Probably the most identifiable Piedmontese dessert: a cocoa pudding with amaretti biscuits and liqueur. It appears in 19th-century recipe books - the name ‘Bunèt’ was that of the ‘berretto’ mould in which it was baked - and is still served everywhere today.

Normally it is made in one long parallelepiped then cut into slices for serving but the layout is often subject to the creativity of the typical restaurants where you can taste it.