Who We Are

A world of sweetness surrounds the history of the Vogrig family, a journey that starts from solid roots, when Attilio and his wife Matilda, mother of the recipe of Gubana Vogrig, produced bread and Gubane in the small town of Clodig, in the Natisone Valleys , an uncontaminated paradise in the North East of Italy.

Since 1963, in order to obtain the highest possible quality, they decided to devote themselves exclusively to the production of typical local 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 passage of a witness that transmits experience and genuineness.

Today, as then, the ingredients and recipes, which strictly respect the dictates of tradition, guide the eight pastry chefs in their work; the respect of the slow processing times and the still manual gestures are carried out to bring to the sweet tables of the highest quality.

Only high quality raw materials come into the Cividale laboratory: this is the first secret that characterizes Vogrig products.

The master bakers every day create and improve the quality of baking sweets with a passion that is part of the culture and the territory.

All processes are followed by a constant quality control that guarantees the freshness and fragrance of the products.