Baccelli is the Tuscan word for “fava beans,” which are called elsewhere in Italy fave. In the spring, baccelli are a common staple in most Florentine kitchens….
Francine Segan is a celebrated food historian and one of America’s greatest connoisseurs of Italian cuisine. She regularly appears on TV, lectures across the world, and writes for several publications and magazines. Six of her books have been nominated for James Beard awards.