{"id":10710,"date":"2019-12-09T14:22:33","date_gmt":"2019-12-09T13:22:33","guid":{"rendered":"https:\/\/shop.divinporcello.it\/menu-2\/"},"modified":"2026-04-23T18:03:35","modified_gmt":"2026-04-23T16:03:35","slug":"menu-2","status":"publish","type":"page","link":"https:\/\/divinporcello.it\/en\/menu-2\/","title":{"rendered":"MEN\u00d9"},"content":{"rendered":"

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STARTERS<\/strong><\/h1>\n

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The Mastro Giovanni’s platter<\/h3>\n

Jambum di Masera, Salame,\u00a0Mortadella Ossolana,\u00a0Lumbar and Lard, Pancetta,\u00a0Lardo with herbs Brisaola\u00a0Ossolana, Coppa with herbs[\/vc_column_text][\/vc_column_inner][vc_column_inner width=”1\/2″][vc_column_text]<\/p>\n

“Divin” Platter<\/h3>\n

Mastro Giovanni’s Selection with added head salami, Rosemary-cured cheek, Rosemary-cured cheek, Herb-cured pork tenderloin and typical cheeses<\/span><\/p>\n

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Selection savage<\/h3>\n
Salami, mocetta, ham, bresaola, dried meat, and violin of:<\/div>\n
Venison, Roe Deer, Wild Boar subject to availability. Served with Served with Formazza Valley butter<\/div>\n
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FIRST COURSES<\/strong><\/h1>\n

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OLD-FASHIONED OSSOLA GNOCCHI<\/h3>\n

Pasta made from chestnut and pumpkin flour, seasoned with roast sauce and\u00a0local melted cheese<\/p>\n

TAGLIOLINI WITH NORCINO <\/span><\/h3>\n

Fresh pasta with local salami rag\u00f9<\/span><\/p>\n

PASTA AND BAJAN “RUSTII” (seared) <\/span><\/h3>\n

“Reginette” pasta with salami, flat beans, and local Ossola<\/span> cheese<\/span><\/p>\n

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RISOTTI<\/h3>\n

with Masera porcini mushrooms<\/p>\n

with “Prunent” Ossola heroic wine<\/p>\n

with nettles, caramelized pears, and Walser cheese<\/p>\n

with Bettelmatt 2024 selection<\/p>\n

with Blu di Formazza and DULZ reduction with aromatic pepper[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

LAUSCERA DEL DIVIN PORCELLO<\/strong><\/h2>\n

[\/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text]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[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

HISTORICAL MEAT PLATES\u00a0<\/strong><\/h1>\n

Fassona Beef Sliced with Porcini Mushrooms\u00a0<\/span><\/p>\n

Bettelmatt Fillet, beef fillet with fondue in Bettelmatt\u00a0<\/span><\/p>\n

Crispy Pork slow-cooked with beer sauce, apples, and grain mustard <\/span><\/p>\n

Walnut and Honey Fillet, beef fillet with local cream, walnuts, and honey\u00a0<\/span><\/p>\n

Beef sirloin accompanied by caramelized red onions\u00a0<\/span><\/p>\n

Fillet with Apples in \u201cErbaB\u00f6na\u201d Pork fillet slow-cooked, caramelized with honey and mustard cooked in hay <\/span><\/p>\n

Duck Breast in Crodino and caramelized orange*\u00a0<\/span><\/p>\n

Fillet Selection \u201cDivin\u201d, beef fillet, grilled selection\u00a0<\/span><\/p>\n

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OTHER SPECIALITIES<\/h1>\n

Short-aged venison carpaccio* with warm red fruit salad with brandy\u00a0<\/span><\/p>\n

Bettelmatt strudel and Ossola honey\u00a0<\/span><\/p>\n

Ossolana-style tartare Fassona beef with crispy egg, anchovy, caper, and mustard pesto\u00a0<\/span><\/p>\n

Saddle of venison* with flamb\u00e9ed chestnuts and port\u00a0<\/span><\/p>\n

Venison sirloin* with juniper and prune, with Beura corn cake\u00a0<\/span><\/p>\n

Nettle omelette and drops of balsamic vinegar\u00a0<\/span><\/p>\n

Tometta Formazzina, grilled tometta with pears and honey\u00a0<\/span><\/p>\n

Mille-feuille with truffle, puff pastry with Walserino fondue <\/span><\/p>\n

Puff pastry with Walserino fondue from \u201cPennati\u201d and truffle\u00a0<\/span><\/p>\n

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DRY-AGED RIBS<\/h1>\n

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Wagyu Tender, soft, and extremely delicious, subject to availability <\/span><\/p>\n

Chianina PGI Tender, flavorful, lightly marbled but with a strong flavor, the cattle are raised using natural methods (Agricola San Giobbe) <\/span><\/p>\n

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. <\/span><\/p>\n

Prussian Tender and flavorful, it has elegant sweet notes; the marbling dissolves during cooking, increasing the flavor and tenderness.<\/span><\/p>\n

Celtic Authentic flavor, nutty notes, and a pronounced aroma <\/span><\/p>\n

Spanish Specially aged to enhance its qualities, a light layer of fat with a delicate flavor <\/span><\/p>\n

Danish Bright red color, soft, tender, and pleasantly juicy\u00a0<\/span><\/p>\n

Irish Tender with a bold flavor, intense and balanced aroma <\/span><\/p>\n

“Wegrill” uses infrared radiation to activate the Maillard reaction, the crunchy effect typical of grilling. Rib steaks cost \u20ac7 per 100g, <\/span><\/em><\/p>\n

Wagyu and Chianina beef cost \u20ac10 per 100g, displayed in the Dry Age maturator, resting for 10 to 60 days or more.<\/span><\/em>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

35 YAER MENU’<\/strong><\/h1>\n

[\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text]35 YAERS MENU’\u00a0 The best of our story<\/p>\n

Mastro Giovanni’s Platter, <\/span>a selection from the family’s cured meats served with tuna, pork, and giardiniera <\/span><\/p>\n

Old-fashioned Ossola Gnocchi made with chestnut flour and pumpkin, topped with creamed meat and melted local cheese <\/span><\/p>\n

Typical Lauscera Pork fillet and loin cooked tableside on stone, with flavored mayonnaise and baked potatoes <\/span><\/p>\n

Our Tarte Tatin Puff pastry with caramelized apples<\/span><\/p>\n

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SIDE DISHES AND DELICACIES<\/strong><\/h1>\n

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  • Roast potatoes<\/li>\n
  • Green or mixed salad<\/li>\n
  • Steamed seasonal vegetables<\/li>\n
  • Small selection of grilled vegetables<\/li>\n<\/ul>\n

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    CHEESES<\/strong><\/h1>\n

    [\/vc_column_text][vc_row_inner][vc_column_inner][vc_column_text]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\u2019Alpe and Bettelmatt[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]<\/p>\n

    DESSERT<\/h1>\n

    Our Tarte Tatin puff pastry with caramelized apples and homemade ice cream <\/span><\/p>\n

    Delicious panna cotta with toffee sauce <\/span><\/p>\n

    Chef’s dessert daily special depending on the season <\/span><\/p>\n

    Williams pears in Prunent with Parmesan ice cream <\/span><\/p>\n

    Sorbet<\/span><\/p>\n

    Soft cake with extra-bitter chocolate Guayaquil<\/p>\n

    Meringue to pair with salted caramel, chocolate, or berries<\/p>\n

    Divinamis\u00f9 a reinterpretation of tiramisu our way<\/p>\n

    Torroncino semifreddo with “Fugascia” cream and vanilla<\/p>\n

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    [vc_row][vc_column][vc_column_text] STARTERS [\/vc_column_text][vc_row_inner][vc_column_inner width=”1\/2″][vc_column_text] The Mastro Giovanni’s platter Jambum di Masera, Salame,\u00a0Mortadella Ossolana,\u00a0Lumbar and Lard, Pancetta,\u00a0Lardo with herbs Brisaola\u00a0Ossolana, Coppa…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/pages\/10710"}],"collection":[{"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/comments?post=10710"}],"version-history":[{"count":34,"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/pages\/10710\/revisions"}],"predecessor-version":[{"id":13873,"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/pages\/10710\/revisions\/13873"}],"wp:attachment":[{"href":"https:\/\/divinporcello.it\/en\/wp-json\/wp\/v2\/media?parent=10710"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}