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Breaded lamb cutlets stuffed with Fontina cheese, sage, and Parma ham, shallow-fried and served with a fresh herb salad.
Handmade linguine served with fresh crab, steamed mussels, artichokes, savory fontina mash, and slow-roasted Piedmont-style peppers.
Quick chicken supper topped with fontina and prosciutto, served alongside roasted parmesan-crusted courgettes and tomatoes.
Boil cabbage and potatoes, sauté with leeks and sage, then toss with cooked buckwheat pasta and melted Italian cheeses.
Luxurious cheese on toast featuring melted Fontina and truffle-infused egg yolks, baked until golden for a perfect decadent brunch.