The bunet or bonèt is the most traditional of all Monferrato desserts.

Born in the area between the Langhe and Monferrato, in the 12th century it was served as a dessert at sumptuous medieval banquets.

It was a different recipe and without the use of cocoa, which arrived on European tables only after 1520.

It was a white version of bonet, called “alla monferrina”, that is, a dessert prepared with: milk, eggs, amaretti biscuits and sugar.

➡️The traditional Piedmontese recipe involved the use of Fernet instead of rum because, once the meal was finished, Fernet helped digestion, and so I did too.

According to the Piedmontese/Italian dictionary of Vittorio di S. Albino from 1859, the Piedmontese term “bonèt” indicates a rounded hat, but some maintain that the assonance is with the mold that was traditionally used to cook the dessert: bonèt ëd cusin-a, as a “cooking hat”.

Others say that, being served at the end of the meal, it arrived at the conclusion, that is, as a “hat” just as the hat is the last item of clothing worn before going out.

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