The perfect amounts for a deliciously creamy corn-based recipe with Taleggio cheese fondue and truffle, signed by chef Petronilla Frosio.
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It is precisely one of the longstanding traditions of eastern Lombardy that gave us the Taleggio DOP fondue: produced exclusively with whole cow's milk from the Val Taleggio valley. The perfect complement to one of the primary ingredients of the most emblematic dishes from the Lombard region: red Rostrate corn flour, stone ground just as it used to be. Combined with the finesse of truffle butter, it gives life to a perfect marriage of flavours. < br />Ingredients for 4 servings.
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