Gubana Triestina con Slivovitz
Collio/Natisone, Friuli-Venezia Giulia
The Collio hills' spiral sweet bread: leavened dough filled with walnuts, sultanas, pine nuts, candied peel, bitter chocolate, and grappa or slivovitz, rolled into a snail shape and baked. The Natisone valley gubana is made for Easter and Christmas as a preservable sweet (keeps 3–4 weeks), while Trieste's version is lighter and more fragrant. Served with slivovitz (plum grappa) poured over each slice at table — the spirit rehydrates the dense nut filling and the alcohol is part of the intended flavour. The Collio version has a thicker crust and denser fill; Triestine gubana is more brioche-like.