Silvano Marchetto

Silvano Marchetto
Did you know?

Silvano has been known to call the restaurant’s kitchen when he is on vacation in Italy to ask the chefs to prepare something similar to a dish he has just experienced. In the same vein, he has also dreamed about a dish that he then recreates.

Silvano Marchetto
Silvano's Featured Recipe
Potato Gnocchi

Click here for recipe

Silvano Marchetto is the chef-owner of  Da Silvano, which opened in 1975 in New York’s Greenwich Village and Scuderia, a trattoria across the street. Since its opening, Da Silvano has served Tuscan food for lunch and dinner seven days a week.


Silvano was born in Florence, Italy, where, even as a child, he enjoyed socializing with family and friends and eating food cooked by his grandmother and father, both of whom, he says, were excellent cooks. Although he first thought of studying engineering, he ended up in culinary classes when he discovered the engineering courses were full. After attending culinary school , he left home for Switzerland and Paris, to perfect his skills at several of the top restaurants and hotels in both countries.

He moved to the United States in 1968, where he began his culinary life as a waiter, determined to save enough money to open his own restaurant. When the owner of a local  Village bar called Bimbo’s died, Silvano acted fast so that on May 1, 1975, he was able to open the doors of the restaurant he still owns. Over the years the restaurant has grown from four tables and now occupies two rooms side by side, a wide sidewalk cafe facing Sixth Avenue, and a popular annex, Da Silvano Cantinetta, just next door.


In 2001, Silvano collected his favorite recipes and stories in his first book, The Da Silvano Cookbook. The book includes photographs from the restaurant and his home in Italy.  He also produces and distributes a line of his own food products, including olive oils, vinegars, and (coming soon) sauces.

Latest Recipes

Fava Beans and Pecorino Toscano

In Tuscany, fava beans and Pecorino Toscano cheese are a classic springtime combination because that’s when the beans come into season. T...

(1 Votes)

Gnocchi with Lobster

This recipe illustrates how simple cooking can be when you bring together a few ingredients that were meant for each other. Be careful no...

(1 Votes)

Potato Gnocchi

When you buy gnocchi in stores, it’s often so heavy that it makes you uncomfortably full. But properly made gnocchi are light and fluffy....

(1 Votes)

Tuna Tartar

Living in New York City, I’ve come to appreciate a lot of food that I never experienced in Italy. One of my favorites is sushi. This reci...

(1 Votes)

Pepper Tuna

When I worked in Paris years ago, one of my favorite dishes to eat was steak au poivre—steak coated in coarsely ground pepper before it’s...

(1 Votes)

Sautéed Broccoli di Rapa

Broccoli di rapa is a versatile Italian vegetable that goes very well with many poultry and meat dishes. The stems and leaves are edible,...

(1 Votes)

Leghorn-Style Cod

This recipe is based on my very fond memories of seafood in Livorno (Leghorn in English). A lot of people make the dish with olives, but ...

(1 Votes)

Swiss Chard

Swiss chard is less common than spinach, but it’s often a better choice. It’s a more sturdy green that pairs just as well with fish, poul...

(1 Votes)

Crème Brulée

At Da Silvano, we brand the restaurant’s initials into the top of each crème. Obviously, you can’t do this at home, but you should not sk...

(1 Votes)
Cookbooks, etc

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