Daily Archives: 16/02/2014

Main Menu

Among our specialties of meat we can offer you the Lausciera of Divin Porcello, a dish consisting of a hot soapstone, on which you can cook tenderloin and pork loin at the table. It is a meat free of fat and cholesterol that is well suited to the modern diet keeping in cooking a good softness and palatability.

Lausciera the Divin Porcello with Baked Potatoes

Pietra Ollare

Fillet of Piedmont

Our Le proposte:

Grigliata Mista di Carne (salamino, sausage, pork, manzo, calf, bacon)
Sliced ​​Beef Grilled Lombatello
Chianina Beef Rib
Rib of Beef Piemontese breed
The Other Specialties Meat:
Filetto al Bettelmatt part Kastel
Beef Tenderloin and Honey Walnuts
Sliced ​​Porcini Mushrooms
Cut the butter and rosemary Viceno
Deer ribs to Prunent
Fillet of Pork with Hazelnuts
Fillet of Pork with Chestnuts
Lamb chops Gratin
Breast of Duck with Radicchio and Balsamic Vinegar
Carne Cruda all’Ossolana
Perch fillet with Pistachios

frittata del norcino

We also propose:

Carpaccio Fassona Hazelnut Butter
Sautéed Porcini of Bacan
Mille-feuille with Porcini Mushrooms
Strudel al Bettelmatt
Patty Toma Ossolana and Zucchini
Omelette of Norcino
Vegetables on Plate with Parsley Sauce Delicata
Grilled Tometta Antigoriana


Patate al Forno
Insalata Mista Verde No
Steamed vegetables in season
Little taste of grilled vegetables

Menu Starters

The meats are of our unique production based on ancient recipes of Norcini Ossola handed down to us thanks to the skill and devotion of Master Peter, Our grandfather unforgotten, master not only the production of sausages but also of life which has taught us the art and passion that you have to spend to get good sausages. Mindful of this, We offer our meats:

piatto salumi tipici del Divin Porcello

Mortadella Ossolana,
mixed plate.
We also propose un'assiette of meats of wild deer, chamois, boar, roe according to seasonal availability: mixed plate.
Our production includes cold cuts: The salami Head,
The Mocetta Goat,
The tenderloin smoked