BRESSAN wine gelatins, the result of ancient 18th-century recipes handed down over ten generations, are obtained exclusively from the most noble and esteemed indigenous Friulian wines of our family’s production.

Our hard cheeses, aged properly and very tasty, as well as our soft (Roquefort) or herb (Gorgonzola) cheeses, are the ideal accompaniment for this wine jelly which enhances and complements the flavour of even the most exclusive duck or goose foie gras.