Maybe you’ve heard about it or maybe not, but if you are on holiday, for pleasure or for business, in Piedmont you can not leave without having first tasted this delight. Cuneese at the Rhum is a type of chocolate made up of two meringue pods with a heart of dark chocolate cream and rhum; All covered by another layer of dark chocolate that is produced in Cuneo. The packaging is also characteristic, red paper and golden notes indicating its origin.
This little delicacy was invented by Andrea Arione, who at the time was the owner of a small village bar and wanted to create chocolate sweets with liquor flavor, began creating cream at rhum and after several attempts came out this little couple of Meringues filled with chocolate cream that taste rhum. Satisfied with the result he began to taste it to his relatives and friends, the voice spread until he came to the nearby Cuneo who wanted it as sweet, giving him the name of Cuneese to the Rhum. The original recipe is, however, still today, kept in that small bar-shop.
It is reported that in 1854 even Hemingway stopped by Arione to buy the Cunees to bring to his wife who was on vacation in Nice. Despite the original version of the rhum with the time, other variants have been created to satisfy all the palates: today you can find it with the Grand Marnier or in the option without alcohool: hazelnut, brown and cream.
The Cuneese to the Rhum is great when combined with: the rosé sparkling Alta Langa that reminds the crust of bread and vanilla, the Monferrato Chiaretto which is an excellent dessert wine, the Malvasia of Consorzio d’Asti with which besides the cuneese you can accompany a creamy sweet, and the Malvasia of Castelnuovo Don Bosco. Of course all the province of Cuneo is fine to enjoy this sweet, the area is full of gastronomic traditions that once you try you will absolutely want to return back.