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Cheese Fondue and Truffle
Fonduta tartufo Gemignani
New product
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 |
| Best before | 30/08/2021 |
| Return policy | Yes - See section Returns and Refund |