- Boil some salted water in a pan and poach quadratoni ai formaggi Stroppa Bio.
- Melt Taleggio and Fontina in a bain-marie after cutting them into small cubes.
- In a non-stick pan pour the fondue and add quadratoni ai formaggi after straining them.
- Saute for about a minute, grate some nutmeg on top and serve.
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