![Fonduta alla Valdostana](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/dishes/fonduta-alla-valdostana--366dc6cb-7084-4f82-a00f-83d73b109aae.png)
Dish
Fonduta alla Valdostana
Valdostana Fondue
Fonduta alla Valdostana is made by melting Fontina cheese in a double boiler with milk and egg yolks. The resulting fondue is creamy, smooth, and flavorful. It is traditionally served with cubes of bread for dipping. Fonduta alla Valdostana is a great way to enjoy the flavors of northern Italy.
Origins and history
Fonduta alla Valdostana originated in the Aosta Valley in northern Italy. It is believed to have been created in the 18th century as a way to use up leftover cheese and bread. The dish has since become a beloved Italian tradition and is now enjoyed around the world.
Dietary considerations
Gluten-free
Variations
There are many variations of cheese fondue, each with its own unique combination of cheeses and flavorings. Some popular variations include fondue moitié-moitié, made with equal parts Gruyere and Vacherin Fribourgeois cheeses, and fondue bourguignonne, made with hot oil for cooking meat.
Presentation and garnishing
Fonduta alla Valdostana is traditionally served in a fondue pot over a flame to keep it warm. Garnish with fresh herbs such as thyme or rosemary.
Tips & Tricks
To prevent the cheese from clumping, add a little cornstarch to the grated cheese before adding it to the pot.
Side-dishes
Cubes of bread for dipping
Drink pairings
Red wine or tea
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