Dorbolò Gubane
About
THE GUBANA BAKERY
In the 1930s Nonna Antonietta, widow of Antonio Dorbolò, used to bake Gubane in her family's oven. Her skill was such that after the second world war che was nicknamed "Antonietta Hubanciarza", that is "the one with the hubanze (gubane)".
Her Gubane were becoming increasingly popular and si in 1955, che decided to share her talent with everyone, and founded the company Dorbolò Gubane.
Today, the family tradition lives on with the third generation of gubaniere (gubana makers). Following Nonna Antonietta recipes and choosing only the best inredients that make gubana the signature cake of the Natisone valleys.
A good gubana is the result of great effort and excellent ingredients.
1.The filling: Chop walnuts and hazelnts, fry pine nuts in butter, mix everything tohether and add sugar, cocoa, salt, raisins, rum, vanilla and lemon.
2.The dough: Kneadflor, milk and yeast together. Leave to rise, then add: peanut oil, sugar, eggs, noney, flavourings, salt and flour.
3.The filling and the shape: roll out the dough into a sheet about 5 mm thick. Spread the filling. Roll and wrap the sheet around itsel to create the coiled shape.