Vinappeso is a miracle born from a passion for cured meats, a story of ancestors and wine. Born from the continuous experimentation following the splendid mistake of Walter Ceradini that led to the creation, first of all, of Vinappeso Isabella, Vinappesino is a casket of aromas and fragrances. The essence of Vinappeso enclosed in a new and unprecedented form, namely Vinappesino. Over the years, Vinappeso from Valpolicella has managed to win over many chefs, both local and international, thus giving Vigneto dei Salumi the opportunity to continue experimenting with these chefs on pairings of every kind. Vinappesino is in fact nothing more than Vinappeso cut into matchstick strips. Vinappesino is born from the heart of the thigh of heavy Italian pork, which is then aged for about 28-30 months in the cellar and then refined for about 3 or 4 months immersed in Amarone and Recioto della Valpolicella. After undergoing the magical transformation process of double refining, Vinappesino is finally knife-cut into small, thin strips and packaged in 100 g packs.
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Vinappeso is a miracle born from a passion for cured meats, a story of ancestors and wine. Born from the continuous experimentation following the splendid mistake of Walter Ceradini that led to the creation, first of all, of Vinappeso Isabella, Vinappesino is a casket of aromas and fragrances. The essence of Vinappeso enclosed in a new and unprecedented form, namely Vinappesino. Over the years, Vinappeso from Valpolicella has managed to win over many chefs, both local and international, thus giving Vigneto dei Salumi the opportunity to continue experimenting with these chefs on pairings of every kind. Vinappesino is in fact nothing more than Vinappeso cut into matchstick strips. Vinappesino is born from the heart of the thigh of heavy Italian pork, which is then aged for about 28-30 months in the cellar and then refined for about 3 or 4 months immersed in Amarone and Recioto della Valpolicella. After undergoing the magical transformation process of double refining, Vinappesino is finally knife-cut into small, thin strips and packaged in 100 g packs.
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