Pudding with cocoa and amaretti biscuits prepared following a traditional Piedmontese recipe. Ready to enjoy, keeps out of the refrigerator, contains no lactose or animal ingredients.
Enjoy with a teaspoon straight from the jar. For a table-served presentation peel the pudding off the sides with a knife then invert onto a small plate and decorate with cookies, caramel or hazelnut crumbs. For an even more mouthwatering result add Apricot Jam or our Hazelnuts with Cascina San Cassiano honey.
There are several theories as to the origin of the name Bunet. Some believe that in the Piedmontese dialect, the word “Bonet or Bunet” indicates a particular round headdress, similar to the mold in which the pudding is cooked; this is how Vittorio di Sant’Albino’s “Piemontese / Italian Vocabulary” of 1859 refers. More widely it is believed that in the Langhe territory, serving this dessert at the end of the meal, it would have been linked to the name of this hat because it is indicative of the fact that it is the last thing you wore before you left. The first evidence of its existence dates back to the thirteenth century, always present as a dessert in the most sumptuous banquets.
