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La Dolci Vita, Italy’s Desserts. Interview with author, Francine Segan

The Smithsonian Associates Interview Series

The Not Old Better Show, 2018

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.

Francine Segan, Dolci Italy’s Sweets

Check out our website for tickets and more information about Smithsonian Associates, see our website: notold-better.com Or, directly at Smithsonian Associates.

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The Not Old Better Show, Paul Vogelzang
The Not Old Better Show, Paul Vogelzang

Written by The Not Old Better Show, Paul Vogelzang

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