Bonet is the Piedmontese dessert pudding of eggs, milk, cocoa and crushed amaretti, baked in a caramel-lined mould. From Monferrato, originally without chocolate.

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.

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