Fondue, originally from Valle d'Aosta. A traditionally terra cotta pot containing melted cheese, usually Fontina, mixed with milk and eggs, kept hot over a flame at the table. Into this pot diners dip pieces of bread, toast or vegetable or meat impaled on special fondue forks. It may also be used as a sauce for pasta or risotto and sometimes topped with shaved white truffle. There are versions of fonduta with chocolate or with hot stock and meats.