There are many tales surrounding the origin of gubana, a fruit- and nut-filled cake from Northern Italy that was traditionally baked to celebrate important occasions, particularly weddings. With the passage of time, recipes and methods have changed as they were handed down through the generations.
But, one family is determined to preserve the authenticity of this local delicacy from the Natisone Valleys in the Friuli region.
Attilio Vogric and his wife Matilda first attempted to make gubana using the recipe of his mother in the early 1960s and shared it with their neighbors, who loved it. The couple then decided to set up a business dedicated to produce this cake without having to compromise on the ingredients and process.
“My grandmother and grandfather began the business in 1963. So this is our 60th year. Gubana is served to celebrate very important occasions in a family. We also serve it when friends come to visit. For our region, gubana has become symbolic,” said Vogrig Director General Mauro Vogrig.
The third-generation head of the company stressed that, while demand for their gubana remains high, they will not make any shortcuts in the production process because of their commitment to excellence. Like many traditional cakes and breads, making a gubana requires multiple periods of kneading and letting the dough rest.
“Right now, we are found in specialty shops all over Italy. As for our typical customers, these are the people that want to have high quality product. We offer high quality at an affordable price,” comparable price,” said Vogrig, who hopes to one day bring the gubana to one of his favorite country – Japan.
“For now, the most important thing is we are proud of being different and unique. We are proud to play a little part in the story in our region. We want to work very hard to maintain our identity because without identity, we won’t exist in the future,” he added.
