Valdostana Fondue

Valdostana fondue is a traditional dish from the Aosta Valley, warm and welcoming, perfect for cold days. Here’s how to prepare it:

Ingredients

• 300 g of Fontina DOP (typical of the region, it can age to have a more intense flavor)
• 1 glass of whole milk
• 2-3 egg yolks (depending on the desired consistency)
• 20 g of butter
• Pepper to taste (as much as needed)
• 1 teaspoon of flour (optional, if a denser consistency is desired)

Preparation

1. Start by cutting the Fontina into small cubes and soak it in milk for about two hours to soften it.
2. Transfer the Fontina and milk into a saucepan, adding the butter. Put the pot on the stove and melt the Fontina in a double boiler or over very low heat, stirring continuously.
3. When the Fontina has almost completely melted, add the sifted flour if you have chosen to use it, to increase the density of the fondue.
4. Remove the pot from the heat, let it cool slightly, then incorporate the egg yolks, stirring vigorously to mix everything without the yolks curdling.
5. Put the pot back on the heat for a couple of minutes to thicken the fondue, adding a pinch of pepper.
6. Serve the hot fondue accompanied by cubes of bread, boiled or raw vegetables, air-dried meat like mocetta, or whatever your imagination suggests.

It is said that fondue was invented as a way to use up cheese that became hard. Today, Valdostana fondue is one of the most exquisite representations of Alpine cuisine, and often an “fujot” is used, a tabletop stove that keeps the fondue warm while guests help themselves.