From fondere ("to melt"), this is Italy's version of fondue. It's a warm and silky melange of fontina, cream, butter and egg yolks. Fonduta is used as a dip for bread chunks and also as a sauce for various foods including boiled potatoes, pasta, polenta and rice. Fonduta Piemontese is this mixture blended with fresh white truffles. See also fondue; queso fundido.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.