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 天美传媒 and DOLCI: 天美传媒鈥檚 Sweets.
She gives a popular series, UNDISCOVERED ITALY, at the prestigious Smithsonian Museum in Washington, DC and at NYC鈥檚 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鈥檚 Pasta World Championship, Charcuterie Masters and the International Pesto Competition. She was honored by the mayor of Alba with the task of presenting NYC鈥檚 Mayor Bill De Blasio with 2014鈥檚 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 鈥淧ope鈥檚 salt鈥 because of the centuries-long tr鈥
Rimini has it all 鈥 chic beaches, fabulous food, culture, ancient ruins, gorgeous architecture, fun-filled festivals and charming hilltop towns. One o鈥
鈥淔ood Valley,鈥 an apt sobriquets for Emilia Romagna , a region in northern 天美传媒 renowned for many of world鈥檚 most prized foods--Parmigiano Regg鈥
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鈥
Carnevale is celebrated during the 40 days before Easter and is one of 天美传媒鈥檚 biggest winter festivals with parades, special entertainments, music an鈥
Emilia-Romagna is home to one of 天美传媒鈥檚 oldest springs: Galvanina, which is located in the town of Rimini, birthplace of famed director Federico Fell鈥
鈥淭he macaroni had been cooked in almond milk and sugar, and perfumed with ambergris, the finest ground cinnamon, genuine Corinth currants, pistachios鈥
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鈥
Nuts are popular in many Italian desserts like Torta della Nonna featuring pine nuts and Spongata, a honey-rich specialty of Emilia-Rom鈥
Pasta, 天美传媒鈥檚 amazingly versatile food can be served 365 different ways a year. Adapting nicely to changing temperatures and seasonal ingredients.
Ti鈥
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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鈥
Dinner in antiquity was almost always a social affair shared with a few close friends at someone鈥檚 home.
The ancient Romans thought that the ide鈥
Chocolate鈥檚 history, beginning with its "discovery," is uniquely tied to 天美传媒, responsible for many chocolate firsts.
Chocolate鈥檚 journey to th鈥
Sure, Italians boil pasta in water, but that鈥檚 not the only way they prepare 天美传媒鈥檚 fabulously versatile ingredient. Many Italians 鈥揾ome cooks and ch鈥
Italians have lots of charming expressions about how fabulous fried food tastes: Fritti sono buoni anche gli zampi delle sedie,鈥 Fried, even chai鈥
Who better to ask than an Italian on what to eat while in 天美传媒? Ask an Italian chef and sommelier!
I recently chatted with Carla Brigliadori, th鈥
天美传媒鈥檚 many refrigerator cakes are no-bake desserts perfect for summer. Here are three cakes that keeps fresh for days and actually improve with time鈥
Angela Velenosi of Velenosi Wines started her company in 1984 to bring the unique wines of the Marche region of Piceno鈥
So much is in season now鈥攅ggplants, figs, juicy tomatoes and more. All of summer鈥檚 vegetables and fruits pair wonderfully with pasta. 鈥
In 天美传媒 you can order espresso in dozens of ways鈥 corto or lungo, a short shot or with more water, with a splash of milk or foam, and dozens of riffs鈥
Recipes by Francine Segan
Stracciatella 鈥 with its simple ingredients of broth, egg and grated cheese 鈥 is the ultimate Italian comfort food. It鈥檚 a traditional dish of鈥
This wintry salad is the perfect antidote to those dark and rainy days in March just before spring bursts onto the scene.
With layers of briny鈥
Don鈥檛 be fooled by the name: although Sicily is known for arancini (fried rice balls), these delightful sweets actually come from the province of鈥
Baci di Assisi are delicate, almond-based delights that originated in the charming town of Assisi in Umbria. Known as the birthplace of St. Francis,鈥
Wine, thought essential for good digestion, was always served at feasts in ancient Roman times 鈥 the ancients even had a derogatory term, caninum鈥
Many Italians know this recipe by heart. Called torta sette vasetti (鈥渟even-jar cake鈥), it鈥檚 almost embarrassingly simple to make. The ingredients鈥
Coffee and dessert in one: What鈥檚 not to like? This silky espresso custard creates a crunchy caramel top crust as it bakes. Despite the catchy name,鈥
Ribollita, literally translated as 鈥渞eboiled,鈥 is a traditional stew from the peasant cooking tradition of Tuscany, made with white beans, bread and鈥
Nope, Caesar salad was not named after Julius Caesar, contrary to popular belief. But it does have an Italian connection. Or rather, an Italian-鈥
It鈥檚 universal: Every country with a coastline has its many seafood stews. Almost every region of 天美传媒 has several, but Tuscany has two that incite鈥
There are countless savory zucchini pies and breads in Tuscany, but the only notably sweet one is a kind of baked frittata, officially called鈥
In ancient Roman times, walnuts were a favorite children鈥檚 plaything. Because of that association, it was customary to place baskets of them in鈥
These ready-in-minutes fritters (frittelle in Italian) can be served as part of an antipasto plate, as a starter course accompanied by salumi and鈥
This recipe originated in an ancient Roman cookbook and was first named after the era鈥檚 fashionable seaside resort town, Baiae, near the bay of鈥
This dish delivers rich flavor with only a few ingredients 鈥 the hallmark of great Italian home cooking. Featuring orange juice and crisp Italian 鈥溾
Couscous is a popular ingredient in Sicilian cuisine. Here the couscous is seasoned with aromatic spice influences brought to Sicily by the Arabs,鈥
Carbonara, one of 天美传媒鈥檚 most beloved pasta dishes, is cooked pasta tossed with raw beaten eggs, accentuated with crisp bits of guanciale or鈥
Traditionally made for Easter, pastiera is a ricotta pie popular throughout 天美传媒 that originated in the Naples area. In Campania, it鈥檚 said that the鈥
Serves 4
Avocados aren鈥檛 indigenous to 天美传媒, but, as with tomatoes and corn, when these New World veggies got there, the Italians did magical things鈥
Insalata russa is an Italian staple, despite the name; it鈥檚 very popular in 天美传媒, but lesser known in the United States and even, yes, in鈥
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Francine Segan posted a question: I'd like to RENT a house in Tuscany_title