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, 10/21/2021 - 00:27
A yeasty roll, filled with just the right amount of vanilla pastry cream, this not-too-sweet brioche is a classic Italian breakfast treat. Despite…
Wed, 10/06/2021 - 02:05
Cervia, a small seaside town in southern Emilia-Romagna, is famous for its salt, which is nicknamed the “Pope’s salt” because of the centuries-long tr…
Fri, 10/01/2021 - 10:13
Cooking pasta in wine instead of water creates an amazingly aromatic sauce. The flavor of the wine really stands out, so be sure to pick one with…
Thu, 09/23/2021 - 14:00
Moist brioche cake soaked in sweet rum syrup, rum babá is a favorite Neapolitan dessert.  It’s so beloved that there’s even a Neapolitan expression:…
Fri, 09/03/2021 - 06:34
A wonderfully comforting soup! This thick soup is made with dried borlotti beans and farro (spelt), which has a nutty flavor and is satisfyingly…
Thu, 08/12/2021 - 10:36
I had no clue what to make of the 18-inch giant spongy pancake I spotted in a gourmet shop in Liguria.  It was shrink-wrapped, rolled like a diploma…
Fri, 07/30/2021 - 08:12
This specialty of Italy is served icy cold and makes a fabulous warm-weather dessert.  Savoiardi, classic ladyfinger cookies of the Piedmont region,…
Fri, 07/23/2021 - 07:43
Chichi ripieno—a rustic crisp and chewy focaccia stuffed with tuna, artichokes, green olives, capers, and red peppers—is served as a first course or…
Fri, 07/09/2021 - 11:21
Magically moist chocolate-almond filling surrounded by honey-rich dough.  If you like honey, especially the more intense and flavorful dark kinds,…
Sat, 06/26/2021 - 11:13
This classic has been described to me by many Italians as la torta dei ricordi, a “memory lane” sort of sweet that moms had waiting for them on the…
Fri, 06/18/2021 - 10:56
A wonderful new way to serve pasta—artful and exceptionally delicious—perfect for summer BBQ season. To make this whimsical dish you need a whimsical…
Fri, 06/04/2021 - 11:22
A decadently rich, unbelievable moist, and addictively delicious layer cake. Three layers of sponge cake are each moistened with a different fabulous…
Fri, 05/28/2021 - 04:08
Rich but not heavy, wonderfully creamy but totally vegan. A simple two-ingredient summer treat, perfect for vegans and anyone who is lactose…
Tue, 05/18/2021 - 16:11
Blecs, a triangular shaped pasta specialty of the Friuli region, are not only easy to make, but are 100% gluten-free! Blecs are made with a mix of…
Fri, 05/07/2021 - 10:52
Italy’s amazingly creative chefs invented “pasta sushi” a few years ago by substituting pasta shells for the white rice, making a beautiful, Japanese…
Wed, 04/21/2021 - 13:31
Figs and prosciutto, a classic Italian combination, make a delicious pasta sauce. Since ancient Roman times, figs have been prized for their sweet…
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…

User Activity

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