Ingredients: chicken breast, ham, fontina PDO, butter. Preparation: Take very thin chicken slices, cover with ham and fontina PDO, then fold it in half and cook on both sides in a frying pan with a little butter. Cook in a hot oven at 150° for 5 minutes.
Ingredients: milk, flour, fontina PDO, egg and breadcrumbs. Preparation: cut four slices of fontina PDO of about one and a half cm of thickness. Soak them in milk, add flour, beaten egg and coat them in breadcrumbs. Immerse in beaten egg and bread crumbs again, for a thicker layer. Fry them on both sides in a pan with a drizzle of hot oil. To be served hot.
Ingredients: durum wheat pasta, fontina PDO, fresh tomato, dried beef, celery, mint and thyme. Preparation: Cook the pasta a little shot of al dente, cool it and place in a salad bowl. Add fontina PDO and dried beef strips. Add fresh tomatoes and diced celery, seasoned with olive oil, salt, pepper, chopped mint and thyme.
Ingredients: salad, fontina PDO, nuts, berries, low-fat yoghurt and blueberry vinegar.
Preparation: Take a head of lettuce, wash, dry and cut. Arrange them in a bowl; add diced fontina PDO, shelled nuts and berries (alternatively, try Renette apple slices or along with berries). Season with salt, low-fat yoghurt and blueberry vinegar.
Ingredients: Renette apples, fontina PDO and raw ham. Preparation: make squares of fontina PDO and Renette apples and alternately spear them in a skewer. Roll the skewers in a slice of ham