Comment on Ricette Classiche: Pesto Genovese by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2011/01/ricette-classiche-pesto-genovese/#comment-8714</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:50:30 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=2189#comment-8714</guid>
		<description>[...] last two years with a couple of Bellavitae signature dishes:  Tagliatelle al Ragù Bolognese, and Pesto Genovese.  The previous years featured Pasta alla Carbonara and Risotto alla [...]</description>
		<content:encoded><![CDATA[<p>[...] last two years with a couple of Bellavitae signature dishes:  Tagliatelle al Ragù Bolognese, and Pesto Genovese.  The previous years featured Pasta alla Carbonara and Risotto alla [...]</p>
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		<title>Comment on Ricette Classiche:  Ragù alla Bolognese by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2011/02/ricette-classiche-ragu-alla-bolognese/#comment-8713</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:50:01 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=573#comment-8713</guid>
		<description>[...] We were honored to participate the last two years with a couple of Bellavitae signature dishes:  Tagliatelle al Ragù Bolognese, and Pesto Genovese.  The previous years featured Pasta alla Carbonara and Risotto alla [...]</description>
		<content:encoded><![CDATA[<p>[...] We were honored to participate the last two years with a couple of Bellavitae signature dishes:  Tagliatelle al Ragù Bolognese, and Pesto Genovese.  The previous years featured Pasta alla Carbonara and Risotto alla [...]</p>
]]></content:encoded>
	</item>
	<item>
		<title>Comment on Italian Luca Gardini Named World&#8217;s Best Sommelier by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2010/11/italian-luca-gardini-named-top-sommelier/#comment-8712</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:49:35 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=940#comment-8712</guid>
		<description>[...] wines pair well with Ossobuco?  Ask the expert, Luca Gardini, named the world&#8217;s best sommelier last year.  His recommendations are [...]</description>
		<content:encoded><![CDATA[<p>[...] wines pair well with Ossobuco?  Ask the expert, Luca Gardini, named the world&#8217;s best sommelier last year.  His recommendations are [...]</p>
]]></content:encoded>
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		<title>Comment on Ricette Classiche: Brasato al Barolo by Ricette Classiche: Ossobuco in Gremolata alla Milanese</title>
		<link>http://www.bellavitae.com/2010/12/ricette-classiche-brasato-al-barolo/#comment-8711</link>
		<dc:creator>Ricette Classiche: Ossobuco in Gremolata alla Milanese</dc:creator>
		<pubDate>Fri, 24 Feb 2012 02:49:19 +0000</pubDate>
		<guid isPermaLink="false">http://www.bellavitae.com/?p=1918#comment-8711</guid>
		<description>[...] it until the tough tissues melt, coating the meat fibers, rendering them soft and silky.  As with Brasato, the meat will develop a velvety texture and delicious, earthy flavor, but with the added luxury [...]</description>
		<content:encoded><![CDATA[<p>[...] it until the tough tissues melt, coating the meat fibers, rendering them soft and silky.  As with Brasato, the meat will develop a velvety texture and delicious, earthy flavor, but with the added luxury [...]</p>
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