Francine Segan

:

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

Thu, 07/02/2020 - 06:37
There are many types of stuffed zucchini dishes in the world, like Lebanese kousa mahshi filled with meat and rice and France’s petit farcis, round…
Thu, 06/25/2020 - 04:48
A Sicilian classic! The various names for these cookies run the gamut from the elegant Biscotti Regina,“Queen’s cookie”, to the comical Strunzi di…
Thu, 06/11/2020 - 03:38
There’s a cute twist to this simple, no fuss, seven ingredient chocolate tart crust. It’s made with finely ground cocoa nibs. Cocoa nibs---little…
Thu, 05/28/2020 - 05:52
Craving cake but don’t have flour or sugar? Not a problem. This classic Italian cake is made with bread crumbs and left over cookies!     “Don’t…
Thu, 04/30/2020 - 06:37
Many pastry chefs from the famous Treviso area have been inspired to create a variety of dessert dishes using the region's famed radicchio. In this…
Thu, 04/23/2020 - 08:07
This classic soup of Tuscany--a rich mix of slow cooked vegetables and beans--- is named frantoiana, Italian for an olive press because it features a…
Thu, 04/09/2020 - 09:45
This dish underscores the earthy nutty flavor of fresh fava beans, which combines wonderfully with the crunchy bread bits and creamy Fontina cheese.…
Fri, 03/27/2020 - 07:25
It’s hard to believe but this recipe, which feels so ultra modern, actually comes from an Italian cookbook written over 100 years ago! It comes from…
Thu, 03/05/2020 - 12:56
Rice has been produced in Italy since at least the Middle Ages with recipes for various rice dishes found in Italian cookbooks from the 14th century…
Thu, 02/13/2020 - 12:06
Horseradish on pasta?  I was a little dubious. I figured my Italian friends were prendermi in giro, the Italian equivalent of pulling my leg, when…
Thu, 02/06/2020 - 13:34
Italian pasta comes in all sorts of shapes, many with adorable, evocative names: elbows, butterflies, bow ties, worms, snails, ribbons, nests, ears,…
Fri, 01/31/2020 - 03:03
This specialty of Tuscany’s Lucca and Camaiore provinces dates to the middle ages. There are many sweet vegetable dishes like thinly sliced zucchini…
Fri, 01/17/2020 - 04:06
Orange scented yeast cake bursting with apples, dried fruit and nuts, Pinza is one of the oldest, but still best-loved sweets of the Veneto region…
Fri, 01/03/2020 - 02:03
Almost every region of Italy has its own sweet dessert ravioli with variations in fillings, shapes and cooking methods. Like Abruzzo’s caggiunitte,…
Mon, 12/23/2019 - 22:56
A Natale con I tuoi e a Pasqua con chi vuoi, “Spend Christmas with your family, but Easter with anyone you want,” is a popular expression throughout…
Fri, 12/20/2019 - 07:50
Pandoro, a tall star-shaped cake, has a delicious eggy brioche-like soft center, with a lovely vanilla-butter aroma. In Italy, pandoro is often…
Fri, 11/29/2019 - 05:18
The filling for these charming bundles--ricotta, peas, asparagus, sun-dried tomatoes and hints of pine nuts--- is so good you’ll be tempted to eat it…
Fri, 11/22/2019 - 00:09
This risotto has two popular Italian ingredients, licorice and capers, which work in glorious, delicious harmony.  Licorice—not the sweet red gummy…
Thu, 11/07/2019 - 16:13
Dita degli Apostoli “Apostle’s Fingers”-- weird name, but a truly delicious dessert of Puglia. If you like cannoli, you’ll love these. They’re made…
Fri, 10/25/2019 - 06:41
These toothsome strands of simple-to-make pasta are flavored with Parmesan, lemon zest and nutmeg. In the past the dough was prepared with handheld…

User Activity

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