Gubana – Dorothy61n1 CC BY 3.0


1 1/2 cups white flour
l 1/2 oz. butter
Three egg yolks
Two tbs. grappa
Four tbs. raisins
1 cup Marsala
5 oz. walnuts, shelled and chopped
Four tbs. almonds, shelled and chopped
Four tbs. pine nuts
2 oz. candied lemon and orange peel
One tbs. breadcrumbs
One lemon
One orange
One tbs. sugar
butter for greasing pan
One tbs. flour

How to make Gubana:

How to make the gubana: Make a puff pastry with the flour and 1 1/2 oz. of butter, a whole egg, and 2 tbs. grappa. While the pastry is resting, make the filling. Next, soften the raisins in the Marsala and squeeze out the excess liqueur.

Put the walnuts, almonds, raisins, pine nuts, and candied peel into a bowl. Fry the breadcrumbs in 2 tbs. butter and mix it into the nuts, the grated rinds of the orange and lemon. Mix well, then add an egg yolk and a stiffly beaten egg white.

Roll out the puff pastry into a thin rectangle. Spread the filling on top of it. Roll and fold in the filling from the long side of the rectangle. Place the dough rolled up into a spiral and set in a buttered and floured baking pan. Brush with the remaining egg yolk and sprinkle with sugar—Cook the gubana in the oven at 375°F for about 50 min.

This specialty from the North-East of Italy can also be made with leavened dough. In some of Friuli’s provinces, gubana is a simple crust made with melted butter, water, and flour.

Serves 6-8

Regional recipe from Friuli Venezia Giulia

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at