This is a preview of the content in our Italian Food Decoder app. Get the app to:
  • Read offline
  • Remove ads
  • Add Map function to find sites, as well as your own custom locations (your hotel...)
  • Build a list of your own favourites
  • Search the contents with our advanced text search functionality
  • ... and more!
iOS App Store Google Play

fonduta

cheese sauce, fondue

A fonduta can be made out of many different cheeses (fontina, parmigiano, pecorino), and incorporated into risottos, pasta sauces, vegetable side dishes and oven dishes.

A proper fonduta for fondue isn't just melted cheese, but a mixture of cheese (usually fontina) milk, butter and egg yolk, maybe with a hint of garlic, and in Piedmont, some sliced white truffles. Into this you may dip bread, potatoes, meat or vegetables (broccoli and cauliflower are favourites).

As in other countries there are many variations on fondue: fonduta alla bourguignonne, a French invention where meat is cooked in a central pot of hot oil, or a dessert fonduta al cioccolato, where fruits are dipped into melted chocolate.

Text © Dana Facaros and Michael Pauls

Images by: Andrew Magill