The name Dubi derives from the Piemontese dialect word for ‘double’.
The cookie, in fact, consists of two shortcrust pastry discs, the lower one plain, the upper one aromatised with matcha green tea.
The two discs are stuck together with a filling of damson jam.
The damsons used for the jam are of the ramassin or dalmassin variety, native to southwest Piedmont.
They have a sweet aroma and intense scent that blend perfectly with the flavour of the shortcrust pastry and green tea.
AREA OF PRODUCTION
Dubi are a creation of the pastry chef Gianfranco Tibaldi of Alba (Cuneo, Italy), which is thus the area of production.
Type 0 wheat flour, butter, sugar, egg yolk, matcha green tea, salt.
Filling: ramassin damson jam.
The flour is strictly organic and is acquired from two of the finest local mills:
Mulino Marino Felice in Cossano Belbo, Piedmont, Italy.
A mill producing natural stone-ground organic flour, conferred with a Piedmont Regional Authority certificate for ‘Artisanal Excellency’;
Mulino Sobrino in La Morra, Piedmont, Italy.
A mill producing flours from the finest Langa soft grain varieties, involved in a research project designed to revive and reuse heirloom native soft grain varieties.
The butter of the Fattorie Fiandino farms in Villafalletto, Piedmont, Italy.
Made exclusively with the cream – left to rest for 72 hours – from the milk of free-range Bruna Alpina cattle.
The eggs of the Agricola F.lli Rosso farm in Sommariva Perno, Piedmont, Italy.
MATCHA GREEN TEA
Powdered tea made from ground leaves bought in from local suppliers: Teaway of Benevello (Cuneo) and Biotea of Santa Vittoria d’Alba (Cuneo).
RAMASSIN DAMSON JAM
Jam made with a native damson variety cultivated in southwest Piedmont and supplied by the Azienda Agricola Antico Pedaggio farm in Guarene (Cuneo).
Dubi with green tea are produced by pastry chef Gianfranco Tibaldi in his ‘Laboratorio di pasticceria artigianale Tibo’ workshop at Strada dei Magliani 47 Frazione Scaparoni, Alba, Piedmont, Italy.
In his small workshop, in addition to traditional Piedmontese confectionery, he produces unique creations such as this.
Here his flair and passion for oriental culture and for tea have given life to an innovative shortcrust cookie.
Gianfranco Tibaldi refuses to compromise over the quality of his ingredients and produces everything himself, entirely by hand and with huge passion.
To make Dubi with green tea, Gianfranco Tibaldi first prepares a classic shortcrust pastry dough by kneading the butter, sugar, egg yolk, type 0 flour and salt, then prepares a shortcrust pastry dough by blending powdered matcha tea with type 0 flour.
The two shortcrust doughs are left to rest in a cool place, then rolled out and, using biscuit cutters, cut into discs.
These are laid out in baking trays and baked in the oven for about 20 minutes at about 160°C.
The baked discs are left to cool and then sandwiched together with the damson jam.
PERIOD OF PRODUCTION
The green tea cookies – Dubi are produced continuously and may be bought and consumed all year round.
The cookies, which are free from preservatives, have an average life of 120 days from their date of production (check the ‘best before’ date on the box).
This toothsome cookie is excellent for breakfast, as a snack or for an afternoon break with a cup of oolong tea.
Gianfranco Tibaldi suggests savouring them to the rhythm of ‘Getz/Gilberto’, the Stan Getz-Joâo Gilberto album released by Verve in 1964.