Cividale del Friuli is a great place for finding a quaint local restaurant. If you are ask, you may also find yourself also tucking into a 'gubana', a dessert speciality of the town.
It is typical for both the Christmas and Easter periods, but is now enjoyed all year round and all around Friuli and beyond. We also also know it was served in the 15th century at a banquet for Pope Gregory XII when he visited Cividale.
Its name probably derives from the Slovenian word 'guba' meaning 'folded' or 'bent' and is so similar to the Italian word 'gobbo' (hunchback), that it surely cannot be a coincidence. If you have been to Venice you may have also seen the Gobbo of Rialto.
Do not confuse gubana with the presnitz from Trieste whose shape is that of a horseshow but is made of a lighter pasta sfoglia. So, here's how to make it your dolce gubana.
70g sultanas, 350g butter, 125g broken nuts, 60g pine nuts, 75g candied fruit, 30g almonds, spoonful of bread crumbs, 3 eggs, caster sugar, lemon, orange, 'Malaga' wine, 350g white flour, 2 spoonfuls of Aquavite.