Ticino Fondue

Grate the Gruyère and Sbrinz, chop the Gorgonzola and mozzarella into small cubes. Chop the anchovies very finely, chop the olives coarsely. Add all these ingredients to the caquelon (fondue pot) with the cornflour, grappa and white wine and bring to the boil while stirring.

Season the fondue with pepper and herbs, add capers.

Serve the tomatoes separately with the Ticino fondue.

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