Fonduta Valdostana con Uovo Poché e Tartufo Nero - Aosta Valley Fontina Fondue with Poached Egg and Black Truffle Story of the Dish Fonduta Valdostana con Uovo Poché e Tartufo Nero - Aosta Valley Fontina Fondue with Poached Egg and Black Truffle is best understood through the Italian principle of building flavor with a small number of well handled ingredients. The identity of the dish comes from the balance between its main component, the cooking method, and the regional log

Italian Artichoke Soufflé with a Molten Fontina Center Story of the Dish A properly made soufflé is a demonstration of precision: lightness, temperature control and timing all matter. Here fresh artichokes provide the dominant flavor while a small cube of Fontina melts inside during baking. The goal is a clean vertical rise, a lightly golden exterior and a soft, moist interior. The cheese center should be a surprise, not the weight that defines the dish. Recipe Information Re

Zuppa di Cipolle Gratinata con Fontina DOP e Pane Casereccio (Italian Gratinated Onion Soup with Fontina DOP and Country Bread) Zuppa di Cipolle Gratinata con Fontina DOP e Pane Casereccio Story of the Dish Slow cooked onion soups are strongly associated with French cuisine, but northern Italy also has a tradition of onion based soups enriched with local cheeses. This Italian interpretation uses Fontina DOP from Valle d'Aosta and Parmigiano Reggiano over toasted country bread