2000 - THE VISION

The idea for "cured" you could say began with our "aha!" moment(s) in 2000 when we traveled to Italy in search of "real food, simple food, true food."  First, we found Italian gelato and sorbetto so pure and good that it was unbelievable (leading to opening Viadolce Gelato).  Second, we feasted on cured meats handmade in small Tuscan towns by expert curers using centuries old style techniques and recipes.  It was eye opening and we were immediately hooked.

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2008 - CURED BY VISCONTI

In April 2008, we opened the doors for "cured" in a retail space that opened up below our restaurant, originally selling gourmet meat products made by outside sausage companies wanting to capture the same quality and feel as those specialty meat shops in Tuscany.  

PRESENT

Inspired by the old world style techniques and recipes we found in Italy, we poured our passion into getting USDA permits and remodeling the basement to create all of our own hand crafted in-house salumi (the collective Italian name for meats cured through cooking, smoking or fermentation processes) - all in our new, top line facility with fermentation rooms, grinders, slicers, smokers, and freezers. Cured is now our USDA inspected producer of artisan handcrafted Italian and northern European dry cured and old world fermented salumi. Using only traditional recipes. We now offer more than 30 varieties of award winning salami, sausages and jerkies.

OLD WORLD RECIPES IN THE WENATCHEE VALLEY

Enjoy traditional, old-world recipes at each of our locations! Try our seasonal dishes that highlight delicious, seasonal and local ingredients.