The Gubana is a typical Friulian cake of the periods of great festivities, Christmas, Easter, weddings and village festivals. It is a cake based on leavened dough with a filling of dry biscuits and dried fruit, all embellished with grappa or rum. As a cake of local origin it has spread throughout Friuli and throughout the whole year. Referring to its shape, its name derives from the Slovenian “guba”, or fold, because this cake was born proporio in the Natisone Valleys, on the border with Slovenia.



  • 250 gr of flour;
  • 50 gr of manitoba flour;
  • 1 teaspoon of dried brewer’s yeast;
  • 2 tablespoons of grappa;
  • 100 ml of milk plus a little if necessary;
  • 1 egg;
  • 40 gr soft butter at room temperature;
  • 2 tablespoons of sugar;
  • 1 teaspoon of salt.


  • 70 gr of walnuts;
  • 70 gr of raisins;
  • 50 gr of toasted hazelnuts without skin;
  • 50 gr of pinolila peel of a limonela peel of an orange;
  • 100 gr of dry biscuits or macaroons;
  • 1 (60 ml) glass of rum.


  • 1 album;
  • sugar.


  • plum schnapps.


The evening before, prepare the filling: soak the raisins in rum together with the grated lemon and orange peel.

Chop the nuts and hazelnuts with a knife, toast the pine nuts and chop the biscuits. Put everything, including the rum, in a bowl and stir until the mixture is well moist and mixed. If necessary, add a little more liqueur. Then put it in the fridge for a night to rest.

The following day prepare the mixture: in a separate bowl, beat the whole egg together with the softened butter, sugar, grappa and milk.

Pour the two flours mixed with the yeast into a bowl or planetary mixer. Gradually add the previously mixed liquid part. Mix or operate the planetary mixer at the lowest speed, then add salt and knead until the dough is smooth and homogeneous. Form a ball, place it in a bowl, cover and leave to rise for 3 hours in a warm place away from drafts.

If you have a bread maker, pour into the basket of your bread maker in liquid mixture. Then pour in the mixed flours and yeast. Select the “dough only” program. After 3 minutes of kneading, add salt.

Once the dough has risen, flour the pastry board and roll out the dough with a rolling pin. You will have to form a circle about half a centimeter thick. Then spread the filling over the entire surface of the dough circle. Roll everything up tightly until you get a sausage. To obtain the typical gubana shape, roll the sausage into a spiral.

Cover a baking tray with baking paper and place the freshly formed gubana on it. Cover it with a cloth and let it rise for 2 hours in the heat, protected from drafts.

Beat an egg white with a fork. Brush the gubana with the egg white and dust it with caster sugar. Then let it rest for about ten minutes.

Heat the oven to 200 °C in static mode. Bake the gubana and cook it at 200 °C for the first 15 minutes. Then continue cooking at 180 °C for another 15 to 20 minutes. Try the toothpick to check the cooking.

Once cooked, leave the gubana to cool on a grill. It is advisable to eat it the next day, when all the flavors and aromas have blended well. Serve it wet with some plum grappa.

Toasted Tart With Hazelnut And Pears

Dear friends and lovers of Nutella, we must tell you that there is something on the market that tastes the same but is even better than the Ferrero product. We are talking about the Nutella produced by Rigoni di Asiago with which we prepared this delicious pear tart.


  • 1 jar of hazelnuts Rigoni di Asiago;
  • 2 pears Kaiser;
  • 1 whole egg;
  • 2 yolks;
  • 300 gr flour;
  • soft wheat;
  • 125 gr butter;
  • 1/2 sachet of yeast;
  • 100 gr icing sugar.


Prepare the shortcrust pastry.

Add the softened butter in pieces to the sugar and mix. Beat the eggs and add them to the butter mixture.

Form a fountain with the flour mixed with the yeast and pour the butter, eggs and sugar mixture in the center. Knead the dough with your hands until it forms a ball.

Wrap it in film and let it rest in the fridge for at least half an hour.

After this time, divide the dough into two parts, one double the other.

Roll out the largest part with a rolling pin and line it up to the edges with a round baking tray of about 22 cm. Once this is done, spread the hazelnut mixture all over it.

Peel and slice the pears and place them on top of the Hazelnut.

Now take the smallest part of the dough and crumble it with your hands to form an irregular cover over the whole pie. Look at the photos to better understand how to do this.

Bake in a preheated oven at 180° for about 30 minutes.

Remove from the oven, dust with powdered sugar and enjoy your hazelnut and pear tart.

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