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Appears in
Italian Regional Cookery

By Valentina Harris

Published 1990

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When we visited Pinuccia Gaetani at her lovely cottage high in the mountains of Aosta, she made us a marvellous dish of polenta with Fonduta, using the wonderful Fontina cheese that is unique to this region. The grasses eaten by the mountain cattle give the cheese a very special flavour. The milk collected from all over the mountain pastures is turned into Fontina using an age-old recipe, and it is left to mature in deep tunnels bored right into the mountains themselves. We visited several