- The Premier Italian American Newspaper Since 1931 -
Executive Chef and owner Mario Carlino, left, with Chef Jose and an assortment of homemade desserts at Divina Ristorante.

Recipe of the Month from Divina Ristorante

Each month the Italian Tribune has featured reviews of area restaurants, highlighting the specialties of the house. Many readers have not only raved about their experiences at the restaurants, but have requested recipes that could be prepared at home. As a monthly feature, we are spotlighting dishes and recipes that executive chefs and owners of the restaurants have selected especially for the readers of the Italian Tribune. This month we visit Divina Ristorante in Caldwell, New Jersey and feature the delicious Fettuccine alla Silana as prepared by Executive Chef and owner Mario Carlino.

Divina Ristorante offers only the best tasting and highest quality Italian food in a stylish and warm atmosphere, where you are sure to feel cozy and comfortable.

Fettuccine alla Silana

Pasta alla silana is a recipe that is replicated throughout Italy, but originated in La Sila – the mountainous plateau in Calabria. It is prepared in a tomato sauce with mushrooms, guanciale with caciocavallo and pecorino cheeses. It is a rich and satisfying dish.

For four servings


  • 12 oz fresh fettucine
  • 10 fresh plum tomatoes blanched and peeled
  • 4 oz guanciale, cut into small cubes
  • 5 oz caciocavallo Silano or provolone, cut into cubes
  • 1 red onion, peeled and chopped
  • 4 oz fresh porcini mushrooms
  • 4 oz pecorino grated
  • 1/4 cup chopped Italian parsley
  • 1 tsp crushed red pepper flakes
  • 2-3 tbsp extra virgin olive oil.
  • salt and pepper


Cut the blanched and peeled tomatoes into quarters and remove most of the seeds. Sauté the onion over a medium flame in a little olive oil together with the guanciale and red pepper flakes until the guanciale fat starts to become translucent. Once the meat is crispy, add the peeled tomatoes and continue to cook until they start to soften. Add the porcini mushrooms and a few grinds of fresh black pepper. Cook for 7-8 minutes.

Meanwhile, boil a pot of water for the pasta. Add salt once it boils and then bring to a boil again. The fresh fettucine will cook very quickly, so keep an eye on it to ensure it will be al dente. Once ready, drain the pasta and add the sauce. Mix well, then add the parsley and diced caciocavallo. Let it rest for a minute to melt the cheese. Serve immediately with the grated pecorino.

Divina Ristorante is located at 461 Bloomfield Avenue in Caldwell, New Jersey and is BYOB. They are open from 11:00 am until 9:30 pm, Tuesday through Friday; 3:00 pm until 9:30 pm on Saturday and 3:00 pm until 8:00 pm on Sunday. Closed on Mondays. Call 973-228-5228 for reservations.