The “Gubana” was a cake for the great festivities, because its ingredients were rich and costly. It is a sweet leavened dough, with a filling of equivalent weight, approximately. The basic ingredients are: soft wheat flour; sugar, sultana, fresh eggs; butter, vegetable oil made with the best seeds; walnuts, whole hazelnuts; brewer’s yeast; pine-kernels; salt. The receipt can be enriched by using candied fruits; Bagna rum, Grappa brandy, Marsala wine, wine brandy, Alchermes; honey; milk or powdered milk; vanillin, vanilla; vanilla infusion; mono-diglycerides of the food-grade fatty acids; soy lecithin; macaroon biscuits; biscuits; vegetable margarine. The “Gubana” is also characterized by it traditional, ancient shape, caused by its being wrapped up in the snail-shell shape, and by its color. The outstretched dough is leavened several times, then it is rounded diagonally over the filling and wrapped up in a closed snail-shell shape. This semifinished product is leavened again, until it reaches the classic volume; after that it is baked in oven to complete the organoleptic features. The baking takes about an hour, at a moderate temperature. The second leavening stage is critical for the success of this product. The leavened dough must definitely be soft and elastic, and it must be capable of sustaining and lifting the remarkable weight of the filling. The process was a jealously guarded secret handed over among the women of the Valleys. The ideal weight of the “Gubana”, needed for an harmony of values and an excellent result, is around 850 – 1,000 grams.
(1) ‘DOM’ of Cividale n. 13 in the1984