The cheese fondue is a characteristic preparation of the Italian Alpine region and is certainly, to all intents and purposes, the most popular, a traditional dish. However, calling it just a cheese fondue does not exactly honour its true origins. La geographical paternity of the dish has over time been debated and disputed between the Aosta Valley, Piedmont, Savoy and Switzerland.
Actually, despite the gastronomic diatribe between the regions, it is quite clear that the recipe's origins lie in the Aosta Valley. The main reason? L’main and fundamental ingredient of the dish, when it comes to fondue in Italy, it is Fontina DOP: an ingredient that clears the field of any doubt.
Each region, in fact, offers a different version of fondue, with different cheeses. In some cases, Parmesan cheese is even used, but obviously, in this case, one should not even speak of fondue, if at all. dish made from milk and melted cheese. Only Piedmont, of all places, completely follows the recipe for Valdostana fondue.
Fondue, therefore, is a dish based on fontina cheese. And not a generic cheese of your choice. So let's discover a few curiosities and what goes with this tasty dish from Valle d'Aosta.
The historical origins of fondue are lost in the mists of time
The origin of fondue, the first time the dish was presented on a set table, is actually not very clear: according to some experts, it originated in Turin, by the Savoy family, while according to Anthelme Brillat-Savarin, a famous French gastronome, fondue would have been made outside the Italian borders, so much so that it would have been Swiss-inspired.
Pellegrino Artusi, in his famous 19th-century cookbook, mentions fondue as one of Italy's tastiest recipes, calling it “cicimperio”.
Even if the origins were not Savoyard, it is certain that Giovanni Vialardi, chef to Kings Charles Albert and Victor Emmanuel II, Artusi was so impressed by it that in 1854 he included the dish in his “Treatise on Cuisine”.
The traditional recipe: how to prepare the Fontina dish
The fondue is prepared with a few but wholesome ingredients, including eggs and milk, which come from farms in Valle d'Aosta. From the tables of kings to those of the housewives of yesteryear, the original recipe has also been handed down in the local culture of the Aosta Valley. A recipe to be followed faithfully to obtain a creamy mixture that delights palates of all ages.
The culinary tradition of the Aosta region and its surroundings is rich in specialities that have been handed down for centuries. Fondue is no exception. Even today, it is still a typical dish loved not only by locals but also by tourists. But how should it be prepared? First of all, strictly speaking, the ingredient Fontina DOP must not be missing. Let's see in detail.
To prepare a fondue from Valle d'Aosta in a workmanlike manner, it is necessary, as seen, to stock up on good quality ingredients. In addition to Fontina AOC, they must not be missing: eggs, whole milk, butter and white pepper.
The first step in the preparation can take up to a whole night. The Fontina AOC must be diced and then melted in a bain-marie. Following this procedure, which can take up to a day before cooking, everything must be transferred to a saucepan with previously melted butter.
Next step: combine the eggs and thus stir vigorously with a spoon until it forms a velvety cream. A sprinkling of white pepper is added just before bringing the dish to the table still steaming hot.
Everything so simple? Don't be fooled by the all-too-easy procedure because the details count: the Aosta Valley fondue must never spin. In addition, one must avoid annoying lumps stirring continuously and keeping the temperature not too high. On the table, in Aosta, Aosta Valley fondue is served with bread croutons or polenta.
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