The Bônet (booh-net), also written as bunet or bonet, but pronounced the same way, is one of the must of traditional Piemonte cuisine.
The one I publish here is the old recipe of the ancient delicious Piemonte chocolate pudding. As for bagna cauda and other regional dishes there are many variations, almost one for each family.
For example, in many families bônet is prepared without cocoa and coffee, and with the add of vanilla. A sort of pudding Piemonte style but with the addition of rum and Marsala wine and ladyfingers biscuits.
The word bônet means cap, and refers to the shape of the mold used often – circular, with a depression in the middle – reminiscent of the headgear used in the past by the farmers in the region. I also suggest that its name originates from the word bonnet, that in many languages in the past meant headgear.
Bônet is made with simply and very popular ingredients here in Piemonte: milk, eggs, sugar (I use the raw brown, that is much more healthy), cocoa, ladyfingers biscuits, amaretti biscuits, rum and Marsala.
About ladyfingers biscuits, preparing this recipe I discovered that are biscuits spread everywhere in the world and that in each country have different name. In Italy ladyfingers are called Savoiardi: literally “from Savoia family”.
The preparation is so easy and quick that could really be called as a great basic unmissable recipe in every cookbook family.
You can pour the mixture for cooking in a round pudding mold but in Piemonte has become popular to bake it in a rectangular, plumcake style mold.
In Piemonte we prepare it as 5 minutes dessert but it is considered a great, and very traditional, ending meal for dinner and festive meals, like Christmas’s eve, New Year’s eve. For this reason I think could be a delicious try for an American Thanksgiving or other festive day around the world.