Bottoni con Fonduta di Formaggio e Kefir

**Bottoni con Fonduta di Formaggio e Kefir**

Bottoni con Fonduta di Formaggio e Kefir is a contemporary Italian pasta dish that marries the rich, Alpine tradition of cheese fonduta with the tangy brightness of fermented kefir. The dish originates from the creative kitchen of **Contrada Bricconi**, a celebrated restaurant in **Oltressenda Alta, Italy**, where it was featured on the program *Cosa mangiamo oggi?*. The name "bottoni" refers to the large, button-shaped stuffed pasta, which are typically filled with a blend of cheeses and herbs.

The key ingredients include fresh egg pasta formed into bottoni, a filling of soft, melted cheeses—often fontina or taleggio—and a sauce made from a reduction of kefir and more cheese fonduta. What distinguishes a great version is the balance between the creamy, nutty fonduta and the subtle acidity of the kefir, which cuts through the richness without overwhelming the palate. The pasta must be cooked al dente, and the sauce should coat each bottoni evenly, with a final garnish of cracked black pepper or fresh herbs.

Regional variations are emerging as home cooks experiment with local cheeses: in Piedmont, some substitute Castelmagno; in Lombardy, Gorgonzola dolce is used. Others add a touch of truffle oil or crispy sage for texture. While Contrada Bricconi’s rendition remains the benchmark, the dish has inspired adaptations across northern Italy, celebrated for its elegant simplicity and innovative use of fermented dairy.