L’Antica Ricetta

This homemade Gubana uses a recipe handed down since the 1930s and inherited from Nonna Maria.
Every Easter Saturday, Nonna Maria would make lots of them and would go over the border to bake them in her aunt's large oven.

This great legacy of values includes the use of fine-quality ingredients and patient and skilled preparation by hand.
The leavened pastry contains a rich filling of walnuts, hazelnuts, pine nuts and sultanas enclosed like a fragrant rosebud. Gubana, which was originally a festive treat, has become a local delicacy to be enjoyed on any day and for every occasion.