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"In the post-war period, the Vogrig family was already making bread in the small village of Clodig, in the Natisone Valleys. In 1963, the family decided, in order to guarantee the highest possible quality, to dedicate production exclusively to typical local sweets. The growing success led Lucio Vogrig, who has been at the helm of the laboratory since 1975, to create new recipes. Alongside traditional products, from Gubana to Struky, new sweet specialties such as focaccias and cakes are also produced. Genuineness and authenticity guide the processes passed down from parents, through the care and great attention in the creation of the sweets prepared by the seven pastry chefs."
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