Tre Galline ★ 4.4
Tre Galline in Turin's Quadrilatero has run an inn on this street since the mid-XVI century. Bollito misto trolley, battuta of Fassona, vitello tonnato.
History
Bonet (Piedmontese for hat) dates to the 13th century in Monferrato when noble-court cooks made a pudding of eggs, milk and amaretti. The cocoa version appeared after the Americas introduced chocolate to Europe in the 17th century. The name may reference the hat-shaped copper mould; today it is Piedmont's canonical end-of-meal dessert.
Common allergens: Milk, Egg, Tree nuts
Make it at home
Ingredients
- 500 ml whole milk
- 180g caster sugar
- 5 large eggs
- 30g unsweetened cocoa powder
- 100g crisp amaretti biscuits, crushed fine
- 2 tablespoons dark rum or amaretto liqueur
- 120g sugar for caramel
Method
- Preheat oven to 160 C. Make the caramel: melt the 120g sugar in a heavy pan until amber; pour into the bottom of a loaf mould or eight ramekins; tilt to coat.
- Warm the milk in a saucepan until steaming, off the heat.
- Whisk eggs and caster sugar until smooth; whisk in cocoa, then slowly pour in the warm milk while whisking.
- Stir in the crushed amaretti and liqueur.
- Pour the mixture into the caramel-lined mould; place in a deep tray with hot water (bain-marie) to come halfway up.
- Bake 50 minutes until just set with a slight wobble; cool and refrigerate at least 2 hours before unmoulding.
Tip from the editors. Crush the amaretti coarsely if you like texture, fine if you like the velvety classic style. Best served chilled the next day.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat bonet
Bonet in Turin
Trattoria Decoratori e Imbianchini ★ 4.2
A Borgo Po worker-trattoria from the painters' guild era named for the trades; bourgeois Turinese book ahead, walk-in lunch is the canonical local play.
Why locals love it: A Borgo Po worker-trattoria from the painters' guild era, named for the trades; bourgeois Turinese only.
Tip: The 12-euro plat du jour at weekday lunch is the canonical local order; walk in by 12:45.
Le Vitel Etonne ★ 4.3
Le Vitel Etonne in Turin's Centro builds the carte around vitello tonnato in many guises, plus a Piedmontese tasting from the Susigan kitchen.
Signature: Vitello tonnato (multiple cuts), Agnolotti del plin, Tajarin
Antico Ristorante Porto di Savona ★ 4.2
Porto di Savona on Piazza Vittorio Veneto in Turin has cooked since 1863 as a Locale Storico d'Italia. Vitello tonnato, agnolotti and finanziera.
Signature: Vitello tonnato, Agnolotti, Bollito misto
More cities are in research. Want bonet covered somewhere specific? Tell us where you want to eat.