This traditional leavened cake is made in the Natisone Valley in Friuli Venezia Guilia, the most Northeastern region of Italy. La Gubana di San Pietro al Natisone is filled with dried fruit, nuts and honey, and they use a recipe that dates back hundreds of years.

Traditional leavened cake from Friuli
Naturally leavened cake
Dried walnuts, hazelnuts, pine nuts, and raisins
30% dried fruit
Natural ingredients and no preservatives
Made in Italy
1.1 lbs

TIPS:
We recommend cutting the wedges with a sharp serrated knife, such as those suitable for bread.
Before slicing, let the gubana sit at room temperature for a few hours, or you can warm it slightly in the oven for greater softness.

The true Gubana Dorbolò has its typical snail shape, is made of a soft, sweet pastry that encloses a filling rich in ingredients, with the dominant aromas and flavors typical of the valleys. They begin by roughly chopping the carefully selected walnuts, then add the sugar, cocoa, choice butter, and roasted pine nuts. Lastly, we add the raisins and rum, whose alcohol dissipates during cooking, leaving only the aroma. There's more, but it's part of their family history, and they're very proud of it!

The history of Gubana is a testament to ancient traditions. Emerging in the 1400s from a beautiful blend of Slavic, Nordic, and local influences, it carries a rich legacy. For centuries, it has been cherished as "Gubana" ("Hubanza"), named after the wooden cupboard that safeguarded it from the eager hands of children!

A must-have for the holiday table!

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dorbolò

Dorbolò La Gubana Cake