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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Real Fontina
Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese. Many people won...
 
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Lidia’s Upcoming Tour Schedule
I am so excited to be on a book tour this fall for my upcoming book Lidia’s Mastering the Art of Italian Cuisine which will...
 
Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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April 3, 2015
Real Fontina

Who doesn't love dunking bread, crackers, and crudité in a pot of warm melted cheese. Many people wonder what cheese makes the best fondue, and I like to recommend using genuine fontina from Valle d'Aosta. With superb flavor and melting ability, this cow's-milk cheese is unsurpassed in these dishes, far superior to the inexpensive cheeses called fontina produced outside of Italy, including American and Scandinavian versions. Fortunately imported authentic fontina is widely available in US markets with good cheese departments and from gourmet Internet vendors. Be sure that you are buying DOP (name protected) fontina, with the distinctive imprint of an Alpine peak on the wheel. Though more expensive than other semi-soft cheeses, it is well worth the cost. If DOP is not available, a less distinctive but similar cheese called Fontal, imported from Italy is a good substitute. This goes great on all kinds of food such as poached chicken or turkey breast, or different steamed vegetables. It is also delicious poured over a bowl of hot polenta or gnocchi.