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A world of sweetness envelops Vogrig's family history. A path that starts from solid roots, when Mr. Attilio and his wife Matilde, mother's Gubana Vogrig recipe, in the 50's produced bread and Gubane in Clodig, a small village in the "Valli del Natisone", an unspoiled paradise in the northeast of Italy.

From 1963, in order to obtain the highest possible quality, decided to devote himself exclusively to the production of local and typical sweets.

The laboratory is now located in Cividale del Friuli and its management has been handed down over time, from generation to generation, in a natural passing that transmitting experience and authenticity. 

Clodig (Grimacco) Photograph of a whole family Sdraulic that included: inn and tavern, post office, home of the local priest, various kinds store , oven where they baked bread and gubana. Here began the work of Vogrig, who later moved to Cividale.

Then and now ingredients and recipes, which strictly complying with the dictates of tradition, drive the eight pastry chefs in their work. Compliance with the slow processing times and even hand gestures are performed to bring on tables sweets of the highest quality.

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