Francine Segan

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Francine Segan, food historian and expert on Italian cuisine, is a James Beard nominated author of six cookbooks, including PASTA MODERN: New & Inspired Recipes from Italy and DOLCI: Italy’s Sweets.
She gives a popular series, UNDISCOVERED ITALY, at the prestigious Smithsonian Museum in Washington, DC and at NYC’s premiere cultural center the 92nd St Y. She is a frequent guest speaker at the Institute for Advanced Study at Princeton University and numerous museums across the country such as the Virginia Fine Arts Museum and Lightner Museum.
She is a regular on the Food Network, PBS, Discovery and History Channels and writes for a number of publications including Saveur and Epicurius Magazines. She has been quoted as in hundreds of newspapers and magazines including the USA Today, The New York Times, Wall St Journal, Fine Cooking and Vogue magazines.
She is frequent food judge and has been on the judging panel for the Fancy Food Show, Baccardi Cocktail Competition, Barilla’s Pasta World Championship, Charcuterie Masters and the International Pesto Competition. She was honored by the mayor of Alba with the task of presenting NYC’s Mayor Bill De Blasio with 2014’s prized white truffle.

Articles by Francine Segan

Fri, 09/16/2022 - 06:53
There’s a charming saying about melons in Emilia-Romagna: Gli uomini sono come i meloni — molti cattivi e pochi buoni (People are like melons — there…
Fri, 09/02/2022 - 03:22
Full disclosure: rigaglie, a word that comes from the Latin for “royal gift,” means “chicken giblets” in Italian. The sauce, even though made of oft-…
Wed, 08/10/2022 - 10:34
When you crave something a bit fresher and healthier than fritto misto on a relaxing summer day at the beach in Italy, risotto salad is just the…
Fri, 08/05/2022 - 09:45
This sophisticated yet simple-to-make dessert has just three-ingredients. A perfect summer treat that’s not-too-sweet, refreshing and light. Asti-…
Fri, 07/22/2022 - 04:08
There is perhaps no Roman dish more famous than carbonara. With hot pasta strands tossed with raw egg to create its own creamy sauce punctuated by…
Fri, 07/08/2022 - 12:32
Fritto misto is one of the most popular dishes in beach towns up and down the Boot. Its presence at the table or on a picnic blanket is the…
Fri, 06/24/2022 - 05:24
Fregula, is a specialty pasta of Sardinia that looks like couscous but is made with coarsely ground semolina grains instead of flour. The word…
Wed, 06/01/2022 - 06:49
Figs, with their jam-like sweetness, add pizzazz to the sausage, building a smoky, and deeply satisfying pasta dish. This recipe is from Caneva, a…
Thu, 05/19/2022 - 12:52
Almondy shortbread domes filled with custard and topped with icing, these classic Sicilian sweets were first created in the 1800s at the Monastero di…
Fri, 05/06/2022 - 02:19
Italians take peas, the wonderfully flavorful spring vegetable, and puree them to create the base of a pasta sauce. Pea’s pleasant sweetness is…
Fri, 04/22/2022 - 03:28
Unlike most American fruit pies, this specialty of Italy is best served icy cold so it makes a fabulous warm-weather dessert, perfect for strawberry…
Wed, 03/30/2022 - 04:26
In Italy, this version of classic baked lasagna is called al aperto, “open,” or al piatto, “to the plate.” In this streamlined modern variation the…
Fri, 03/11/2022 - 02:54
Jerusalem artichokes made their way into Italy in the 1600s, and like the other New World foods, corn, tomatoes and chocolate, were quickly…
Fri, 03/04/2022 - 06:42
This moist cheesecake is a classic Abruzzo dessert served at Easter and other special occasions throughout the year. There are many variations of…
Fri, 02/18/2022 - 02:05
Agnolotti, little bundles of fresh pasta that are filled with anything from a mix of meats to vegetables, are an iconic dish of the Piedmont region…
Fri, 02/04/2022 - 02:56
This light yeasty cake, a specialty of Lombardy and Emilia-Romagna, looks like a bouquet of roses. It has been a popular dessert in Italy since the…
Sat, 01/29/2022 - 03:37
This honey walnut pie is a specialty of Emilia-Romagna, especially Modena, and is traditionally served during festive times. It dates to at least the…
Wed, 01/05/2022 - 11:45
The absolute easiest homemade pasta ever--a ball of dough grated on a cheese grater! The little tufts cook up in minutes into adorable and amazingly…
Fri, 12/24/2021 - 00:28
Two specialties of Italy, panforte “strong bread” and its predecessor panpepato “peppered bread”, are not breads at all, but closer to fruitcakes:…
Sat, 12/04/2021 - 06:38
The concept of using the filling for traditional ravioli, cappelletti and tortelli recipes as the sauce for pasta is very liberating!  It was…

User Activity

Francine Segan posted a question: I'd like to RENT a house in Tuscany_title