Vogrig

Typical Desserts of Friuli: the Family Recipe

The story of the Vogrig family is a journey of sweetness that began in the 1950s when Attilio and his wife Matilde, the mother of the Gubana Vogrig recipe, produced bread and Gubane in the small town of Clodig in the province of Udine.

Since 1963, they have dedicated themselves solely to the production of local typical desserts in order to achieve the highest possible quality.

The production has now moved to Cividale del Friuli, and its management, passed down from generation to generation, transmits experience and authenticity of the products.

Always, and even today, the recipes respect tradition, and the ingredients have remained unchanged over time. Eight pastry chefs guard the family recipe: respecting the slow processing times and manual gestures to bring high-quality sweet products to the tables.

Then as Now

The Vogrig desserts are unique because they arise from the culinary art of the past, with the ancient and secret recipe of this family from the province of Udine.
The criteria on which this company is based are the respect for the authenticity of the ingredients and the genuineness of the finished product.
Values that can be found in the production processes handed down over the years, passing through the care and attention in using the best raw materials for the realization of the products.

The Cividale Lab

In the laboratory, only raw materials of excellent quality are authorized: this is the first secret that distinguishes the Vogrig desserts.
The master pastry chefs daily create and refine the quality of the baked goods with a love that belongs to the culture and territory.
Each phase is accompanied by continuous monitoring of the quality that ensures the freshness and aroma of the products.