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Putizza: the ancient Trieste dessert loved by Pope Francis, not to be confused with Gubana. Here is the recipe

Putizza, a traditional dessert from Friuli Venezia Giulia, is a symbol of the holidays, with a soft dough and a rich filling of walnuts, raisins, candied fruit and spices. Although similar to gubana, it stands out for its versatility and connection with Austro-Hungarian and Slovenian traditions

Putizza: the ancient Trieste dessert loved by Pope Francis, not to be confused with Gubana. Here is the recipe

Among the sweets symbol of Friuli Venezia Giulia, putizza occupies a place of honor. Often confused with the more well-known gubana, is actually a preparation with its own identity and a fascinating history that is intertwined with Austro-Hungarian and Slovenian traditions. Typical of the areas of Trieste e Gorizia, putizza is the dessert for special occasions, a must-have Christmas e Easter.

Recognized as traditional food product (Pat), putizza is much more than a recipe: it is a piece of culinary history that contains the soul and identity of Friuli Venezia Giulia, combining flavors that tell centuries of culture and tradition.

Origins and legends of putizza

According to historian Prof. Kuhar, the origin of putizza is to be found in Slovenia medieval, as evidenced by the recipe books of the Viennese bourgeoisie of the 18th century. The name derives from the Slovenian term potica, linked to the verb poviti, which means “to wrap” or “to roll up”, in reference to the characteristic snail shape of the dessert.

One of the first documented appearances of the putizza dates back to the 1864, during a party at Miramare Castle in Trieste, organized by the Prince Maximilian of Habsburg and its wife Carlotta. Since then, putizza has consolidated itself as a dessert for special occasions, celebrating the Christmas and Easter holidays with its rich and aromatic flavour.

Putizza and gubana: similarities and differences

Although they have some similarities, the putizza , gubana present significant differences. The dough of the putizza is soft, rich in butter and eggs, while that of the gubana goriziana is more similar to a puff pastry. The filling of the putizza is a triumph of flavors: walnuts, raisins, candied fruit, crumbled biscuits, honey and spices such as cinnamon and nutmeg, often enriched with a touch of rum. There are also variations that include pine nuts, almonds or even cracklings, a sign of the extraordinary versatility of this recipe.

“Are you preparing the putizza?”: the skit between Pope Francis and Melania Trump

A dessert for special occasions, rich in history and traditions, it suddenly became the protagonist of a curious international episode during the Donald Trump's first presidency.

In 2017, during the meeting between Pope Francesco and Donald Trump, an episode occurred that amused many. The Pontiff, always cordial and direct, addressing Melania Trump, asked her: “Are you preparing putizza?” The interpreter, however, misunderstood the term, and translated “putizza” as “pizza”, giving rise to a nice little sketch. The First Lady, maintaining her usual aplomb, responded with a smile that revealed the enjoyment of the meeting. But what is behind this question? Putizza is a dessert that is also much loved by Pope Francis thanks to its family ties with Slovenian culture. This episode brought attention to a dessert that, despite being a symbol in the homes of North-East Italy and the Balkans, was almost unknown to the general international public. Thanks to this small linguistic error, putizza gained unexpected visibility.

The recipe for Trieste's putizza

La preparazione of the putizza follows a meticulous and time-consuming procedure, codified in a specification filed in TriesteThe dough, worked in three phases of leavening, is gradually enriched until it obtains a soft and fragrant base, ready to accommodate the rich and aromatic filling. The final phase involves rolling up the filled dough, giving the cake its characteristic spiral shape.

Ingredients for the dough

  • 500 g flour
  • 70 g of sugar
  • 120 g of butter
  • 2 eggs
  • 25 g of yeast
  • 150 ml of warm milk
  • Grated lemon or orange zest
  • A pinch of salt
  • 2 tablespoons of rum

Ingredients for the filling

  • 200 g of chopped walnuts
  • 100 g raisins
  • 50 g pine nuts
  • 50 g of candied fruit (citron or orange)
  • 100 g of sugar
  • 50 g of crumbled dry biscuits
  • 1 teaspoon cinnamon
  • 2 spoons of honey
  • 2 tablespoons of rum
  • 50 ml of fresh cream

Preparation

prepare the dough, dissolve the yeast in the warm milk and add the flour, sugar, eggs, melted butter, lemon zest, rum and a pinch of salt. Work everything until you get a smooth and soft dough; then, let it rise covered for about two hours. In the meantime, prepare the filling by mixing the chopped walnuts, soaked and squeezed raisins, pine nuts, candied fruit, crumbled biscuits, cinnamon and sugar. Add honey, rum and cream, mixing until you get a smooth mixture.

When the dough has risen, roll out the dough into a thin sheet, distribute the filling evenly and roll it up carefully. Place the roll in a buttered mold, wrapping it like a spiral. Leave it to rise for another hour, then bake at 180°C for about 40-50 minutes, until the surface is golden.

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