Francine Segan

Francine SeganPasta ModernDolci, Italy's Sweets

Francine Segan, noted food historian and cookbook author, nominated for the James Beard and IACD awards, shares recipes from her cookbook “Dolci: Italy’s Sweets” and her new cookbook, "Pasta Modern". She is frequently quoted as a food expert for publications including Wall Street Journal, USA Today, New York Times, L.A. Times, and Chicago Tribune.

Francine Segan, noted food historian, is the author of four cookbooks including Shakespeare’s Kitchen and Opera Lover’s Cookbook, nominated for both James Beard and IACP awards. She co-edited Entertaining from Ancient Rome to the Superbowl, a 2-volume encyclopedia that was a finalist for the prestigious Gourmand World Cookbook Award. Her fifth book Dolci: Italy’s Sweets will be out in the fall 2011.

Ms. Segan is frequently quoted as a food expert for papers such as Wall Street Journal, USA Today, New York Times, L.A. Times, and Chicago Tribune. She is a regular contributor to several newspapers and magazines, including Food Arts, Gastronomica, and Berkshire Living.

In December 2009 Dolce Italia, Italy’s National Association of Confectioners (AIDI), named Ms. Segan the USA Ambassador for Italian sweets. She visits and writes often on Italian food, wine and travel for both American and Italian publications.

Her many TV appearances include Today Show, Early Show, and Sunday Morning with Charles Osgood. In addition she has been featured on many specials for the History and Discovery channels and the Food Network. Ms. Segan is a frequent radio guest and a regular on Martha Stewart Living radio.

Ms. Segan lectures across the country for organizations such as the Smithsonian Museum, the Virginia Fine Arts Museum, Abigail Adams Museum, Norman Rockwell Museum, and Museum of Natural History. She recently moderated a panel for the Tribecca Film Festival on food in film with Isabella Rosellini and Stanley Tucci.

  • How to cook pasta like an Italian

    5 Rules Not to Ruin Pasta.
  • Pasta Cooked in White Wine

    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 pronounced fruity flavor and crisp acidity like Soave or pinot grigio.
  • Francine Segan’s Yogurt Semifreddo with Radicchio Marmalade

    Many pastry chefs from the Treviso area have been inspired to create a variety of dessert dishes using the region’s famed raddichio di Treviso. This one is my favorite! Radicchio is transformed into an exquisite marmalade and added to yogurt to create an exceptionally sophisticated semifreddo.
  • Francine Segan’s Olive Oil Apple Pie

    A deeply flavorful crisp crust filled with slow-cooked apples and dark chocolate. The pie crust is actually multiple thin layers of dough, like the French millefeuille puff pastry, but made with olive oil instead of butter. Inside each layer is a sprinkle of aromatic homemade cinnamon sugar.
  • Francine Segan’s 7 “Cups” Cake

    Almost every Italian knows this recipe by heart! Embarrassingly simple to-make, the name comes from the fact that the ingredients equal 7 “cups,” using a yogurt container as the cup measure.