Gubana is a typical sweet from Friuli-Venezia Giulia, especially from the Natisone Valleys near Cividale del Friuli. This cake is made with a leavened dough filled with dried fruit, raisins, pine nuts and walnuts, often flavored with grappa or rum. Gubana is traditionally prepared for holidays such as Christmas, Easter and other important occasions. The special name of this delicious sweet comes from its filling, which is about the same weight as the dough, and from its characteristic snail-like shape: in fact, in the local Friulian dialect, gubat means to wrap. Traditionally it is the symbolic sweet of Friuli, and this leavened sweet bread is given to friends and relatives to wish prosperity and wealth. The history of this delicacy: Gubana was initially a sweet reserved for special occasions because it was expensive due to the richness of its ingredients. Until the middle of the last century, Gubana was made exclusively at home. Mr. Laurencig, an old baker from Savogna, said in an interview that their company produced only bread until 1970. Gubanas were baked on specific occasions and only for the families that ordered them in advance. In 1965 the 1st Gubana Competition was held in S. Pietro al Natisone. Gubana gradually reached the general public thanks to artisanal production and strong demand in Italy and abroad. In 1973 the “Consortium for the Protection of Gubana of the Natisone Valleys” was founded, involving most of the producers based in the following municipalities: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia and Stregna. In the Valleys, the ancient custom of making Gubana at home for the main local holidays and festivities still survives, although it is gradually disappearing. With our Gubana, we want to bring to your table a typical sweet that is also a story of wisdom and genuineness.
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Gubana is a typical sweet from Friuli-Venezia Giulia, especially from the Natisone Valleys near Cividale del Friuli. This cake is made with a leavened dough filled with dried fruit, raisins, pine nuts and walnuts, often flavored with grappa or rum. Gubana is traditionally prepared for holidays such as Christmas, Easter and other important occasions. The special name of this delicious sweet comes from its filling, which is about the same weight as the dough, and from its characteristic snail-like shape: in fact, in the local Friulian dialect, gubat means to wrap. Traditionally it is the symbolic sweet of Friuli, and this leavened sweet bread is given to friends and relatives to wish prosperity and wealth. The history of this delicacy: Gubana was initially a sweet reserved for special occasions because it was expensive due to the richness of its ingredients. Until the middle of the last century, Gubana was made exclusively at home. Mr. Laurencig, an old baker from Savogna, said in an interview that their company produced only bread until 1970. Gubanas were baked on specific occasions and only for the families that ordered them in advance. In 1965 the 1st Gubana Competition was held in S. Pietro al Natisone. Gubana gradually reached the general public thanks to artisanal production and strong demand in Italy and abroad. In 1973 the “Consortium for the Protection of Gubana of the Natisone Valleys” was founded, involving most of the producers based in the following municipalities: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia and Stregna. In the Valleys, the ancient custom of making Gubana at home for the main local holidays and festivities still survives, although it is gradually disappearing. With our Gubana, we want to bring to your table a typical sweet that is also a story of wisdom and genuineness.
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