Fonduta valdostana

Fonduta valdostana is made with Fontina, a cow’s-milk cheese produced only in the Aosta Valley. Thin slices of the cheese are soaked in milk for several hours. Then they are melted over low heat or in a bain‑marie with butter, stirred constantly, and egg yolks are added one by one until it becomes a smooth, thick cream. It does not contain wine or alcohol, which distinguishes it from Swiss fondue, which is more elastic.

It is served hot, in a pot or on warmed plates, with cubes of toasted bread, boiled potatoes or polenta for dipping. In richer versions, it is topped with shavings of white truffle.

Fontina has been produced in the valley for centuries and has had protected designation of origin status since 1996. The milk comes from Valdostana cows fed on the region’s hay and grass, and in summer part of production takes place in the alpages, the high‑altitude pastures. Fonduta is one of the traditional dishes made with Fontina in the valley.

There is no single town of origin for the dish: it belongs to the cuisine of the whole region and is prepared in homes and restaurants across the valley, especially in winter, from December to February. The Aosta Valley is bilingual, and the dish is also called in French fondue à la valdôtaine.