Fonduta

This dish of Fontina cheese melted in warmed milk and thickened with egg yolks originates in the Alpine Valle d’Aosta region of northern Italy, where Fontina is produced. (The dish is also common in the adjoining region of Piemonte.) Fonduta is traditionally served over toast or meats, sometimes garnished with a shaving of white truffle. In the modern Italian kitchen, it may also be served as a sauce for meats, vegetables, or polenta, or as a filling for fresh pasta.