Francine Segan's guest appearances

Francine Segan

The Not Old - Better Show

Ciao USA Radio Italia

That Shakespeare Life

Flavor of Italy podcast

Rimessa Roscioli

James Bible

Andy Miller

Jordan Goodman

Craig Wright

David Smith

Rich Karlgaard

Alan Alda

David Young

Lidia Bastianich

John Edward

John McEnroe

David Letterman

Robert Greene

Ben Folds

OwlTail

The Italian Radio Hour - Food Historian Francine Segan on Emilia Romagna

The Italian Radio Hour - Food Historian Francine Segan on Emilia Romagna

Listen to today's fascinating chat with food historian and cookbook author Francine Segan: she's written six cookbooks and lectures worldwide on Italian food topics. Mario Batali says that "food historian and author “Francine [Segan’s] delectable, timeless, and earthy recipes reaffirm a beautiful and intangible aspect of cooking — that what nourished the souls and bellies of long ago is still the best of what brings us together at the table today." Show note with photos and links on the Flavor of Italy website. 

Listen to today's fascinating chat with food historian and cookbook author Francine Segan: she's written six cookbooks and lectures worldwide on Italian food topics. Mario Batali says that "food historian and author “Francine [Segan’s] delectable, timeless, and earthy recipes reaffirm a beautiful and intangible aspect of cooking — that what nourished the souls and bellies of long ago is still the best of what brings us together at the table today." Show note with photos and links on the Flavor of Italy website.

Food historian and cookbook author Francine Segan - Episode 95

Italy's Desserts, Francine Segan Smithsonian Associates, Interview Series Forget about milk and cookies: Italians love to end their meal with cookies and special dessert wines. Join Francine Segan, author of Dolci: Italy’s Sweets, as she introduces you to la dolce vita—the way the dessert course is enjoyed in Italy.  Dig into the tradition of sublime pastries and such as cannoli, gelato, rum baba, biscotti, amaretti, granita, marzipan, and more. Discover the sweet advantage Italy had over the rest of Europe in developing dessert as Segan traces the fascinating stories behind of delicious sweets like black rice, “virgin’s breasts,” and a sweet pudding called “pope’s soup.” Learn about special carnival-season, Easter, and Christmas desserts and the many influences Italy has had on America’s classic desserts. Enjoy a reception with award-winning Italian treats graciously donated by companies including chocolatiers Bonajuto, Falanga, and Venchi, and San Patrignano bakers. Check out our web site for tickets and more information: https://notold-better.com

Italy's Desserts, Francine Segan Smithsonian Associates, Interview Series Forget about milk and cookies: Italians love to end their meal with cookies and special dessert wines. Join Francine Segan, author of Dolci: Italy’s Sweets, as she introduces you to la dolce vita—the way the dessert course is enjoyed in Italy.  Dig into the tradition of sublime pastries and such as cannoli, gelato, rum baba, biscotti, amaretti, granita, marzipan, and more. Discover the sweet advantage Italy had over the rest of Europe in developing dessert as Segan traces the fascinating stories behind of delicious sweets like black rice, “virgin’s breasts,” and a sweet pudding called “pope’s soup.” Learn about special carnival-season, Easter, and Christmas desserts and the many influences Italy has had on America’s classic desserts. Enjoy a reception with award-winning Italian treats graciously donated by companies including chocolatiers Bonajuto, Falanga, and Venchi, and San Patrignano bakers. Check out our web site for tickets and more information: <a href="https://notold-better.com" rel="noopener nofollow" target="_blank">https://notold-better.com</a>

#192 Italy's Desserts, Francine Segan