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Cheese Fondue and Truffle
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Fonduta tartufo Gemignani
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Cheese fondue and black truffle
Fondue made with Fontina D.O.P. cheese, table cheeses and Italian black summer truffle (Tuber aestivum Vitt.) at 3%.
Package 80 g.
Fontina DOP fondue with black summer truffle
Fondue in Italy is a typical dish of the northern areas, in particular Valle d'Aosta and Piedmont. Here it is prepared with the Fontina Dop cheese of Val d'Aosta, a hard cheese that melt easily, and table cheeses to which is added the black summer truffle.
Use: melt the product and dip bread or meat.
Nutritional facts for 100 g of product
Energy 1191 KJ/ 287 kcal
Fats 25 g
Saturated fatty acids 15,9 g
Carbohydrates 1 g
Sugars 0 g
Proteins 13,6 g
Salt 1 g
| Region | Tuscany |
| Brand | Gemignani Tartufi |
| Place of production | San Miniato - Pisa |
| Ingredients | Cheese 50% (Fontina 30%, table cheeses), water, cream, black summer Truffle 3% (Tuber aestivum Vitt.) Or. Italy, cornstarch, egg yolk, emulsifying salt: citrate, sorbic acid, flavours. |
| Package | 80 g |
| Allergen | Milk and egg |
| Preservation | Ambient temperature |
| Return policy | Yes - See section Returns and Refund |
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