Fonduta

The fondue is a typical northern dish (Swiss and Austria in particular) there are two types of fondue, the cheese (the classic one) and the bourgignon which is made with boiling oil and pieces of meat. The fondue is a “community” dish, in fact there is a pot placed at the center of the table, under the pot, there is a cooker that keeps the cheese liquid. In the pot is melted this cheese (it is a particular cheese, the Swiss is slightly alcoholic, the fondues cooked in northern Italy using fontina) and then you dip pieces of bread strung on skewers. The origin of the fondue is not clear: some one say that was born in Geneva, or in Turin, in Cavour period. A historical evidence is discovered way back in 1854: a classic recipe was published in “Treatise on Cooking” by Giovanni Vialardi , chef of King Carlo Alberto and Vittorio Emanuele II. The fondue is a unique dish very substantial, everybody always eaten with toasted bread or polenta slices sometimes adds pepper to make it more flavorful.