[One of my favorite people in the food world–actually, in the world period–is the brilliant writer/chef/pastry chef Gina DePalma, author of Dolce Italiano and former pastry chef at Babbo. If you’re not following her on Twitter or reading her blog, you really should; it’s excellent. And here she is with a sauce that’ll make all of you cheese-lovers swoon. Take it away, Gina!]
When Adam approached me about making a contribution to his Sauce Week, it didn’t take long for fonduta to spring up in my head as an ideal candidate. A classic recipe from Italy’s Northwestern region of Piemonte, fonduta isn’t exactly a sauce, but more of dish itself, yet it has all the qualities of a great sauce – it naps and slicks seductively, adds richness and flavor, and is so darn good it is hard not to pour it directly down your throat.