Traditional Piedmont chocolate pudding with amaretti biscuits. Ready to eat, ambient shelf stable.
Open the jar and enjoy directly with a spoon. For a better experience, it is advisable to turn the pudding upside down on a saucer and to decorate with biscuits, caramel or chopped hazelnuts. If you want you can add either Cascina San Cassiano Apricot Jam, or our hazelnuts and honey for an even tastier result!
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.