Bonet or bunet recipe…White or black?

Bonet or bunet? Original and untrendy recipe

What is the most well-known version of this historic Piedmontese dessert?

Naturally, the chocolate version…But if we remove the cocoa, the coffee…We are left with a creamy light bonet!

In this recipe, I will show you the procedure for both

It is said that the bonet was named for the round and concave shape used for cooking.

Once, it was a very simple and humble dessert made with chestnut flour and a few hazelnuts; it followed the crops and the region; the recipe was passed down between neighbors, which meant several miles apart; each transformed the recipe according to their pantry’s stock; there were few cookies at home, except on important occasions. Chocolate was introduced in Italy late and found only on the tables of some nobles as a delicacy. Ladyfingers and amaretti were introduced in the years when prosperity and exchange between neighboring countries increased. Amaretti were precious cookies, and ladyfingers, which I remember, were brought to hospitals with fennel cookies as a gift to patients since they were considered light, suitable for the sick, and among the less expensive cookies; some kept them at home to feed canaries. So!

But they started to be included in the famous homemade pudding because each family had its own version. This one I illustrate is one of the many old versions enjoyed in Monferrato…Every house you visit, a recipe you find; a bit like what happens with all traditional Italian recipes.