One of the best known Piedmontese recipes is certainly that of bunet (or bonet). Here you can find it with a small reinterpretation, with the scent of coffee. INGREDIENTS FOR THE BUNET for a 25cmx15cm mould or for 6 small moulds 2 cups Vergnano coffee 250 g double cream 75 g sugar 5 yolks 1Read more
