What is it about a centuries-old Italian pudding that speaks to this current moment? Budino — a rich, chilled custard — isn’t particularly Instagram-worthy, but it’s a dessert that’s seemingly on every menu right now.
Catch up quick: Budino wasn’t always a dessert. The word once referred to blood sausage or minced meat before Italians began using it for what we know it as today.
- Made with milk, cream, sugar, eggs and cornstarch, budino can take on just about any flavor — making it a low effort, high reward dessert for most chefs.
Zoom in: Both chocolate and butterscotch budino have been an integral part of Nostrana’s menufor years, served with a layer of caramel or a dollop of crème fraîche.
- Fantino’s budino is sponge-like butterscotch, while Sunday Sauce takes the salted caramel route and Hey Luigi leans into chocolate. Even Soho House has one on the menu at its members-only restaurant.
Yes, but: It’s not just Italian restaurants. Salt and Straw’s recent chef series featured a riff on a smoked chocolate caramel budino with candied hazelnuts and olive oil ice cream base…