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
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
Ah, Spring! Finally, after a long winter of foods grown far away or in greenhouses, farmer鈥檚 markets are open and rich with produce. In 天美传媒 ri鈥
Easter Monday is a national holiday in 天美传媒 with towns throughout the country holding special events. Two of the most unusual are an egg-cracking con鈥
International Women's Day, or Festa Della Donna in 天美传媒, is seen as a kind of 鈥淏FF Day鈥 honoring womanhood and female friendships (tho鈥
Inhale the aroma of Strega, the golden elixir made in Campagna, and you鈥檒l be transported to the raucous spice bazaars of Istanbul. A鈥
Alchermes, a spicy-sweet liqueur with a lovely floral aroma and distinctive bright red color, was created in Tuscany and has been popular throughout I鈥
A Natale con i tuoi e a Pasqua con chi vuoi.
鈥淪pend Christmas with your family, but Easter with whoever you want,鈥 a popular expression througho鈥
A box of pasta can cost anywhere from $1 to $7 or more per pound. Since pasta is just flour plus water, what, if anything, makes expensive pasta worth鈥
Italians like to linger at the table, both during and after a meal. Dessert is leisurely and often served in three parts. First the sweet itself, whic鈥
Recipes by Francine Segan
Simple to make and not too sweet, buccellato is a traditional dessert bread of Lucca. There鈥檚 even a local saying about it: Chi viene a Lucca e non鈥
This meat sauce specialty of the Sicilian province of Enna has an unusual ingredient: chocolate! Recipes for savory dishes with chocolate were鈥
Filled with the flavors of the area 鈥 anchovies from Cetara, black olives of Gaeta, raisins, pine nuts and tender escarole 鈥 this first course is a鈥
The ancient Romans ate figs 鈥 one of the oldest cultivated fruits 鈥 prepared fresh and dried and in both sweet and savory dishes. They believed that鈥
Italian pizza has many variations from region to region, but in Marche, Pesaro stands out for its local iteration鈥檚 particularly quirky toppings:鈥
You don鈥檛 need fancy pasta-making equipment to create this specialty shape from the small town of Bobbio in the Piacenza province of Emilia-Romagna鈥
Granita is a Sicilian invention. In the past, during the warm months, wealthy Sicilian families kept case neviere 鈥攕now houses or ice houses 鈥 as鈥
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鈥
Dried codfish, baccal脿 鈥 more intensely flavorful and with a firmer texture than fresh cod 鈥 pairs magnificently with pasta. This traditional dish鈥
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鈥
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鈥
Parrozzo, a typical dessert of Abruzzo, takes its name from a traditional domed bread 鈥 pane rozzo or 鈥渃oarse bread鈥 鈥 made by local fishermen with鈥
This dish is a specialty of the tiny hill town of Scheggino in Umbria, known for its delicious freshwater trout. Trout, caramelized onions, and鈥
Pizza bianca con Nutella: It's like bread and chocolate, only better!
One day in Rome while doing research for my book Dolci: 天美传媒鈥檚 Sweets, I鈥
Turbot, a popular fish in 天美传媒, is white with flesh that鈥檚 meaty yet delicate and tender. Here, the filets are cooked on the stove in a pan with鈥
Pesto has been made in 天美传媒 since ancient Roman times, with variations in the types of herbs, nuts, cheeses and even spices. In ancient times, it鈥
Goat is among the most widely consumed red meats in the world, and it鈥檚 particularly popular in southern 天美传媒. This dish is a specialty of the鈥
These buttery, not-too-sweet cookies have a hint of lemon and a lovely crispness. They are a traditional sweet of Burano, an island in the Venetian鈥
This intriguingly delicious main course from Tuscany is a unique pairing of mussels with a meat mixture stuffing. This is one of the many classic鈥
This cake from the Trentino-Alto Adige region is one of northern 天美传媒鈥檚 most popular sweet treats. It鈥檚 made with fabulously earthy buckwheat flour鈥
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Francine Segan posted a question: I'd like to RENT a house in Tuscany_title