Fonduta

Fonduta is the Italian equivalent of the Swiss fondue, and another mountain dish, since the required cheese – fontina – is made in the Val d’Aosta. Edam can be substituted for fontina, and many people these days reduce the quantity of butter given below.

Fonduta is served like Bagna Cauda in special pots, or one pot, over a burner, with bread to dip in it. Or on toast, like Welsh rabbit, or as a sauce over chicken or veal. To my mind the essential thing is a glass of a good Barolo o