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
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…
Rimini has it all — chic beaches, fabulous food, culture, ancient ruins, gorgeous architecture, fun-filled festivals and charming hilltop towns. One o…
“Food Valley,” an apt sobriquets for Emilia Romagna , a region in northern Italy renowned for many of world’s most prized foods--Parmigiano Regg…
When we hear the word pesto, most of us think of the Genovese variety, a blend of seven ingredients-- basil, pine nuts, garlic, olive oil, salt and gr…
Carnevale is celebrated during the 40 days before Easter and is one of Italy’s biggest winter festivals with parades, special entertainments, music an…
Emilia-Romagna is home to one of Italy’s oldest springs: Galvanina, which is located in the town of Rimini, birthplace of famed director Federico Fell…
“The macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios…
Panettone, tall and dome shaped, this soft, not-too-sweet yeast cake with a fruity tang of raisins and candied oranges is the quintessential Italian C…
Nuts are popular in many Italian desserts like Torta della Nonna featuring pine nuts and Spongata, a honey-rich specialty of Emilia-Rom…
Pasta, Italy’s amazingly versatile food can be served 365 different ways a year. Adapting nicely to changing temperatures and seasonal ingredients.
Ti…
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Drink wine!
The ancient Romans thought that wine was essential to good health because they considered it an aid to digestion. They also thought th…
Dinner in antiquity was almost always a social affair shared with a few close friends at someone’s home.
The ancient Romans thought that the ide…
Chocolate’s history, beginning with its "discovery," is uniquely tied to Italy, responsible for many chocolate firsts.
Chocolate’s journey to th…
Sure, Italians boil pasta in water, but that’s not the only way they prepare Italy’s fabulously versatile ingredient. Many Italians –home cooks and ch…
Italians have lots of charming expressions about how fabulous fried food tastes: Fritti sono buoni anche gli zampi delle sedie,“ Fried, even chai…
Who better to ask than an Italian on what to eat while in Italy? Ask an Italian chef and sommelier!
I recently chatted with Carla Brigliadori, th…
Italy’s many refrigerator cakes are no-bake desserts perfect for summer. Here are three cakes that keeps fresh for days and actually improve with time…
Angela Velenosi of Velenosi Wines started her company in 1984 to bring the unique wines of the Marche region of Piceno…
So much is in season now—eggplants, figs, juicy tomatoes and more. All of summer’s vegetables and fruits pair wonderfully with pasta. …
In Italy you can order espresso in dozens of ways— corto or lungo, a short shot or with more water, with a splash of milk or foam, and dozens of riffs…
Recipes by Francine Segan
Traditionally made for Easter, pastiera is a ricotta pie popular throughout Italy that originated in the Naples area. In Campania, it’s said that the…
Serves 4
Avocados aren’t indigenous to Italy, but, as with tomatoes and corn, when these New World veggies got there, the Italians did magical things…
Insalata russa is an Italian staple, despite the name; it’s very popular in Italy, but lesser known in the United States and even, yes, in…
Simple to make and not too sweet, buccellato is a traditional dessert bread of Lucca. There’s even a local saying about it: Chi viene a Lucca e non…
This meat sauce specialty of the Sicilian province of Enna has an unusual ingredient: chocolate! Recipes for savory dishes with chocolate were…
Filled with the flavors of the area — anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole — this first course is a…
The ancient Romans ate figs — one of the oldest cultivated fruits — prepared fresh and dried and in both sweet and savory dishes. They believed that…
Italian pizza has many variations from region to region, but in Le Marche, Pesaro stands out for its local iteration’s particularly quirky toppings:…
You don’t need fancy pasta-making equipment to create this specialty shape from the small town of Bobbio in the Piacenza province of Emilia-Romagna…
Granita is a Sicilian invention. In the past, during the warm months, wealthy Sicilian families kept case neviere —snow houses or ice houses — as…
Spritzes date back to the 19th century in the Veneto region, when visitors to the area added a splash of sparkling water to lighten their wine drinks…
Dried codfish, baccalà — more intensely flavorful and with a firmer texture than fresh cod — pairs magnificently with pasta. This traditional dish…
Like cherry ice cream, but without the fuss of an ice cream maker. With this basic recipe, create countless variations by swapping out the cherries…
Calamari, small squid, are a traditional Italian summer dish. The classic way to prepare them is by dipping in batter and frying, then serving them…
Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread — pane rozzo or “coarse bread” — made by local fishermen with…
This dish is a specialty of the tiny hill town of Scheggino in Umbria, known for its delicious freshwater trout. Trout, caramelized onions, and…
Pizza bianca con Nutella: It's like bread and chocolate, only better!
One day in Rome while doing research for my book Dolci: Italy’s Sweets, I…
Turbot, a popular fish in Italy, is white with flesh that’s meaty yet delicate and tender. Here, the filets are cooked on the stove in a pan with…
Pesto has been made in Italy since ancient Roman times, with variations in the types of herbs, nuts, cheeses and even spices. In ancient times, it…
Goat is among the most widely consumed red meats in the world, and it’s particularly popular in southern Italy. This dish is a specialty of the…
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Francine Segan posted a question: I'd like to RENT a house in Tuscany_title