Da Silvano

Silvano Marchetto introduced the simple elegance of la Cucina Toscana to New Yorkers in 1975, when “Italian” food was heavy on red sauce. It quickly became the haunt of denizens of the art, publishing, fashion and entertainment worlds. The magazine puts the man and the food in context, features private label products and shares some favorite recipes – a good reason to hold on to it – and a reminder to go back and see what Silvano’s cooking up today.

Click to view a portion of this PDF.

Share if you care!Tweet about this on TwitterShare on LinkedInShare on Google+Share on Facebook