Vinappeso Isabella from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of taste, a butcher's magic, a divine masterpiece, and we would have a thousand other compliments to give it. It is a magical union: the most precious classic cut of the pig (that of Culatello to be clear) with the most prized wines of Valpolicella, Amarone and Recioto. Essentially, it is a high-quality salami that is drunk, which gives heavenly flavors and tastes. Vinappeso Isabella: what it is and why it is called that? Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Vigneto dei Salumi, during his first experiments forgot one of these pieces of precious cured meat from Parma in the aging, which made it hard and unsellable. To save it, he decided to soften it with Amarone wine: he wrapped it in a handkerchief and moistened its surface. After a few weeks, he took that piece of meat back in hand and was particularly struck by the perceived aroma. An aroma that pushed him to make numerous tests, until he arrived at immersing the salami for about 3 months. Only later, taking back that handkerchief, Walter noticed that it was a memory of his mother: a handkerchief he used during school, embroidered with his mother's name: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was illuminated by another idea: a double refinement. Yes, because Vinappeso Isabella is the final result of the second refinement, this time in Recioto wine: a true embrace that sweetens the taste and reduces excess salt. The taste is unique: you will realize, if you taste it, that you have never experienced anything like it. Vinappeso Isabella: homage to slowness. Vinappeso Isabella is an extraordinary and revolutionary salami, a true homage to slowness since its production involves an aging of 28-30 months and a double refinement in Amarone and Recioto della Valpolicella for 3-4 months (predominantly Amarone). A handcrafted masterpiece that does not involve any use of chemical additives: only salt and passion, the right humidity, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each piece of 3 kg of Vinappeso Isabella. "In every slice one finds all the history and quality of Valpolicella, my family and my life": these are the words of Walter Ceradini.
Vinappeso Isabella from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of taste, a butcher's magic, a divine masterpiece, and we would have a thousand other compliments to give it. It is a magical union: the most precious classic cut of the pig (that of Culatello to be clear) with the most prized wines of Valpolicella, Amarone and Recioto. Essentially, it is a high-quality salami that is drunk, which gives heavenly flavors and tastes. Vinappeso Isabella: what it is and why it is called that? Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Vigneto dei Salumi, during his first experiments forgot one of these pieces of precious cured meat from Parma in the aging, which made it hard and unsellable. To save it, he decided to soften it with Amarone wine: he wrapped it in a handkerchief and moistened its surface. After a few weeks, he took that piece of meat back in hand and was particularly struck by the perceived aroma. An aroma that pushed him to make numerous tests, until he arrived at immersing the salami for about 3 months. Only later, taking back that handkerchief, Walter noticed that it was a memory of his mother: a handkerchief he used during school, embroidered with his mother's name: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was illuminated by another idea: a double refinement. Yes, because Vinappeso Isabella is the final result of the second refinement, this time in Recioto wine: a true embrace that sweetens the taste and reduces excess salt. The taste is unique: you will realize, if you taste it, that you have never experienced anything like it. Vinappeso Isabella: homage to slowness. Vinappeso Isabella is an extraordinary and revolutionary salami, a true homage to slowness since its production involves an aging of 28-30 months and a double refinement in Amarone and Recioto della Valpolicella for 3-4 months (predominantly Amarone). A handcrafted masterpiece that does not involve any use of chemical additives: only salt and passion, the right humidity, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each piece of 3 kg of Vinappeso Isabella. "In every slice one finds all the history and quality of Valpolicella, my family and my life": these are the words of Walter Ceradini.
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