Fondue with White Truffle from Alba is a creamy and fragrant delicacy. This cheese fondue, enriched with precious white truffle from Alba, is perfect to enjoy as an appetizer or as a main course. Its preparation is very simple and requires few ingredients, but the final result is incredibly delicious. The melted cheese blends with the white truffle, creating a unique and irresistible combination of flavors.
Every product available on the marketplace is listed and sold by a partner seller indicated on the product page. The platform acts as a metasearch/marketplace: it facilitates discovery and checkout, but the sale is carried out by the seller, who becomes the party responsible for the transaction.
Shipping is handled directly by the seller partner. The package leaves the seller's warehouse, or its logistics network, and is handed over to the carrier. This model enables more efficient deliveries and ensures that order management is handled by those who actually have the product available.
On the product page you will find ingredients, allergens and nutritional information according to the data provided by the seller or manufacturer, i.e. the official label. If you have allergies or intolerances, we recommend that you carefully check the product page before purchasing and contact the seller with any specific questions.
The platform was created to promote and make Italian food Made in Italy more accessible. We select e-commerce food sellers with coherent catalogs and transparent information. Each product is linked to an identifiable seller and a complete information sheet: we want buying here to mean buying with confidence.
Delivery times and costs depend on the seller and the destination. At checkout you will always find the current delivery estimate before confirming payment. For international shipments, times may vary depending on the country and the carrier.
Cut the Fontina d'Aosta and Fontal into cubes, place them in a bowl and cover them with milk.
Let them rest for six hours at room temperature.
Transfer the cheese and milk mixture into a tall, narrow saucepan and place it over a hot bain-marie: use the whisk to melt the Fontina cheeses.
Then add five egg yolks and finish cooking, stirring constantly.
After a few minutes the fondue will take on a creamy, thick appearance; it is time to serve it piping hot in small bowls covered with shavings of white truffle from Alba.
The fondue is a dish that must be prepared at the last moment, just before serving.
Recommended wine: vintage Barolo
Saucepan
Whisk
Truffle slicer
Store the fondue in the refrigerator for up to 2 days.
Fondue with White Truffle from Alba is a traditional appetizer of Piedmontese cuisine.
Italia, Piemonte
| Energy (kcal) | 196 |
| Carbohydrates (g) | 3.1 |
| of which Sugars (g) | 2.86 |
| Fat (g) | 14.1 |
| of which Saturates (g) | 9.07 |
| Protein (g) | 14.35 |
| Sale (g) | 0.79 |
