Bonet Piemontese: Traditional Recipe and Secrets of the Langhe Pudding

The bonet piemontese is one of the oldest and most refined desserts in the Italian tradition, a pudding with a velvety consistency that combines the intense flavour of cocoa with the crunch of crumbled amaretti, all enriched by a warm note of rum. Born in the hills of Monferrato and the Langhe, the bonet represents the quintessence of Piedmontese pastry-making, a dessert that for centuries has closed festive meals and special occasions in Piedmont.

For hospitality professionals in Switzerland, the bonet piemontese is a dessert that cannot be missing from the menu. LAPA, your trusted supplier with over 3,000 Italian products and delivery in 24-48 hours throughout Switzerland, provides all the authentic ingredients needed for this masterpiece of Piedmontese pastry: quality amaretti, pure cocoa, fine rum and fresh Italian milk.

Medieval Origins and History of the Bonet

The Bonet in the 13th Century

The origins of the bonet date back to the 13th century, in the lands of Monferrato, where the cooks of noble courts prepared a rustic pudding made from eggs, milk and amaretti. The term bonèt in Piedmontese dialect means hat, a name that according to tradition derives from the hat-shaped copper mould used for baking, or from the fact that the bonet closes the meal just as a hat covers the head. In summary, this dessert has traversed nearly eight centuries of Piedmontese culinary history, evolving while always maintaining its deep identity.

The Evolution in the Langhe

In the Langhe, a land of great wines and extraordinary gastronomic tradition, the bonet found its definitive form. With the arrival of cocoa from the Americas in the 17th century, the original recipe was enriched with chocolate, giving birth to the modern version we know today. The older version, called white bonet, contained no cocoa and was based exclusively on eggs, milk, sugar and amaretti. Both versions are still prepared in homes and restaurants throughout Piedmont.

The key point is that the bonet of the Langhe represents a bridge between medieval cooking and modern pastry-making, a dessert that tells the history of Piedmont through its ingredients.

Traditional Ingredients for Bonet Piemontese

The quality of ingredients is fundamental for an authentic bonet piemontese. Here is the complete list for approximately 8 servings.

Pudding Ingredients

• 500 ml fresh whole milk
• 4 whole eggs at room temperature
• 150 g caster sugar
• 100 g dry amaretti biscuits (preferably Amaretti di Saronno)
• 30 g quality unsweetened cocoa powder
• 50 ml dark rum
• 1 teaspoon vanilla extract

Caramel Ingredients

• 100 g caster sugar
• 2 tablespoons water
• A few drops of lemon juice

LAPA supplies all these ingredients in the highest quality: from artisanal Italian amaretti to pure cocoa powder, from aged rum to fresh milk. With the LAPA catalogue of over 3,000 products, finding the perfect raw materials for the bonet piemontese is simple and fast, with delivery in 24-48 hours throughout Switzerland.

Preparing the Caramel and the Mould

The Perfect Caramel

Preparing the caramel is the first fundamental step for a successful bonet. The caramel lines the inside of the mould and, once the pudding is turned out, creates that glossy, amber coating that is the hallmark of this dessert.

• Place the sugar and water in a heavy-bottomed saucepan.
• Add the drops of lemon juice to prevent crystallisation.
• Cook over medium heat without stirring, only swirling the pan.
• When the caramel reaches a dark amber colour, pour it immediately into the mould.
• Quickly rotate the mould to coat the bottom and sides evenly.
• Allow to solidify completely before pouring in the pudding mixture.

Choosing the Mould

Traditionally, the bonet piemontese is prepared in a tin-lined copper mould shaped like a hat, but today aluminium or silicone moulds are also used. The answer is that the ideal mould has a capacity of approximately 1 litre, with smooth walls that facilitate unmoulding the pudding after baking.

Step-by-Step Preparation of the Bonet

Phase 1: Preparing the Amaretti

The amaretti are the soul of the bonet piemontese. For the best result, use quality dry amaretti, preferably Amaretti di Saronno, which have an intense flavour and perfect consistency for crushing. Place the amaretti in a bag and crush them with a rolling pin until you have a coarse powder, with some larger pieces that will give texture to the finished pudding.

Phase 2: The Pudding Mixture

• In a large bowl, beat the eggs with the sugar until the mixture is light and frothy.
• Add the sifted unsweetened cocoa and mix well to eliminate lumps.
• Pour in the milk at room temperature, stirring constantly.
• Add the rum and vanilla, continuing to stir.
• Finally fold in the crumbled amaretti and mix gently.
• Let the mixture rest for 10 minutes so the amaretti soften slightly.

Phase 3: Bain-Marie Cooking

Bain-marie cooking is the secret to achieving a bonet with a perfectly smooth and creamy consistency. This gentle cooking method ensures even heat distribution, preventing the pudding from drying out or cracking on the surface.

• Preheat the oven to 160 degrees Celsius, static mode.
• Pour the mixture into the caramelised mould.
• Place the mould in a larger baking dish and pour hot water into the dish until it reaches halfway up the mould.
• Bake for approximately 50-60 minutes, until the bonet is firm in the centre but still slightly wobbly.
• Remove from the bain-marie and allow to cool completely at room temperature.
• Refrigerate for at least 6 hours, preferably overnight.

Phase 4: Unmoulding and Presentation

To unmould the bonet, gently run a knife blade along the sides of the mould. Turn the bonet out onto a serving plate and wait for it to slide out with its caramel. If necessary, briefly dip the bottom of the mould in hot water to slightly melt the caramel.

Professional Tips and Variations

The great Piedmontese pastry chefs pass down secrets that transform a good bonet into an unforgettable dessert. Here are the most important tips for professionals in the hospitality industry.

Master Pastry Chef Secrets

• Do not over-beat the eggs: the bonet is not a mousse; it should have a compact and velvety consistency.
• Use high-quality unsweetened cocoa, never sweetened drinking chocolate powder.
• The rum must be of the highest quality: its aroma takes centre stage alongside the amaretti.
• The milk must be fresh whole milk, never long-life, to achieve the ideal creaminess.
• The oven temperature must not exceed 160 degrees: slow baking is essential.
• The bonet improves with resting: prepare it at least 24 hours before serving.

Regional Variations

• White bonet: the original medieval version without cocoa, more delicate with the pure amaretti flavour in the foreground.
• Coffee bonet: strong espresso is added in place of some of the milk.
• Hazelnut bonet: toasted and chopped Piedmont IGP hazelnuts are added.
• Grappa bonet: the rum is replaced with aged Piedmontese grappa.

LAPA provides hospitality professionals with all the ingredients for every variation of the bonet: from pure cocoa to amaretti, from rum to grappa, from Piedmontese hazelnuts to fresh milk. The LAPA catalogue with over 3,000 authentic Italian products is the reference for those seeking quality and authenticity.

The Bonet in the Tradition of the Langhe

In the Langhe, the bonet is not simply a dessert: it is a ritual, a moment of sharing that closes the great festive meals. In every farming family of the Langhe, the bonet recipe is passed down from generation to generation, with small variations that make each household's bonet unique. The restaurants of the Langhe, now destinations for international food and wine tourism, offer the bonet as a traditional dessert, often accompanied by a glass of Moscato d'Asti.

The key point is that the bonet piemontese is not merely a dessert but a cultural heritage that encapsulates the history and identity of rural Piedmont. For restaurants and pastry shops in Switzerland wishing to offer an authentic taste of this tradition, LAPA is the ideal partner for sourcing genuine, first-choice Italian ingredients.

LAPA works exclusively with selected Italian producers, guaranteeing authenticity and traceability on every product. Whether artisanal amaretti, fine cocoa, aged rum or fresh milk, LAPA delivers in 24-48 hours throughout Switzerland with the freshness guarantee that hospitality professionals demand.

Frequently Asked Questions about Bonet Piemontese

What does the name bonet mean?

The answer is that bonet, pronounced bonèt in Piedmontese dialect, means hat. The name probably derives from the hat-shaped copper mould traditionally used for baking, or from the fact that the bonet closes the meal just as a hat covers the head. The origins of the term date back to the 13th century in Monferrato.

What is the difference between classic bonet and white bonet?

The answer is that white bonet is the original medieval version, prepared without cocoa, using only eggs, milk, sugar, amaretti and rum. Classic bonet with cocoa is the version that emerged after the 17th century with the arrival of cocoa in Europe. Both versions are considered traditional and are still prepared in Piedmont today.

Why is it cooked in a bain-marie?

The answer is that bain-marie cooking ensures even and gentle heat distribution, which is essential for achieving a pudding with a smooth and creamy consistency without cracks on the surface. The water vapour maintains humidity in the oven, preventing the bonet from drying out during cooking.

How long does bonet piemontese keep?

The answer is that the bonet keeps in the refrigerator for 4-5 days, covered with cling film. The bonet improves with resting: the flavour of the amaretti and rum blend perfectly after 24-48 hours. Freezing the bonet is not recommended, as the pudding's consistency suffers.

Can soft amaretti be used instead of dry ones?

The answer is that the traditional bonet piemontese recipe calls for dry amaretti, preferably Amaretti di Saronno, which have a more intense flavour and a consistency that integrates better into the pudding. Soft amaretti contain too much moisture and would make the bonet too wet. LAPA offers high-quality dry Italian amaretti, ideal for the bonet.

Can the bonet be made without rum?

The answer is that the rum can be replaced with espresso or vanilla extract for a non-alcoholic version. However, rum is a fundamental ingredient of the traditional bonet piemontese recipe and contributes significantly to the overall flavour of the dessert. For an authentic bonet, LAPA supplies premium-quality rum with fast delivery throughout Switzerland.

Discover all the ingredients for professional pastry-making in the LAPA catalogue. With over 3,000 authentic Italian products and delivery in 24-48 hours throughout Switzerland, LAPA is your partner for bringing Piedmontese tradition into your kitchen. Visit our website to order: lapa.ch