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STARTERS
The Mastro Giovanni’s platter
Jambum di Masera, Salame, Mortadella Ossolana, Lumbar and Lard, Pancetta, Lardo with herbs Brisaola Ossolana, Coppa with herbs
“Divin” Platter
Mastro Giovanni’s Selection with added head salami, Rosemary-cured cheek, Rosemary-cured cheek, Herb-cured pork tenderloin and typical cheeses
Selection savage
Salami, mocetta, ham, bresaola, dried meat, and violin of:
Venison, Roe Deer, Wild Boar subject to availability. Served with Served with Formazza Valley butter
FIRST COURSES
OLD-FASHIONED OSSOLA GNOCCHI
Pasta made from chestnut and pumpkin flour, seasoned with roast sauce and local melted cheese
TAGLIOLINI WITH NORCINO
Fresh pasta with local salami ragù
PASTA AND BAJAN “RUSTII” (seared)
“Reginette” pasta with salami, flat beans, and local Ossola cheese
RISOTTI
with Masera porcini mushrooms
with “Prunent” Ossola heroic wine
with nettles, caramelized pears, and Walser cheese
with Bettelmatt 2024 selection
with Blu di Formazza and DULZ reduction with aromatic pepper
LAUSCERA DEL DIVIN PORCELLO
A dish served on a heated soapstone, on which pork fillet and loin can be cooked directly at the table. This is a meat that is free from fat and cholesterol, which is well suited to the modern-day diet, maintaining good levels of softness and flavour thanks to the cooking method
HISTORICAL MEAT PLATES
Fassona Beef Sliced with Porcini Mushrooms
Bettelmatt Fillet, beef fillet with fondue in Bettelmatt
Crispy Pork slow-cooked with beer sauce, apples, and grain mustard
Walnut and Honey Fillet, beef fillet with local cream, walnuts, and honey
Beef sirloin accompanied by caramelized red onions
Fillet with Apples in “ErbaBöna” Pork fillet slow-cooked, caramelized with honey and mustard cooked in hay
Duck Breast in Crodino and caramelized orange*
Fillet Selection “Divin”, beef fillet, grilled selection
OTHER SPECIALITIES
Short-aged venison carpaccio* with warm red fruit salad with brandy
Bettelmatt strudel and Ossola honey
Ossolana-style tartare Fassona beef with crispy egg, anchovy, caper, and mustard pesto
Saddle of venison* with flambéed chestnuts and port
Venison sirloin* with juniper and prune, with Beura corn cake
Nettle omelette and drops of balsamic vinegar
Tometta Formazzina, grilled tometta with pears and honey
Mille-feuille with truffle, puff pastry with Walserino fondue
Puff pastry with Walserino fondue from “Pennati” and truffle
DRY-AGED RIBS
Wagyu Tender, soft, and extremely delicious, subject to availability
Chianina PGI Tender, flavorful, lightly marbled but with a strong flavor, the cattle are raised using natural methods (Agricola San Giobbe)
Fassona P.A.T. traditional agri-food product Firm, tender, and rich in juice, it has a delicate aroma and the right balance between lean mass and fat mass.
Prussian Tender and flavorful, it has elegant sweet notes; the marbling dissolves during cooking, increasing the flavor and tenderness.
Celtic Authentic flavor, nutty notes, and a pronounced aroma
Spanish Specially aged to enhance its qualities, a light layer of fat with a delicate flavor
Danish Bright red color, soft, tender, and pleasantly juicy
Irish Tender with a bold flavor, intense and balanced aroma
“Wegrill” uses infrared radiation to activate the Maillard reaction, the crunchy effect typical of grilling. Rib steaks cost €7 per 100g,
Wagyu and Chianina beef cost €10 per 100g, displayed in the Dry Age maturator, resting for 10 to 60 days or more.
35 YAER MENU’
35 YAERS MENU’ The best of our story
Mastro Giovanni’s Platter, a selection from the family’s cured meats served with tuna, pork, and giardiniera
Old-fashioned Ossola Gnocchi made with chestnut flour and pumpkin, topped with creamed meat and melted local cheese
Typical Lauscera Pork fillet and loin cooked tableside on stone, with flavored mayonnaise and baked potatoes
Our Tarte Tatin Puff pastry with caramelized apples
SIDE DISHES AND DELICACIES
- Roast potatoes
- Green or mixed salad
- Steamed seasonal vegetables
- Small selection of grilled vegetables
CHEESES
We offer a selection of Ossola cheeses, depending on production and the season: Fresh Caprini, Mature Caprini, Flavoured Robiole, Creamy or matured Pecorini, Tome from the lower Ossola valley, Cistellino, Grasso d’Alpe and Bettelmatt
DESSERT
Our Tarte Tatin puff pastry with caramelized apples and homemade ice cream
Delicious panna cotta with toffee sauce
Chef’s dessert daily special depending on the season
Williams pears in Prunent with Parmesan ice cream
Sorbet
Soft cake with extra-bitter chocolate Guayaquil
Meringue to pair with salted caramel, chocolate, or berries
Divinamisù a reinterpretation of tiramisu our way
Torroncino semifreddo with “Fugascia” cream and vanilla