Piedmontese Bonet

The oldest dessert of the Piedmontese tradition

Bonet, in Piedmontese language Bunet, is the oldest dessert of the Piedmontese tradition.
The method of preparation and cooking make it belong to the Crème Caramel family.
Its origin is very ancient: The first evidence dates back to the thirteenth century, which describe it as the perfect conclusion to the rich medieval banquets.

The Etymology of the Name

According to Vittorio di Sant’Albino, the name of the ancient dessert derives from the mold used for its preparation, called bonèt ëd cusin-a in dialect, meaning "chef's hat". The term Bunet was in fact used by the Piedmontese also to indicate a rounded hat, whose shape recalls that of the copper mold used for the preparation of the cake.

The Exaltation of Taste

Bunet is still the traditional dessert of the festival today.
The ancient recipe involved the use of very simple ingredients: Milk, eggs, macaroons and sugar.
Rum is now added to these or, as a more traditional alternative, Fernet, a typical Piedmontese amaro to be drunk at the end of a meal as a digestive.