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Fonduta valdostana

Valle d'Aosta's Fonduta is a speciality for every cheese lover. It is a cream of hot Fontina, usually served in terracotta bowls, warmed with a candle or a stove.

  • 400 g (~0.9 Pounds) of Fontina D.O.P.
  • 300 g (~0.66 Pounds) of milk
  • 4 eggs, butter
  • Wholemeal bread
  • Poached potatoes
  • Nutmeg

Cut the Fontina into little pieces and put it in a terracotta bowl. Cover it with milk and let it macerate for 24 hours; the Fontina will need to be almost completly melted. Put the terracotta bowl at bain-marie with cold water and, at low flame, make the water boil. Stirring with a wooden spoon, melt the cheese to obtain a compact and homogeneous cream. Add the yolks mixing vigorously. Serve immediatly, with a pinch of nutmeg, hot wholemeal bread and poached potatoes cutted into little pieces. It would be ideal to serve the Fontina into the same terracotta bowl, keeping it warm with a stove.

Enjoy your meal!

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Gnocchi alla bava

The Gnocchi alla Bava is a first course particularly tempting especially for the lovers of spun condiment. Fontina's strong flavour marries perfectly with the mildness of Gnocchi, creating a perfect duo.

  • 250 g (~0.55 Pounds) of buckwheat flour
  • 250 g (~0.55 Pounds) of 00 flour
  • 300ml (~10 fl.oz.) of water
  • A pinch of salt
  • 200 g (~0.45 Pounds) of Fontina
  • A pinch of black pepper
  • A pinch of fine salt
  • 200 g (~0.45 Pounds) of whole milk

GNOCCHI
Put the flours in a bowl and mix. Add a pinch of salt and a lot of water to obtain a compact ad homogeneous mixture. Cover it with a tissue and let it rest for at least 30 minutes. Then, shape the gnocchi creating firstly some lines and then 2 cm long pieces. Score them at will.
CONDIMENT
Cut the Fontina in 1 cm squares. Put the milk and the Fontina in a pan. Make the Fontina melt at low flame, stirring with a wooden spoon. Fontina has to melt completly and mix with the milk without clumps. Add a pinch of pepper. When the Fontina is completly melted, turn off the fire and pour it on the Gnocchi.

Enjoy your meal!

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Cotolette alla valdostana

Cotolette alla valdostana is a tasty second meat course, similar to the Cordon Bleu but typical of the traditional regional cooking of Valle d'Aosta.

For 6 Cotolette:

  • 400 g (~1 Pound) of veal cutlet (12 thin cutlets)
  • 100 g (~0.2 Pounds) of Fontina Valdostana DOP
  • 80 g (~0.17 Pounds) of ham
  • 2 eggs
  • breadcrumbs
  • salt
  • pepper
  • seed oil

Put half of the cutlets on a cutting board, if you want, you can thin them with a meat tenderizer. Add a slice of Fontina and one of ham. Put another cutlet on top and coat them in breadcrumbs: put them in whipped eggs, dunking also the sides. Then rub them in the breadcrumbs. Fry the cutlets in hot oil, turning them for a uniform baking, to obtain a golden surface. When they are ready, put them on a plate with blotting paper and serve them immediatly.

Enjoy your meal!

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Polenta concia

Polenta is an ancient dish made with water and cereal flour and it is widespread in northen Italy and especially in alpine regions. The most known variant in Valle d'Aosta is the Polenta Concia, that has the supplement of cheese and butter.

  • 300 g (~0.66 Pounds) of yellow flour
  • 150 g (~ 0.3 Pounds) of Fontina Valdostana DOP
  • 100 g (~0.2 Pounds) of butter
  • Salt

First of all, you have to prepare the Polenta: fill a cauldron with salty water. When the water boils, add the flour. Mix continously for 45 minutes, avoiding clumps. A special cauldron with an electrical engine that mixes the Polenta, is very useful. When on the sides of the cauldron it is forming a thin crust, the Polenta is ready. Now you can add the Fontina and the butter. Keep stirring until both the ingredients are melted. In this recipe the Polenta is more soft, almost liquid, than in the traditional recipe. That is due to the usage of butter and cheese in the flour mixture. The recipe, that as all hystorical recipes, is not unique, but changes from cuisine to cuisine, from family to family, is not difficut.

Enjoy your meal!

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Cheese Salad

If you want to try a delicious but light recipe with cheese, toma salad, celery and walnuts, the cheese salad is perfect for you.

  • 200 g (~0.45 Pounds) of white celery
  • 100 g (~0.2 Pounds) of Toma della Valle di Gressoney
  • 50 g (~0.1 Pounds) of walnuts
  • Salt
  • Black pepper and extra virgin olive oil

Remove the leaves, the filaments and the wood-like part of the stem from the celery. On a cutting board, slice it thinly (between 1 and 5 mm) and put it in a bowl. Cut the Toma in small cubes of about 5 mm and put them in the bowl with the celery. On the dried cutting board, chop the welnut kernels. Warm up a pan (without oil or greases), and toast the chopped welnuts. They have to be just warm and scented. Put the welnuts on the mixture of celery and cheese, add a pinch of salt and pepper and mix quickly. Serve the salad with black pepper freshly grounded.

Enjoy your meal!

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Crespelle alla valdostana

The italian variant of french crêpes has a soft heart of spun Fontina: from Valle d'Aosta, the regional recipe that will warm up your autum sundays.

  • 0.5 l (17 fl.oz) of milk and 80 g (~0.17 Pounds) of butter
  • 50 g (~0.1 Pounds) of flour
  • Salt and white pepper
  • 300 g (~0.66 Pounds) of flour
  • 0.5 l (17 fl.oz) of milk and 80 g (~0.17 Pounds) of butter
  • 2 eggs
  • 1 egg yolk
  • Salt
  • 200 g (~0.45 Pounds) of smoked ham
  • 200 g (~0.45 Pounds) of Fontina D.O.P.

For 12 people:
BÉCHAMEL
Prepare the béchamel melting 50 g of butter in a small pot. Add the flour and toast it for 5 minutes, stirring and being careful about not letting it burn. Remove from the fire and slowly pour the milk paying attention to avoid the formation of clumps. Put again the pan on the fire. Pepper, salt and cook for 10 minutes at very low flame, always stirring.
CRESPELLE
Melt 30 g of butter in a pan, paying attention not to burn it. Dilute the flour with milk in a bowl, add the eggs and the yolk and work with the whisk. Add the melted butter, salt and wait 30 minutes. Melt some of the remaining butter in a nonstick pan. Pour a ladleful of batter, wait until it is compact and turn the Crespella. Prepare 12 Crespelle.
FILLING
Cut ham and Fontina in cubes, fill the Crespelle, roll them and put them on a buttered oven pan. Cover the Crespelle with the béchamel and shake the oven pan to spread it. Sprinkle some butter and cook in the hot oven at 200°C for 10 minutes, until it is formed a nice golden crust.

Enjoy your meal!

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