Valle d'Aosta · Aosta
Fonduta valdostana
Aosta Valley Fontina fondue
Fontina melted with milk, butter and egg yolks into a silky cream, served with toasted bread, boiled potatoes or polenta.
Documented tradition✓Sources checked · October 2026
- Course
- AntipastoStarter
- Serves
- 4
- Prep
- 15 min
- Cook
- 20 min
La provenienza
Where this recipe comes from
Fonduta is the Alpine cousin of Swiss fondue, but thickened with egg yolks rather than wine and starch. It depends entirely on Fontina, the PDO cheese made from the whole raw milk of Valdostana cows.
There is no official recipe: the version here is the one Aosta Valley sources agree on — Fontina, whole milk, butter and egg yolks, and nothing else.
- Provenance
- Documented traditionA regional tradition documented in cookbooks and local practice, with no single official text.
- Defined by
- Aosta Valley tradition
- Reference
- Based on Fontina PDO
Ingredienti
Ingredients
servings
Preparazione
Method
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Errori comuni
Common mistakes
- Heating it too fast — the cheese turns stringy and the yolks scramble.
- Adding wine or cornflour as in Swiss fondue: the fonduta is thickened only by the egg yolks.
- Salting it — Fontina is salty enough.
Fuori dall'Italia
Cooking it outside Italy
- Outside Italy, ask for Fontina from Valle d'Aosta specifically; Danish ‘fontina’ is a different, milder cheese.
