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.
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.