Imagine yourself perched atop the snow-capped peaks of the Italian Alps, a chilling cold nipping at your nose, and the aroma of bubbling Italian fondue wafting through the crisp mountain air. This is the magic of Camanel di Planon, a luxury mountain hut in Livigno, Italy, where traditional Alpine fare reigns supreme. Today, we’re diving into their iconic Italian fondue, a dish as warm and inviting as the restaurant itself. So, grab your fondue pot, gather your loved ones, and prepare to indulge in a cheesy adventure to the Italian Alps!
Camanel di Planon: A Slice of Alpine Hospitality
Nestled on the slopes of Livigno, Camanel di Planon isn’t just a restaurant; it’s an experience. Imagine a rustic wooden hut with panoramic views of the snow-dusted landscape, and the thundering beat of a DJ spinning the latest electronic music to a rowdy and energetic crowd.
If you’re lucky enough to snag a reservation at the Panorama restaurant on the upper deck, you’ll be treated to one of the Alps’ most luxurious lunches.
More Than Just Cheese: The Heart of a Perfect Italian Fondue
While cheese is the star, remember, it’s the supporting cast that elevates it to pure bliss. Here’s what you’ll need:
- Fontina Cheese: This semi-hard cheese from Val d’Aosta boasts a creamy texture and nutty flavor, the perfect foundation for our fondue.
- Casera Cheese: Hailing from the nearby Lombardy region, Casera adds a touch of sharpness and subtle acidity, creating a delightful balance. If you can’t find Casera, just use more Fontina.
- Egg Yolks: A must in Italian Alpine fondue, setting it apart from French and Swiss fondues.
- Milk: The cheese soaks in the milk overnight, later used to thin the fondue while cooking.
- Black Pepper: Freshly cracked, to taste.
- Bread: Crusty Italian bread cut into bite-sized cubes is the perfect dipping companion.
- Vegetables: Cooked and diced potatoes and zucchini are divine with this recipe.
Dipping Delights: From Crusty Bread to Colorful Veggies
Now comes the fun part! Spear a bread cube, a cooked potato cube or sliced zucchini wedges and dip it into the bubbling cheese heaven. Savor the creamy texture, the interplay of nutty and sharp flavors, and the comforting warmth that spreads through you. It’s a culinary journey for your taste buds and a celebration of mountain hospitality.
Beyond the Recipe: The Camanel di Planon Experience
This recipe is a gateway to the unique charm of Camanel di Planon. While creating it at home brings a taste of their magic to your table, nothing beats the ambiance of the restaurant itself. Imagine enjoying this fondue amidst breathtaking mountain views, surrounded by friendly faces and great vibes. It’s a memory waiting to be made.
Unleash Your Inner Alpine Chef
Remember, cooking is about more than just following instructions; it’s about creating memories, celebrating traditions, and connecting with the flavors that tell a story. So, gather your loved ones, fire up your fondue pot, and let the cheesy adventure begin!
If you make this recipe, be sure to let us know what you think in the comments!
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- Venetian Fritto Misto
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Italian Fondue from the Alps
Recipe by Jason Hill – CookingSessions.comIngredients
- 10 oz. fontina cheese rind removed and sliced thin
- 4 oz. Casera cheese sliced
- 14 oz. whole milk
- 4 egg yolks
- 1 oz. butter
- Salt and black pepper to taste
- Cooked diced potatoes and zucchini wedges for serving
Instructions
- Place the cheese into a rectangular baking dish. Pour the milk over the cheese.
- Cover with plastic wrap and leave in the fridge overnight.
- The next day, drain the cheese from the milk through a sieve and set aside.
- Melt the drained cheese over medium heat, stirring with a wooden spoon.
- After the cheese melts and becomes more fluid, pour in the egg yolks one at a time and mix continuously. Add the butter and continue mixing.
- Season to taste with salt and pepper. Mix again.
- Pour in about 3 1/2 ounces of the reserved milk and stir to get the consistency you want, adding more if needed.
- Once ready, pour the cheese into a fondue pot with a small burner. Season again with pepper and serve the immediately.
Notes
- If you can’t find Casera cheese, use more Fontina instead.
- Although fondue in general involves the use of different types of cheeses, the Italian Alps recipe requires the use of Fontina DOP and is also characterized by the mixture of egg yolks, which makes the cream even more delicious.
