The Gubana is a typical sweet 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 flavored with grappa or rum. The Gubana is traditionally prepared for holidays such as Christmas, Easter, and other important occasions. This delicious sweet has a filling of approximately equal weight and owes its name to its characteristic spiral shape; indeed, in the local Friulian dialect, gubat means to wrap. Traditionally, it is the symbolic sweet of Friuli, and this leavened sweet dough is given to friends and relatives to wish for prosperity and wealth. Initially, the Gubana was a sweet reserved for special occasions as it was expensive due to the richness of the ingredients. Until the mid-20th century, the Gubana was prepared exclusively at home. Mr. Laurencig, an old baker from Savogna, in an interview stated that their company produced only bread until 1970. The Gubanas were baked on certain occasions and only on behalf of families who requested them by reservation. In 1965 the 1st Gubana Competition was held in S. Pietro al Natisone. The Gubana gradually reached the general public thanks to artisanal production, a vast demand in Italy and abroad. In 1973 the “Consortium for the protection of the Gubana of the Natisone Valleys” was founded, in which most of the producers based in the following municipalities participated: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia, and Stregna. In the Valleys, the ancient custom of making Gubana independently on the occasion of major celebrations and local holidays still exists, although this custom 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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The Gubana is a typical sweet 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 flavored with grappa or rum. The Gubana is traditionally prepared for holidays such as Christmas, Easter, and other important occasions. This delicious sweet has a filling of approximately equal weight and owes its name to its characteristic spiral shape; indeed, in the local Friulian dialect, gubat means to wrap. Traditionally, it is the symbolic sweet of Friuli, and this leavened sweet dough is given to friends and relatives to wish for prosperity and wealth. Initially, the Gubana was a sweet reserved for special occasions as it was expensive due to the richness of the ingredients. Until the mid-20th century, the Gubana was prepared exclusively at home. Mr. Laurencig, an old baker from Savogna, in an interview stated that their company produced only bread until 1970. The Gubanas were baked on certain occasions and only on behalf of families who requested them by reservation. In 1965 the 1st Gubana Competition was held in S. Pietro al Natisone. The Gubana gradually reached the general public thanks to artisanal production, a vast demand in Italy and abroad. In 1973 the “Consortium for the protection of the Gubana of the Natisone Valleys” was founded, in which most of the producers based in the following municipalities participated: S. Pietro al Natisone, Pulfero, S. Leonardo, Savogna, Grimacco, Drenchia, and Stregna. In the Valleys, the ancient custom of making Gubana independently on the occasion of major celebrations and local holidays still exists, although this custom 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.
