Preparation

Finely chop the garlic, add to the Soave white wine and bring to the boil. Cut the various cheeses into small pieces, add them all to the wine and remove the pan from the heat.
Stir the cheese slowly until it is completely melted. If the cheeses do not combine easily, use a blender. Now add the Salsa al Parmigiano Reggiano & Tartufo and the Olive Oil with White Truffle .

Season to taste with a pinch of salt and some black pepper. Divide the cauliflower into small florets, cook the potatoes and cut the parsnip into chunks. Cut the portobello mushrooms into 6 pieces.
Boil a saucepan of water, add some salt and blanche the vegetables separately, type by type. Cook the vegetables until they are al dente and leave them to cool. Peel the carrots and cut them in half lengthwise.

Serving

Serve the vegetables, the grapes, the Grissini al Rosmarino and the ciabatta in nice baskets or bowls. Place these on the table and then carefully heat up the cheese fondue on a small table burner.
For the finishing touch, drizzle some Barolo e Tartufo over it. Then start dipping!