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Vinappeso Isabella from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of flavour, a charcuterie masterpiece and a divine creation—we could give it a thousand more compliments. It is a magical union: the finest classic cut of pork, namely Culatello, with the finest wines of Valpolicella, Amarone and Recioto. In essence, it is a cured meat of great distinction, matured in wine, offering truly celestial flavours and aromas. 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 cuts of Parma meat while it was ageing, 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 the surface with wine. 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 carry out numerous experiments, eventually immersing the cured meat for around three months. Only later, when he picked up the cloth again, did Walter realise that 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 ageing in the cellar, lasting up to 24 months, Walter was inspired by another idea: a double maturation. Vinappeso Isabella is the final result of the second maturation, this time in Recioto wine: a true embrace that softens the flavour and removes excess salt. The taste is unique: if you try it, you will realise that you have never tasted anything like it. VINAPPESO ISABELLA: A TRIBUTE TO SLOWNESS Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true tribute to slowness, as its production involves ageing for 28–30 months and double maturation in Amarone and Recioto della Valpolicella for 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 litres of wine—Amarone and Recioto—for every 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 from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of flavour, a charcuterie masterpiece and a divine creation—we could give it a thousand more compliments. It is a magical union: the finest classic cut of pork, namely Culatello, with the finest wines of Valpolicella, Amarone and Recioto. In essence, it is a cured meat of great distinction, matured in wine, offering truly celestial flavours and aromas. 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 cuts of Parma meat while it was ageing, 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 the surface with wine. 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 carry out numerous experiments, eventually immersing the cured meat for around three months. Only later, when he picked up the cloth again, did Walter realise that 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 ageing in the cellar, lasting up to 24 months, Walter was inspired by another idea: a double maturation. Vinappeso Isabella is the final result of the second maturation, this time in Recioto wine: a true embrace that softens the flavour and removes excess salt. The taste is unique: if you try it, you will realise that you have never tasted anything like it. VINAPPESO ISABELLA: A TRIBUTE TO SLOWNESS Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true tribute to slowness, as its production involves ageing for 28–30 months and double maturation in Amarone and Recioto della Valpolicella for 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 litres of wine—Amarone and Recioto—for every 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.
