Bonèt is a traditional dessert that can be traced back to the 13th century. Rich, creamy, and soft, the dessert consists of amaretti cookies or hazelnut biscuits, eggs, cocoa powder, sugar, milk, and rum. The whole concoction is typically drizzled over with caramel before serving.

In some places, it's made with chocolate, in others with hazelnut, while, for instance, in Carru, it's made without any of those ingredients. The name of the dish means hat, referring to the original shape of this treat (round with a hole in the middle), but some say that it can also refer to the fact that bonèt is the last thing that is consumed for dinner, just like a hat is the last thing one puts on the head before leaving.

This classic dish hails from Piedmont, home of the renowned Barolo wine. Brasato is prepared with beef that is marinated together with Barolo wine and vegetables such as carrots, celery, and onions, as well as herbs and spices that typically include bay leaves, cinnamon, or cloves.

The beef is then browned and slowly braised in the marinade before it is rested and sliced, while the braising sauce is puréed and is then doused over the meat. The dish is usually served with mashed potatoes or polenta on the side.