#192 Italy's Desserts, Francine Segan
The Not Old - Better Show
Paul Vogelzang
4.7 • 107 Ratings
🗓️ 22 March 2018
⏱️ 12 minutes
🧾️ Download transcript
Summary
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.
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Transcript
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| 0:00.0 | Welcome to the Not Old Better Show Smithsonian Associates series. |
| 0:03.8 | I'm your host Paul Vogel, and this is episode number 192. |
| 0:07.8 | As part of our Smithsonian Associates Art of Living Series, our guest today on the not-old-better show is Francine Segan. |
| 0:17.0 | Francine Segan is one of America's foremost experts on Italian cuisine. |
| 0:22.0 | She's an engaging public speaker, she's got a ton of enthusiasm, |
| 0:27.0 | she's an author, and TV personality. A noted food historian and James Beard nominated author of six books including |
| 0:36.3 | Dolche, Italy's sweets and pasta mater. |
| 0:40.5 | Gelato for breakfast, pasta pie for dessert. |
| 0:44.0 | Italy has some of the world's weirdest but most wonderful sweets. |
| 0:48.0 | Italy is not only the birthplace of Canoli, Biskotti, Granita, Torone, Zabalyone, and Tiramisu, it also originated things like the Amalfi |
| 0:59.7 | Coast's chocolate-covered eggplant and Riddickio Panacotta from Treviso. |
| 1:07.6 | That of course is our guest today, Francine Segan, who will be at the Smithsonian Associates program presenting La Dauchevita, Italy's |
| 1:15.4 | Deserts, April 16th? Oh, and something else. Immediately following Francine's |
| 1:20.8 | presentation, you'll enjoy a reception with award-winning Italian treats, |
| 1:25.6 | graciously donated by several companies, including chocolatiers Bonajuto, Falangea, and Vinche and San Patrick Janano, Baker's |
| 1:36.7 | please join me in welcoming to the not old better show via Skype Francine |
| 1:40.7 | Segan. |
| 1:41.7 | Francine Segan, welcome to the show. |
| 1:44.0 | A delight to be with you. |
| 1:46.0 | You know, this is just going to be such a fun presentation from you. |
| 1:50.0 | There will be a reception following along with Italian treats. What else can we expect from your |
| 1:56.2 | presentation at the Smithsonian that day? You'll hear wonderful tips on how to make simple |
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