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

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…
Fri, 10/18/2019 - 07:18
Little bundles of pasta filled with cheesy tomatoes, served with light tomato water and a touch of sweet and savory marinated lemons, a spectacular…
Thu, 10/10/2019 - 09:18
A classic soup of Bologna, which features soft tasty dough cubes, is traditionally served in capon broth during Christmas, but is a wonderful comfort…
Fri, 09/27/2019 - 04:38
The Etruscans settled in the west coast of central Italy in roughly the 8th Century BC.  Although there are many surviving stone tablets with…
Tue, 09/10/2019 - 15:34
I first spotted this lovely irregularly shaped stuffed pasta in Brisighella, a charming Medieval hilltown in the Romagna part of Emilia-Romagna,…
Fri, 08/30/2019 - 02:59
Campofilone is a specialty pasta of the town of Campofilone in the Marche region. Made since the 1400s and renowned around the world for its special…
Fri, 08/23/2019 - 03:53
In the past, meat was scarse in most Italian homes resulting in many meatless meatballs like Abruzzo’s cheese-egg balls. Polpette di Melanzane,…
Fri, 08/09/2019 - 04:29
Panzanella, Tuscan bread and tomato salad, is another dish like bean and veggie ribollita soup and pappa al pomodoro, tomato bread soup that’s…
Mon, 07/29/2019 - 17:30
Rimini has it all—chic beaches, fabulous food, culture, ancient ruins, gorgeous architecture, fun-filled festivals and charming hilltop towns. One of…
Fri, 07/26/2019 - 02:49
Pappa, which in Italian means pap is, as the name suggests, a soft mushy comfort food. Fighting food waste is a hot-button topic right now, but the…

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