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Gubana is a typical dessert from Friuli-Venezia Giulia, especially from the Natisone Valleys, near Cividale del Friuli. This cake is made with leavened dough and filled with dried fruit, raisins, pine nuts and walnuts, often flavoured with grappa or rum. Gubana is traditionally prepared for holidays such as Christmas, Easter and other important occasions. The special name. This delicious dessert has a filling weighing approximately the same as the dough and owes its name to its characteristic snail-shell shape. In fact, in the local Friulian dialect, gubat means to wrap. Traditionally, it is the symbolic dessert of Friuli, and this sweet leavened dough is given to friends and relatives as a wish for prosperity and wealth. The history of this delicacy. Gubana was initially a dessert reserved for major occasions, as it was expensive due to the richness of its ingredients. Until the middle of the last century, Gubana was prepared exclusively at home. Mr Laurencig, an old baker from Savogna, stated in an interview that until 1970 his company produced only bread. Gubane were baked on specific occasions and only for families who requested them in advance. In 1965, the first Gubana competition was held in S. Pietro al Natisone. Gubana gradually reached a wider audience thanks to artisanal production and strong demand in Italy and abroad. In 1973, the “Consortium for the protection of Gubana from the Natisone Valleys” was founded, with the participation of most producers based in the following municipalities: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia and Stregna. In the Valleys, the ancient tradition of preparing Gubana independently for major local celebrations and holidays still survives, although this custom is gradually disappearing. With our Gubana, we want to bring to your table a typical dessert that is also a story of wisdom and genuine quality.
Price including VAT
Gubana is a typical dessert from Friuli-Venezia Giulia, especially from the Natisone Valleys, near Cividale del Friuli. This cake is made with leavened dough and filled with dried fruit, raisins, pine nuts and walnuts, often flavoured with grappa or rum. Gubana is traditionally prepared for holidays such as Christmas, Easter and other important occasions. The special name. This delicious dessert has a filling weighing approximately the same as the dough and owes its name to its characteristic snail-shell shape. In fact, in the local Friulian dialect, gubat means to wrap. Traditionally, it is the symbolic dessert of Friuli, and this sweet leavened dough is given to friends and relatives as a wish for prosperity and wealth. The history of this delicacy. Gubana was initially a dessert reserved for major occasions, as it was expensive due to the richness of its ingredients. Until the middle of the last century, Gubana was prepared exclusively at home. Mr Laurencig, an old baker from Savogna, stated in an interview that until 1970 his company produced only bread. Gubane were baked on specific occasions and only for families who requested them in advance. In 1965, the first Gubana competition was held in S. Pietro al Natisone. Gubana gradually reached a wider audience thanks to artisanal production and strong demand in Italy and abroad. In 1973, the “Consortium for the protection of Gubana from the Natisone Valleys” was founded, with the participation of most producers based in the following municipalities: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia and Stregna. In the Valleys, the ancient tradition of preparing Gubana independently for major local celebrations and holidays still survives, although this custom is gradually disappearing. With our Gubana, we want to bring to your table a typical dessert that is also a story of wisdom and genuine quality.
