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, 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 the "z" is the result of a phonetic adaptation due to the cultural formation and the knowledge of Slavic idioms by those entrusted to the records in the baptismal book of the parish of St. Peter (1612). Giorgio Gubaniza di Brischi and his wife Marina Venivano were recorded by Mattia Pirich, priest of S. Pietro al Natisone, native of Lasiz (Pulfero), as Giorgio and Marina Gubaniza. The presbyterian Tolhammer recorded them as Giorgio and Marina Gubanza, while the vicar Strazzulino, probably of Friulian language, used the surname Gubana (14.10.1612) to refer to this couple.
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 was indisputably born in the Valli del 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 and 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 this sweet is given by the presence, in the Valli del Natisone, namely in Brischis, of the surname Gubana before 1612 (First Book of the Baptists of the Parish of St. Peter). A Friulian song composed in 1713 during the Tolminotti's uprise, due to the increase of duties and taxes, contains the verse: "vin. tripuzs di Chiauret e GUBANIS
CU'L SAVOR ". In the document, dating back to 1738 from Cividale, the wine and desserts of the time are remembered, namely Gubana: "Muscat, buzzolai, savoiardi, bovolini, polacchine, gubane.
We wanted to start with the history of the Gubana. Now let's continue with the history of Gubana Tavina.
Passionate about cooking, Gabriele remembers that as a child his grandmother Elda (Gina) would make a delightful Gubana.
He searched for his Grandma's recipe, tried it over and over again, made a couple of changes and after several attempts, he found just the right recipe, the perfect combination of ingredients. What was the most significant difference with the other Gubanas? The use of natural yeast, resulting in a perfect dough after 21 hours of proofing.
The filling is also prepared meticulously, with only the best ingredients. Everything is done or chosen with care.
The GUBANA TAVINA brings back the flavours and memories of grandma Elda's Gubana.
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