Silvano Marchetto

Distinctly Tuscan, daringly global, and irrefutably New York, Silvano Marchetto's restaurant Da Silvano has been an icon for fresh ingredients and provocative flavors for 26 years.

Silvano was born in Trento, Italy to parents with no culinary expertise. He moved to Florence at a young age and came to identify with its Florentine culture and cuisine. One of his early jobs was as a broiler-cook at the Ristorante Raspanti in the ancient town of Fiesole, near Florence, mentioned in Dante's "Divine Comedy". After stints at restaurants and hotels in Switzerland and Paris, he arrived in New York's Greenwich Village in the fall of 1968. He worked at Portofino restaurant and Derby Steak House, both establishments that eventually became a part of the area's unique past. Another such spot, Bimbo's, changed hands and became Da Silvano's, which means informally, "I'm going to Silvano's."

In a demanding restaurant scene, New Yorkers often seek what is new and exciting. Silvano's has survived the times with the motto "There's nothing more exciting than great ingredients prepared with respect and love." Silvano works with Italian basics like ancient grains, farro and spelt. He uses only the freshest ingredients, and serves them simply on the plate. His cuisine has been molded by experience and travel,with dishes like carpaccio di coda rospo e melone, a monkfish and melon appetizer inspired by a trip to St. Tropez. Other dishes are distinctly Silvanian, like fresh tomatoes in his white clam sauce, and veal scallopine with mushrooms and cream. Yet a third category remains true, 2001 saw the publication of the Da Silvano Cookbook: simple secrets from New York's favorite Italian restaurant, the first of its kind. Silvano's cookbook embodies the simplicity, elegance and creativity that his patrons have come to know and love, peppered with his charming and characteristic narration.

Although Da Silvano's has become a favorite haunt of the film, music, media and fashion worlds, Silvano himself remains unchanged. He continues to draw on the wealth of his heritage, and the inspiration of a myriad of cultures, peoples and flavors.

Chef's Recipes :

Braised Lamb Chops

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