Originally Posted by ShellyCooks
Hello De Reston~
Just read your recipe for Bonet. I am 100% Italian. All my grandparents are from the Piedmont area of Northern Italy. My grandmother made this dessert for holidays, but it never had chocolate or amaretti in it. It was just sugar, milk, eggs, and vanilla. She "burnt" the sugar first in the pan before adding the other ingredients. I wonder about the name "Bonet". It is very French sounding. My grandmother called it Bonetto.
The name's derivation partly comes because the Piedmont region was at one time ruled by the French and the word, bonet, means "bonnet" or hat. Supposition is that it is termed such because a mold to make bonet is shaped a bit like a chef's hat.
As with many regional dishes, there can be alternate ways/ingredients. I find that to be true with recipes within my own ethnic family.
However bonet is prepared, it's bound to be delicious.