Fondue may be a classic, but passé? Not a chance. It’s one of the most interactive and joyful dishes you can put on the table—communal, comforting, and built around everyone’s favorite buffet star – cheese. This Italian Fontina Fondue is silky, savory, and undeniably elegant, pairing beautifully with crisp fennel and cured salami for dipping. Gruyère, fontina, and Parmesan melt into a luxuriously smooth blend, lifted with dry white wine, lemon, and a splash of Marsala wine. Subtle garlic, a hint of white pepper, and a pinch of red chile flakes add gentle warmth without overwhelming the palate. Served warm and velvety with focaccia, tender artichokes, sweet bell peppers, or whatever else your heart desires, this fondue invites slow dipping, lingering bites, and easy conversation—perfect for a cozy night for two. Pair with a crisp Viognier or Pinot Grigio.
Italian Fontina Fondue
Yields: 3 cups
2 teaspoons Cornstarch
3 Tablespoons Marsala wine
2 cloves garlic, smashed
1 ¼ cups dry white wine, or dry vermouth
1 Tablespoon fresh lemon juice
1 ½ cups Gruyere cheese, grated
1 ½ cups fontina cheese, grated
1 cup Parmesan cheese, grated
1 pinch red chili pepper flakes (optional)
1 pinch white pepper
To Serve: Cut up cubes of focaccia or chewy sourdough bread, artichoke hearts, red and yellow bell pepper wedges, slices of fennel, and slices of hard salami – whatever you like!
Directions:
1. In a small bowl, whisk the cornstarch into the Marsala to dissolve. Set aside.
2. Rub the garlic cloves around the inside of a heavy saucepan that is heated to medium heat, and then drop them in, or if you prefer the subtle taste of garlic, leave it out. Add the dry white wine, or dry vermouth, and lemon juice. and bring to a gentle simmer. Add the Gruyere and the Fontina cheese a handful at a time, stirring constantly with a wooden spoon.
3. When smooth and creamy, add 1 cup of Parmesan cheese and blend well until it melts. When the cheese is completely melted into the liquid, add the marsala mixture and whisk to blend. Let simmer for several minutes to thicken. If the mixture is too thick, stir in some additional wine. Finish with a pinch of red chili pepper flakes (if desired) and white pepper.
4. Transfer immediately to a warmed fondue serving pot or small chafer and serve with focaccia or breadsticks, artichoke hearts, red and yellow bell pepper wedges, slices of fennel, and slices of hard salami, or whatever you would like to add.