Already in the 1930s, Antonio Dorbolò’s widow prepared her gubane in the family oven.
Her skill was so well known that in the post-war period Mrs Antonietta was nicknamed “Antonietta Hubanciarza”, or “that of the hubanze (gubane)”.
In those years, the valleys’ farmers brought her the ingredients for the filling so that she could delight the whole village.
Her gubane became so well-known that in 1955 she decided to share them with everyone, founding the Dorbolò Gubane company.
Today the third generation of gubanieri continues the family tradition following the recipes of Grandmother Antonietta.
Now, as then, the commitment focuses on the choice of ingredients to recreate that flavour that allowed this delicious cake to become famous outside the Natisone Valleys.
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