Gubana is no doubt native to the Valli del Natisone, the origin of the name is Slavic. It appears on many collective occasions, especially at weddings.
The Gubana has a characteristic spiral shape and is made up of sweet pastry with a filling of hazelnuts and chopped walnuts, raisins and pine nuts, except for small variations. Classical interpretation suggests the name is derived from "gubat", which in local dialect means wrap / wrapping. The people of the Valli del Natisone still call this sweet "gubanza".
The disappearance of "z" is the result of a phonetic adaptation due to the cultural formation and the knowledge of Slavic idioms by those entrusted to the record in the baptismal book of the parish of St. Peter (1612). It is noteworthy that Giorgo Gubaniza di Brischi and his wife Marina Venivano were recorded by Mattia Pirich Priestess of S. Pietro al Natisone, native of Lasiz (Pulfero), as Giorgio and Marina Gubaniza. The Presbyterian Tolhammer was the same as Giorgio and Marina Gubanza, while the vicar Strazzulino, probably of Friulian language, used the surname Gubana (14.10.1612) to refer to these gentlemen.
This cake differs from the Slovenian ones. By 1409 Gubana appears among the 72 snacks served by the commune of Cividale in honour of Pope Gregory XII. Mrs Alfeo Mizzau, European Member and President of the Friulian Philological Society, wrote: "Gubana is indisputably born in the Valleys of Natisone, in Friuli Slavia. It is quoted in a contract of 1576, which states that with the gifts offered to landowners along with money rentals there was the Gubana. This was evaluated at a very high price of "one lira of twenty soldi (old currency)", at that time twenty soldi were the equivalent of the merchandise for a working day of a skilled bricklayer/builder.
"Another reliable reference to the place of origin of the sweet one is given by the presence in the valleys of the Natisone, namely Brischis, of the surname Gubana before 1612 (First Book of the Baptists of the Parish of St. Peter). A Friulian song composed in 1713 for the Tolminotti's uprising, bursting with the increase of duties and gabelles, contains the verse: "vin. tripuzs di Chiauret e GUBANIS CU'L SAVOR ". In the document, dated Cividale 1738, the wine and desserts of the time are remembered, namely Gubana: "Muscat, buzzolai, savoiardi, bovolini, polacchine, gubane.
We wanted to start talking about Gubana from its history. Now let's continue with the history of Gubana Tavina.
Gabriele, fond of cooking, remembers that as a child his grandmother Elda (Gina) was delighted with her gubana.
Search for Grandma's recipe, try it and try it again, make small variations and after a number of attempts find the right recipe, the perfect mix. And what is the most significant difference with the other gubans? The use of natural yeast and dough, resulting in 21 hours of leavening.
The filling is as well cared for, the ingredients are selected. Nothing is random.
Here is how Elda's grandmother's memory becomes reality: LA GUBANA TAVINA
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