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 make it. It is a magical union: the most precious classic cut of pork (the Culatello cut to be clear) with the finest wines of Valpolicella, Amarone and Recioto. Essentially, a drunken salami of great stature that offers flavors and tastes that are nothing short of heavenly. VINAPPESO ISABELLA: WHAT IT IS AND WHY IT IS 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 fine pieces of Parma meat in aging, which made it hardened and not marketable. 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 what struck him particularly was the perceived aroma. An aroma that pushed him to make numerous tests, until he arrived at submerging the salami for about 3 months. Only later, taking that handkerchief back, Walter realized that it was a memory of his mother: a handkerchief he used during school, with his mother's name embroidered on it: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was enlightened 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 moves away the 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 salami, a true praise of slowness since its processing involves aging of 28-30 months and a double refinement in Amarone and Recioto della Valpolicella of 3-4 months (predominantly Amarone). A handcrafted masterpiece that does not involve any use of chemical additives: only salt and passion, the right humidity level, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. "In every slice, the whole history and quality of Valpolicella, of my family and my life is found": these are the words of Walter Ceradini.
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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 make it. It is a magical union: the most precious classic cut of pork (the Culatello cut to be clear) with the finest wines of Valpolicella, Amarone and Recioto. Essentially, a drunken salami of great stature that offers flavors and tastes that are nothing short of heavenly. VINAPPESO ISABELLA: WHAT IT IS AND WHY IT IS 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 fine pieces of Parma meat in aging, which made it hardened and not marketable. 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 what struck him particularly was the perceived aroma. An aroma that pushed him to make numerous tests, until he arrived at submerging the salami for about 3 months. Only later, taking that handkerchief back, Walter realized that it was a memory of his mother: a handkerchief he used during school, with his mother's name embroidered on it: Isabella. After some experiments and long rests in the cellar (up to 24 months), Walter was enlightened 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 moves away the 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 salami, a true praise of slowness since its processing involves aging of 28-30 months and a double refinement in Amarone and Recioto della Valpolicella of 3-4 months (predominantly Amarone). A handcrafted masterpiece that does not involve any use of chemical additives: only salt and passion, the right humidity level, manual tying, as well as the use of at least 3 liters of wine between Amarone and Recioto for each 3 kg piece of Vinappeso Isabella. "In every slice, the whole history and quality of Valpolicella, of my family and my life is found": these are the words of Walter Ceradini.
