« back to encyclopedia search results
A speciality of the Valle d"Aosta area of Italy; this is a cheese dip in the style of a Swiss fondue, made made with local Fontina. On special occasions grated white truffles are sprinkled over the top before serving. See 'Fondue'
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.