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The Italian model of fondue is so luscious, it requires a spoon

Editor’s Note — Don’t miss “Stanley Tucci: Searching for Italy,” airing Sundays at 9 p.m. ET. Tucci is touring throughout Italy to find the secrets and techniques and delights of the nation’s regional cuisines.

(CNN) — The Swiss are well-known for fondue, however their neighbors in Italy have their very own tackle this delectable, melted cheese dish.

The conventional Swiss model melts collectively a wide range of cheeses with wine and a bit little bit of cornstarch for a easy texture. Then the cheese combination is put in a pot rubbed down with a lower garlic clove and seasoned with nutmeg and black pepper.

But on the opposite aspect of the Alps, within the area of Valle d’Aosta, the Italians have their very own model of fondue referred to as fonduta.

Instead of Emmentaler and Gruyère, the Italians use only one cheese: fontina.

Fontina is a creamy semihard cheese with a light, nutty taste.

“Italian fontina cheese from cows fed on sweet grass, high on these mountains, make the fondue so luscious that it doesn’t need the white wine they add in France or Switzerland,” Stanley Tucci stated.

“Oh, my God, that is so good,” Tucci stated, dipping his bread within the heat pot. “So delicious!”

(From left) Sommelier and local teacher Cecilia Lazzarotto and Tucci share a meal of regional specialties from Valle d'Aosta at Alpage Restaurant.

(From left) Sommelier and native trainer Cecilia Lazzarotto and Tucci share a meal of regional specialties from Valle d’Aosta at Alpage Restaurant.

Matt Holyoak

Fonduta Valdostana

(Valle d’Aosta Fondue)

If you want so as to add a gourmand contact, prime the fondue with freshly grated black truffles, that are in season from December to early March and out there at on-line specialty shops. As an alternate possibility, strive presliced truffle flakes, out there on-line year-round.

Makes 2 servings


2 ¼ cups | 500 grams fontina

2 cups | 500 milliliters milk

Four egg yolks

1 ¼ tablespoons | 10 grams all-purpose flour

Black truffle flakes, ideally freshly grated (elective)


Boiled potatoes

Toasted croutons


Bain-marie or double boiler

Fondue pot

Fondue gel gas (if the pot shouldn’t be electrical)


1. Start by eradicating the outer crust of the fontina, then slice it thinly. Cut the fontina into cubes and switch the cheese to an oblong baking dish and pour the milk over it.

2. Drain the cheese and put aside the surplus milk for later (in step 4). Place the cubes of cheese in a saucepan. Fill a bain-marie with water and ensure the water does not contact the underside of the saucepan. This area between the water and the meals helps maintain the temperature fixed and the meals from overheating. Next, place the saucepan on prime, and prepare dinner the fontina over medium warmth, stirring with a wood spoon, till the cheese is melted, 10-15 minutes. At first, you will notice a mass, then slowly the cheese will soften and grow to be extra fluid.

3. Once you have got reached the specified consistency, pour within the egg yolks one after the other, then add the flour and blend repeatedly.

4. Add the leftover milk from step two as wanted to ensure the consistency is easy and creamy.

5. Stir nicely and prepare dinner for an additional 10 minutes. Finally, take away from warmth and mix the cheese combination.

6. Once prepared, pour the fondue into the fondue pot. If utilizing a fondue pot that has a burner, comply with the producer’s directions for getting ready and lighting gel gas on the base beneath the pot that may maintain the fondue heat and protect its fluid consistency.

7. Serve the fondue instantly, whereas it is nonetheless scorching, with boiled potatoes and toasted croutons.

8. Flavor the fondue with truffle flakes, if desired.

This recipe is courtesy of Lorella Tamone of Alpage Restaurant in Breuil-Cervinia, Italy.

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