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, 03/25/2021 - 01:41
A very unique meat sauce from the Piceno province in the Marche region.  It’s distinctive because the dish is actually a combination of two different…
Thu, 02/25/2021 - 00:37
Fregula, or fregola, are tiny toasted pasta nuggets popular in Sardinia for centuries. Some food historians believe it was first introduced from…
Thu, 01/28/2021 - 03:31
Many of Italy’s most innovative chefs are smoking pasta, a technique that adds a rich layer of flavor. Here’s a fabulously simple way to smoked pasta…
Wed, 12/30/2020 - 08:46
Don’t underestimate this marvelous recipe just because it’s simple to prepare. Yes, it has only a few ingredients and yes, it takes only minutes to…
Thu, 12/17/2020 - 04:15
Scrumptious fruitcake from the Ascoli Piceno province in Le Marche, an eastern region of Italy bordering the Adriatic Sea. Moist with intense complex…
Thu, 11/19/2020 - 07:32
In Florence, schiacciata coll’uva is sold in bread and pastry shops during the fall wine grape harvest season, vendemmia. It’s a common mid-morning…
Thu, 10/22/2020 - 05:25
Like crème caramel, but with Italian flare. A fool-proof custard that comes together with a few kitchen staples plus cantucci.  Cantucci, also called…
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…

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