Italian Aosta Valley Veal Rolls — Involtini di Vitello alla Valdostana is a complete professional recipe for Aosta Valley veal rolls filled with Fontina Valdostana and prosciutto cotto, with verified quantities, detailed technique, wine pairing, storage, and nutrition.

Costoletta alla Valdostana (Italian Veal Cutlet with Ham and Fontina) There are two ways to put Fontina inside a veal cutlet. One cuts a horizontal pocket into a thick chop on the bone. The other, the costoletta accoppiata, takes two thin cutlets, lays the cheese and the ham between them and presses the edges into a single sealed parcel. This recipe is the second, and everything in it is organised around one problem: keeping molten Fontina inside a crust three millimetres thi

Italian Piedmont Cardoon Gratin — Cardi Gratinati alla Piemontese is a complete professional recipe for prepared cardoons with Fontina and béchamel, with verified quantities, detailed technique, wine pairing, storage, and nutrition.