Recipes from Italy · by Silvana Nava
Authentic Italian Fondue Recipe (Fonduta alla Valdostana)
NUTRITION · PER SERVING170M COOK
CAL 32%·PRO 66%
CARBS 19G12% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 49G68% OF CAL
29G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Italian fondue made with cheese, eggs, milk, and butter from the Aosta Valley. A rich, creamy dish traditionally served with bread for dipping.
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View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 400 g Cheese (- 14 oz, Fontina)
- 50 g unsalted butter (- 1.8 oz)
- 250 ml milk (- 1 cup, whole)
- 4 egg yolks (- medium)
- black pepper (- ground, optional)
- bread (- cut into pieces and toasted)
At a glance
PER SERVING · TIME 170M
CAL 32%·PRO 66%
CARBS 19G12% OF CAL
1G FIBER0G ADDED0G INTRINSIC12G OTHER6G TOTAL SUGAR
FAT 49G68% OF CAL
29G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 30m
- Sodium
- 957mg
- Total sugar
- 6g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 212mg
- Calcium
- 710mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.