Learn How Yo Make The Bonet: A Classic Dessert From Piedmont
Italy has 20 regions and what is surprising is that each region, as well as each town, has its own typical dishes and specialties made with local ingredients. Today’s cooking feature comes from northern Italy, and more precisely from Piedmont, in north-west Italy. Being very famous for its amaretti cookies, we will dive into the past by finding out the history and recipe of a much appreciated spoon dessert made with amaretti. Its name is Bonet.
In the past, Piedmont was ruled by French people, and the word Bonet comes from the French “bonnet”, meaning hat. There are two explanations to this name. The first and more accredited is the one that claims that this dessert was named after the copper mould where it was cooked, whose shape was that of a chef’s hat. But nowadays, if you ask Piedmontese people why it is so called, they will state that as hat is the last thing to be worn to go back home (most probably after a Sunday rich meal), this dessert is the last thing to be eaten at the end of a meal.
The Bonet In The Beginning
The Bonet recipe followed the classical principles of a crème caramel dessert, where there was no trace of chocolate in it. This was called “bonet alla monferrina” only made with eggs, milk, sugar and amaretti cookies. Nowadays, the modern version of it has chocolate and rum. This became famous and spread later, only when cocoa and rum, two typical tropical products, were discovered in America and brought to Europe.