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Vinappeso Isabella by Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of flavor, a charcuterie-maker's magic and a divine masterpiece—we could offer a thousand more compliments. It is a magical union: the most precious classic cut of pork, the Culatello cut, so to speak, with the finest wines of Valpolicella, Amarone and Recioto. In essence, it is a highly distinguished salumi matured in wine, offering flavors and tastes that are nothing short of heavenly. Vinappeso Isabella: what it is and why it is called that Vinappeso Isabella is a magnificent mistake. Yes, because during his first experiments Walter Ceradini, owner of Il Vigneto dei Salumi, forgot one of these prized Parma cuts of meat during maturation, causing it to harden and become unmarketable. To save it, he decided to soften it with Amarone wine: he wrapped it in a cloth and soaked its surface. After a few weeks, he picked up that piece of meat again, and what particularly struck him was the aroma. This aroma prompted him to conduct numerous trials, eventually immersing the salumi for about 3 months. Only afterward, when picking up that cloth again, Walter realized it was a keepsake from his mother: a cloth he had used during school, embroidered with his mother's name: Isabella. After several experiments and long periods of rest in the cellar, lasting up to 24 months, Walter had another idea: double maturation. Vinappeso Isabella is the final result of the second maturation, this time in Recioto wine: a true embrace that sweetens the flavor and removes excess salt. The taste is unique: if you try it, you will realize that you have never tasted anything like it. Vinappeso Isabella: a tribute to slowness Vinappeso Isabella is an extraordinary and revolutionary salumi, a true tribute to slowness, as its production involves 28–30 months of maturation and a double refinement in Amarone and Recioto della Valpolicella lasting 3–4 months, with Amarone predominating. An artisanal masterpiece made without any chemical additives: only salt and passion, the right humidity level, hand-tying, and the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. «In every slice, you find the entire history and quality of Valpolicella, my family and my life»: these are the words of Walter Ceradini.
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Vinappeso Isabella by Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of flavor, a charcuterie-maker's magic and a divine masterpiece—we could offer a thousand more compliments. It is a magical union: the most precious classic cut of pork, the Culatello cut, so to speak, with the finest wines of Valpolicella, Amarone and Recioto. In essence, it is a highly distinguished salumi matured in wine, offering flavors and tastes that are nothing short of heavenly. Vinappeso Isabella: what it is and why it is called that Vinappeso Isabella is a magnificent mistake. Yes, because during his first experiments Walter Ceradini, owner of Il Vigneto dei Salumi, forgot one of these prized Parma cuts of meat during maturation, causing it to harden and become unmarketable. To save it, he decided to soften it with Amarone wine: he wrapped it in a cloth and soaked its surface. After a few weeks, he picked up that piece of meat again, and what particularly struck him was the aroma. This aroma prompted him to conduct numerous trials, eventually immersing the salumi for about 3 months. Only afterward, when picking up that cloth again, Walter realized it was a keepsake from his mother: a cloth he had used during school, embroidered with his mother's name: Isabella. After several experiments and long periods of rest in the cellar, lasting up to 24 months, Walter had another idea: double maturation. Vinappeso Isabella is the final result of the second maturation, this time in Recioto wine: a true embrace that sweetens the flavor and removes excess salt. The taste is unique: if you try it, you will realize that you have never tasted anything like it. Vinappeso Isabella: a tribute to slowness Vinappeso Isabella is an extraordinary and revolutionary salumi, a true tribute to slowness, as its production involves 28–30 months of maturation and a double refinement in Amarone and Recioto della Valpolicella lasting 3–4 months, with Amarone predominating. An artisanal masterpiece made without any chemical additives: only salt and passion, the right humidity level, hand-tying, and the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. «In every slice, you find the entire history and quality of Valpolicella, my family and my life»: these are the words of Walter Ceradini.
