The Vinappeso Isabella from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of taste, a Norcino 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 pork (that of Culatello, to be precise) with the finest wines of Valpolicella, Amarone and Recioto. Essentially, it is a high-quality cured meat drenched in flavors that are nothing short of heavenly. Vinappeso Isabella: what is it and why is it called that? The Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Vigneto dei Salumi, during his first experiments forgot one of these precious pieces of Parmese meat in aging, which caused it to harden and become 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 in hand and was particularly struck by the perceived fragrance. A fragrance that drove him to conduct numerous tests, until arriving at soaking the cured meat for about 3 months. Only after, picking up that handkerchief, Walter realized that it was a memory from his mother: a handkerchief used during school, with his mother's name embroidered on it: Isabella. After some experiments and long resting periods in the cellar (up to 24 months), Walter was inspired by another idea: a double refinement. Yes, because the Vinappeso Isabella is the final result of the second refinement, this time in Recioto wine: a true embrace that sweetens the flavor and reduces excess salt. The taste is unique: you will realize, if you taste it, that you have never tried anything like it. Vinappeso Isabella: the praise of slowness. The Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true praise of slowness as its processing involves an aging period of 28-30 months and a double refinement in Amarone and Recioto from Valpolicella of 3-4 months (with Amarone predominating). A handcrafted masterpiece that does not involve any chemical additives: only salt and passion, the right level of humidity, manual tying, in addition to 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 whole story and quality of Valpolicella, my family, and my life": these are the words of Walter Ceradini.
The Vinappeso Isabella from Il Vigneto dei Salumi is a true gastronomic miracle, the apotheosis of taste, a Norcino 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 pork (that of Culatello, to be precise) with the finest wines of Valpolicella, Amarone and Recioto. Essentially, it is a high-quality cured meat drenched in flavors that are nothing short of heavenly. Vinappeso Isabella: what is it and why is it called that? The Vinappeso Isabella is a magnificent mistake. Yes, because Walter Ceradini, the owner of Vigneto dei Salumi, during his first experiments forgot one of these precious pieces of Parmese meat in aging, which caused it to harden and become 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 in hand and was particularly struck by the perceived fragrance. A fragrance that drove him to conduct numerous tests, until arriving at soaking the cured meat for about 3 months. Only after, picking up that handkerchief, Walter realized that it was a memory from his mother: a handkerchief used during school, with his mother's name embroidered on it: Isabella. After some experiments and long resting periods in the cellar (up to 24 months), Walter was inspired by another idea: a double refinement. Yes, because the Vinappeso Isabella is the final result of the second refinement, this time in Recioto wine: a true embrace that sweetens the flavor and reduces excess salt. The taste is unique: you will realize, if you taste it, that you have never tried anything like it. Vinappeso Isabella: the praise of slowness. The Vinappeso Isabella is an extraordinary and revolutionary cured meat, a true praise of slowness as its processing involves an aging period of 28-30 months and a double refinement in Amarone and Recioto from Valpolicella of 3-4 months (with Amarone predominating). A handcrafted masterpiece that does not involve any chemical additives: only salt and passion, the right level of humidity, manual tying, in addition to 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 whole story and quality of Valpolicella, my family, and my life": these are the words of Walter Ceradini.
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