Chef Davide Palluda, Piedmontese fondue. The high concentration of fontina d’Aosta DOP and local Piedmontese cheese makes this fondue a rich and tasty dish that is the perfect compliment to white truffle.
Serving suggestions: it is ideal on toast and boiled vegetables or in risottos and soups. How to prepare: in order to preserve the flavour and aroma of the original recipe, we recommend heating the fondue for 10 minutes in a bain-marie with the water simmering.
Ingredients: toma, fontina, cream, egg yolks, butter, corn starch, acidity corrector: sodium citrate, preservative: potassium sorbate. Allergens: may contain almonds, hazelnuts, pistachios and other nuts, eggs, milk and fish.
Editor's note: Davide Palluda’s taste philosophy is applied consistently also in the passage from the restaurant to the DP Laboratory, opened in 2006 together with his wife Annalisa. Here, raw materials, technology and research merge, with the aim of maintaining all the freshness and delicacy of the taste and primary aromas. The inspiration comes from two reflections which are as old as mankind: the idea of one season which thinks for the next one, and the concept/dream of preserving quality in time.[Piedmont, Italy]
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