The Tipp
Piola’s Egg with Castelmagno Fondue
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A hot appetizer that combines elegance with the spirit of a piola. The egg, with its perfectly liquid, melting yolk, is placed on a velvety, rich Castelmagno DOP cheese fondue. The dish is enhanced with a few drops of balsamic vinegar, which provide the acidity needed to counterbalance the richness of the cheese, and finished with a crisp bread wafer for a pleasing play of textures.
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