Fonduta Valdostana
Fonduta Valdostana is a rich, velvety fondue from the Aosta Valley in northwest Italy, traditionally made with Fontina DOP cheese, milk, egg yolks, and butter. It is a warm, communal dish often served with bread, polenta, or vegetables for dipping.
🍽️ Nutrition at a glance
This dish is high in fat and protein due to its cheese and egg base, with minimal carbohydrates. A typical serving provides a good source of calcium and phosphorus, and roughly 400-500 calories.
Nutrition breakdown
| Calories | 450 kcal |
| Protein | 22 g |
| Carbs | 3 g |
| Fat | 38 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 650 mg |
| Calcium | 450 mg |
| Phosphorus | 350 mg |
| Vitamin A | 300 µg |
| Vitamin B12 | 1.2 µg |
| Riboflavin (B2) | 0.3 mg |
| Selenium | 15 µg |
| Zinc | 3 mg |
| Potassium | 200 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Unlike many Swiss-style fondues, the Italian Fonduta Valdostana is enriched with egg yolks, giving it a smoother, more custard-like texture. It is a protected traditional product (PAT) of the Aosta Valley, highlighting the region's prized Fontina cheese.
🍽️ Related dishes
AI estimate may be inaccurate · Terms