The cheese fondue was born in Switzerland, took root in the Aosta Valley and soon arrived in Alba, where it met the precious white truffle. Thus originates a true classic of Piedmontese cuisine: la fonduta al formaggio e tartufo bianco. A brand new couple, at least in the kitchen, is about to show you two ways to cook it right. They are the food critic Luca Iaccarino and the chef Michelangelo Mammoliti, two Michelin stars in Guarene (CN). A simple and delicious dish, a challenge not without irony, a funny but very instructive video! Chef vs. critic, who will win?!

In collaboration with Tartuflanghe

Discover all Italiasquisita's the truffle recipes: https://bit.ly/2NVkCIV

Watch our documentary "The finest italian truffle dealer: a day during truffle season": https://bit.ly/36EByff

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