What is the traditional dessert of the Piedmontese?

One of the most traditional desserts of the Piedmont region is Bunet, a rich chocolate custard made with amaretti cookies, cocoa, eggs, milk, and caramel. Other popular Piedmontese desserts include Gianduja chocolate, panna cotta, and hazelnut cake (Torta di Nocciole).

What is Piedmontese chocolate?

Piedmontese chocolate is best known for Gianduja, a blend of hazelnut paste and chocolate that originated in the region. This mixture was created in the early 19th century when cocoa was scarce due to Napoleon’s trade restrictions, leading chocolatiers to mix it with locally sourced hazelnuts. Today, Gianduja is famous worldwide and serves as the foundation for products like Nutella.

What is the oldest Greek dessert?

One of the oldest Greek desserts is Loukoumades, deep-fried honey-drenched dough balls that date back to ancient Greece. They were reportedly served to Olympic winners as a sweet reward. Other ancient Greek desserts include Baklava and Galaktoboureko (custard pie in phyllo dough).

What does Piedmontese mean?

The term Piedmontese refers to anything originating from the Piedmont region of northern Italy. It can describe the local dialect, cuisine, wine, culture, and people. Piedmont is famous for truffles, Barolo wine, and chocolate, as well as its rich culinary traditions.

Bunet: The Best Traditional Piedmontese Dessert (Easy Recipe!)

Description

Bunet is a traditional Piedmontese dessert—a rich, velvety chocolate custard flavored with amaretti cookies, cocoa, and a hint of rum (optional). This classic Italian pudding has a smooth texture, deep flavor, and a delightful caramelized topping.

Ingredients

Scale

For the Caramel:

1/2 cup granulated sugar
2 tablespoons water

For the Custard:

2 cups whole milk
4 large eggs
1/2 cup granulated sugar
1/2 cup crushed amaretti cookies
1/4 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 tablespoon dark rum (optional)

Instructions

1. Prepare the Caramel

In a small saucepan over medium heat, combine sugar and water. Cook without stirring until the mixture turns a deep golden caramel color (about 5 minutes).
Quickly pour the caramel into the bottom of a loaf pan or small ramekins, tilting to coat the base. Let it cool and harden.

2. Make the Custard

In a mixing bowl, whisk eggs and sugar until pale and creamy.
Add cocoa powder, crushed amaretti cookies, vanilla extract, and rum (if using). Mix well.
Heat the milk until warm (not boiling) and slowly pour it into the egg mixture while whisking continuously.

3. Assemble & Bake

Pour the custard mixture over the cooled caramel in the loaf pan or ramekins.
Place the baking dish in a larger roasting pan and fill the outer pan with hot water (to create a bain-marie).
Bake at 325°F (160°C) for 45-50 minutes, or until set but slightly jiggly in the center.

4. Cool & Serve

Let the bunet cool completely, then refrigerate for at least 4 hours (or overnight for best results).
To serve, run a knife around the edges and invert onto a plate to release the caramel topping.

Notes

Amaretti Cookies: These almond-flavored cookies add a delicate crunch and aroma to the custard. Substitute with crushed biscotti if unavailable.
Make Ahead: Bunet tastes even better the next day, making it a perfect make-ahead dessert.
Serving Suggestions: Garnish with extra crushed amaretti cookies, whipped cream, or fresh berries.
Alcohol-Free Version: Simply omit the rum for a kid-friendly version.

Prep Time: 15 minutes
Cook Time: 50 minutes