Gubana is the typical dessert of Friuli. It's the symbol that represents wealth and prosperity since 1409. His symbolic value was due to its preparation with dried fruit from the Natisone Valleys. Traditionally it is eaten during most important events in family life: birthdays, weddings, baptisms, and communions. Still today, it is always tasted during moments of celebration, low-fat and extremely nourishing. Our traditional recipe requires three days' preparation and has not changed over years. During the first day, the soft yeast dough is prepared in three steps: first of all a started dough, or leaven, is made from flour, water and yeast. After mixing it for the time required, the starter is left to rest at length. The long night of rest gives softness and elasticity. The filling is made at the start of second day when chopped hazelnuts and walnuts are added to the pine nuts and raisins. The dough, then, is covered with rich and noble filling, before being rolled and wrapped by hand. This step explains how the Gubana got its name : "gubat", in fact, in local dialect means 'to roll up'. The Gubana is now ready for the long providing that will allow it to absorb its rich filling. During the cooking, dough and filling will marry extending its natural life, without the use of any preservative. Later it is left to cool slowly for a whole night. On the morning of the third day,the cooked cake can be packaged and put on tables for sweetness moments.