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, 10/08/2020 - 09:53
Al contadino non far sapere quanto è buono il cacio con le pere, “Don’t let the farmer know how delicious cheese and pears are” is a Tuscan…
Thu, 09/24/2020 - 04:55
Rice pudding slow-cooked to creamy perfection, then baked with dark chocolate, pine nuts, and hints of orange---this specialty of the Lucca province…
Wed, 09/09/2020 - 12:45
Just a few ingredients, yet exceptional rich flavor. Perfect for late summer when figs are at their best. Figs are a popular Italian fruit, eaten…
Thu, 08/27/2020 - 02:49
Pasta has been paired with fruit in Italy since the Renaissance. This recipe is the perfect sweet and savory combination. Artichokes, which are…
Thu, 08/20/2020 - 05:47
Pasta nero, black squid pasta, is hands down one of the prettiest pastas to serve. The glistening dark pasta is a show-stopping canvas for almost any…
Thu, 07/30/2020 - 11:24
This recipe makes unusual and creative use of zucchini, which are now in season. Instead of boiling the pasta in water until fully al dente, many…
Thu, 07/16/2020 - 08:41
These bird-shaped cookies are a traditional Abruzzo sweet made with “scrucchiata,” a sugar-free grape jam typical of the region made with the area’s…
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…

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