Fondue bourguignonne

Cut the meat into cubes.

Put on the table the fondue fuel stove, United in the pan the oil and a little salt.

Always keep a slight boil on the cooker on.

Each diner will fork with a piece of meat that will cook as desired into the hot oil then immerse the meat in one of the sauces in various bowls, that must be quite a few, well graded, more or less like: mayonnaise, spicy curry sauce; Tartar, aioli, spicy sauce with cream, mustard, etc.

Accompanying wines: Valle d'Aosta Gamay DOC, Merlot DOC Colli Bolognesi, Rosso Canosa DOC.