Variations:

Fondue Bourguignonne has long been popular in Valle d’Aosta and Piedmont.

The bourguignonne is now considered almost a local dish by the people of Piedmont; characteristics that differentiate it from the Swiss version include: the use of olive oil (instead of seed oil), the inclusion of sausage and chicken in addition to beef, and the sauces used also for the mixed boil, namely green bagnet and bagnet ross,

The version with broth instead of oil is called Fondue Chinoise (or Hot Pot), a typically oriental stew variant, very popular in China, but also in Thailand (typically sweet and sour), Japan (see Sukiyaki), Korea (rather spicy and made with pickled ingredients) and Mongolia (see the Mongolian hot pot)