Fondue V.V. F/12*130

Typical dish of the Alpine area of ​​northern Italy and prepared according to tradition, our fondue is tasty, creamy and with a balanced flavour, even in the version enriched with the king of the Langhe, the truffle. To be served as an appetizer, accompanied with croutons or vegetables. 

To be used to fill vol-au-vents, cannelloni, season risottos or pasta first courses. 

Furthermore, fondue goes wonderfully with meat and its flavor is enhanced to the maximum if it is accompanied by beef or pork.