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Francine Segan, one of America’s foremost experts on Italian cuisine, is an engaging public speaker, author, TV personality and consultant. A noted food historian and James Beard-nominated author of six books including "Dolci: Italy's Sweets" and "Pasta Modern: New & Inspired Recipes from Italy" (both published by Stewart, Tabori & Chang).

Her many TV appearances include "Today" and "Early Show," and she has been featured on numerous specials for PBS, the Food Network and the History, Sundance and Discovery channels.

She is the U.S. spokesperson for several distinguished Italian companies including Lavazza, Felicetti, Amedei and Garofalo. As spokesperson for Carrabba's Italian Grill, a chain of 350 restaurants, she is featured in their La Pasta Vita video series.

Francine co-edited "Entertaining from Ancient Rome to the Super Bowl," a 2-volume encyclopedia, which was a finalist for the coveted Gourmand World Cookbook Award given each year in Paris. She contributed the chapter on Ruth Reichl for the book "Icons Of American Cooking" and translated two books -- "Nutella Passion" and "The Pleasures of Espresso" -- from Italian into English for Giunti, Italy's largest privately owned publisher.

Segan writes for several magazines including Epicurious, Food Arts and Gastronomica. She writes extensively about chocolate and authored several chapters of Rutgers University’s catalogue "Bitter Sweet: The Chocolate Show" and contributed the chapter "Italian Chocolate" for the upcoming Oxford Encyclopedia of Sweets. She lectures across the country for the prestigious speaker's bureau Cassidy & Fishman and is a frequent guest speaker at the Institute for Advanced Study at Princeton University, Smithsonian Museum in Washington, D.C., Virginia Fine Arts Museum and Museum of Natural History in New York.

Massimo Bottura is considered by many to be Italy’s greatest chef. Credit: Copyright 2015 Max Bennici

Massimo Bottura, considered by many to be Italy's greatest chef, earned three Michelin stars and his restaurant Osteria Francescana in Modena is ranked second

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Follow Via Emilia in Italy to discover the culinary delights of Emilia-Romagna. Credit: Copyright Emilia-Romagna Tourism Board

In the United States, to "get your kicks" we've got Route 66. But in Italy, for an unforgettable travel experience follow the ancient Roman

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Andrew Zimmern takes a simple grilled broccoli rabe, tosses it with cooked pasta and tops it with easy-to-make lemony bread crumbs. Credit: Copyright Madeleine Hill

Pasta is the perfect summer food. It's easy to cook, light, healthy and can be served in all sorts of exciting ways. It can

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Garlic shrimp is best eaten sizzling hot when the aroma of the garlic and saffron are most potent. Credit: "Opera Lover's Cookbook" by Francine Segan

For Valentine's Day, what could be more romantic than a homemade dinner? If you are looking for that dish that says love, look to

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Tortellini, little belly button-shaped stuffed pasta, is one of the iconic dishes of the Emilia-Romagna region of Italy, especially the Bologna and Modena provinces. Credit: Paolo Barone, Emilia-Romagna Turismo

Italy has dozens of filled pasta that come in different shapes and sizes -- ravioli, mezzelune, agnolotti, cappelletti and tortellini. Feb. 13 is National

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Spaghetti in a red wine sauce. Credit: Emanuele Lombardo

Sicily is "one of the most exciting wine regions of the world," according to New York Times chief wine critic Eric Asimov. Robert Parker

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Zuppa alla Frantoiana is a rich Tuscan winter soup. Credit: Aurelio Barattini

An apple a day might keep the doctor away, but according to studies on diet, a bowl of soup a day can help you

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The classic Italian Negroni. Credit: Francine Segan

Gin, a crystal-clear distilled grain spirit, dates to at least the 1600s and was initially touted as a medicinal cure for everything from stomachaches

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