{"id":56805,"date":"2018-04-10T11:25:02","date_gmt":"2018-04-10T09:25:02","guid":{"rendered":"https:\/\/www.bbuono.it\/produttori\/azienda-agricola-due-casine-capovalle\/"},"modified":"2025-09-25T20:44:20","modified_gmt":"2025-09-25T18:44:20","slug":"farm-due-casine-capovalle","status":"publish","type":"produttori","link":"https:\/\/www.bbuono.it\/en\/producers\/farm-due-casine-capovalle\/","title":{"rendered":"Le Due Casine Farm"},"content":{"rendered":"\n
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Le Due Casine farm “a Dream, a Passion, a Reality”<\/h2>\n<\/div>\n\n\n\n
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The Le Due Casine<\/strong> farm is located in the locality of Muraghe, in Capovalle in upper Valsabbia,<\/strong> immersed in serenity<\/strong> and surrounded by woodland animals, squirrels, hares, dormice, deer etc etc. is run by Luisa and Davide<\/strong>. After more than twenty years<\/strong> spent in what used to be the family butcher shop<\/strong>, they decided that it was no longer enough for them to work with other people’s meat, albeit carefully researched to market it, but they wanted to go further, to start from the beginning, choosing the animals themselves and raising them away from intensive farming and feeding them, above all they wanted to raise them in the mountains.<\/strong> <\/p>\n\n\n\n

Thus began, in 2011,<\/strong> their dream in the drawer with a journey that led them to discover and buy the first plot of land in the locality of Muraghe,<\/strong> in the municipality of Capovalle, at about a thousand meters above sea level. He always wanted to be a farmer and she attracted by the fruits that the land can offer us if treated with love, they choose to devote their work to the simple life of the mountains; here we are at 1000 meters above sea level,<\/strong> in a border land between the territory of Brescia and that of Trentino, meadows, woods and clean air play a leading role<\/strong>. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Lavender<\/figure>\n\n\n\n
\"Davide<\/figure>\n\n\n\n
\"Luisa<\/figure>\n\n\n\n
\"davide<\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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The “Nera di Parma” pig, a special breed bred by Davide and Luisa<\/h3>\n<\/div>\n\n\n\n
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They start with a particular breed<\/strong> that settles<\/strong> well at these altitudes, Nera di Parma pigs<\/strong> (not part of the 5 Italian breeds but recognized in a consortium to protect black). <\/p>\n\n\n\n

A very hardy breed, but above all one that adapts well to the temperatures and environment of Capovalle.

Initially only 3 pigs, today there are about 20 that they let graze in the semi-wild state,<\/strong> the result is the fine meat resulting from thenatural and balanced diet given to the animals,<\/strong> by their own hands, with non-GMO grains.<\/p>\n<\/div>\n\n\n\n

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Davide takes care of the grains personally, preparing a specific formula in which he carefully doses barley, oats, bran and flour with a balanced supply of protein, carbohydrates, vitamins and from nature with acorns, chestnuts and walnuts.<\/strong> Pollution, needless to say, is just unknown here<\/strong> and animals find their natural habitat. Sausages are the main and most special product of the company, they are sausages capable of standing out,<\/strong> tasty thanks to the perfect combination of these elements and are for everyone, in fact in the preparation stage of each sausage no preservatives or coloring agents are added nor even dairy flours,<\/strong> today the cause of intolerances by many, especially children. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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The company, a small business located high in the mountains<\/h3>\n<\/div>\n\n\n\n
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The farm, one of the few that does production and processing,<\/strong> is located in two barns; on one side they raise goats and on the other they have the processing workshop for cured meats,<\/strong> cheeses and the small herd of black pigs from which they make filet, loins, coppe, pancetta.
In Luisa and Davide’s farm, experimenting is at home and you can sense interesting results. One of the many ideas is mountain ham thighs, which have the strength of clean air and a day-to-night temperature range that makes ideal curing<\/strong> for an excellent ham. <\/p>\n\n\n\n

Nera di Parma pork salumi<\/strong> are the company’s main and most distinctive product. The classic Brescian salami, a compromise between the flavors of the lower western Brescia area and those of the valley with few spices and a sweet taste, hunters<\/strong> (the same salami in a smaller format), salted meat<\/strong> (only with simple flavorings such as black pepper, chili pepper, parsley, dried wild fennel from Bagolino, basil, garlic), lonzino and lardo<\/strong> (matured in oak barrels with salt, rosemary, pepper), speck<\/strong> (naturally smoked with beech wood from their farm) and pancetta<\/strong>. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Salumi\n <\/a>\n \n \"Capre\n <\/a>\n \n \"Maiale\n <\/a>\n \n \"salami\n <\/a>\n \n \"Recinto\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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One of the specialties of Le Due Casine Farm:
\nthe herb-seasoned pork loin fillet<\/h3>\n

Worthy of note is a remarkable pork loin fillet:<\/strong> flavored with local wild herbs,<\/strong> a high-mountain wild fennel harvested at the end of summer in Bagolino.
\nSalted with dry brine for 7\/8 days, then hung and dried for 20 days.<\/strong><\/p>\n

At the end of an interview with Carlos Mc Adden for Corriere della Sera, Luisa declared: \u201cWe want to transmit the culture of a territorial food, living it 365 days a year.\u201d<\/strong><\/p>\n <\/div>\n

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\n \"Fillet<\/a>\n \t\t\t\t<\/div>\n <\/div>\n <\/div>\n <\/section>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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To Davide, the Brescian poet Giuseppe Belleri dedicates in his latest book an ode that well describes the company in a few words<\/h3>\n<\/div>\n\n\n\n
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Ode to the two little houses<\/h4>\n\n\n\n

After a life as a butcher<\/em>
In Capovalle above the Valvestino<\/em>
Mysterious and enchanted valley<\/em>
He began to cultivate aromatics, he<\/em>
Devotes himself to raising quadrupeds in the wild<\/em>
And with Luisa at the two little houses he will live.<\/em><\/p>\n\n\n\n

She gets up with the rooster every morning<\/em>
A little later David at the two little houses;<\/em>
Together they worked for of the flesh the pleasures and<\/em>
On the art of cultural heritage he would gladly live.<\/em>
The allure of lavender could not be resisted, and a<\/em>
Great family she formed with her husband;<\/em>
He loves photographing, painting his thoughts and<\/em>
Taking away his two truest treasures:<\/em>
Daughters Carolina and Viola, two flowers!<\/em>
Every day in Capovalle he devotes himself to his loves.<\/em><\/p>\n<\/div>\n\n\n\n

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At the farm “The Two Little Houses”<\/h4>\n\n\n\n

In Capovalle on Roma Street,<\/em>
there are horses and pack donkeys<\/em>
Who bucolically live with sheep and chickens<\/em>
In good peace and freedom,<\/em>
bred by David with a background as a pork butcher<\/em>
offering you rare cold cuts and excellent wine.<\/em>
From the fragrant lavandeto Luisa, the wife,<\/em>
collects flowers and extracts fragrant oils<\/em>
Presenting them in embroidered drapes.<\/em>
In the clippings he loves to photograph and paint his thoughts<\/em>
addressed now to their daughters Carolina and Viola, true<\/em>
flowers set in the enchanted Valvestino valley.<\/em>
The guest will be given a beautiful basket<\/em>
filled with sympathy with flowers and various products<\/em>
Who will well repay your deniers.<\/em>
To the two little houses you will certainly return<\/em>
Having put it in the favorite destinations<\/em>
To breathe light and fragrant air<\/em>
And give body and soul a recharge.<\/em><\/p>\n\n\n\n

Giuseppe Belleri 9-1-2014
(Brescian Poet)<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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<\/p>\n

Why did we choose the \u201cLe Due Casine\u201d Farm?<\/h2>\n

<\/p>\n

How could we not be swept away by this reality, surrounded by woods, meadows, and the typical little animals inhabiting these mountain places at 1,000 meters above sea level?<\/strong><\/p>\n

Davide and Luisa have built their dream, transforming into excellent products the fruit of their work carried out with love and passion, turning their ideas and inventiveness into reality.
\nThey overwhelmed us with their enthusiasm, love for the surrounding environment, and the tasty products of their creations,<\/strong> and we can safely define them as \u201cArtists in the creation of flavors.\u201d<\/p>\n <\/div>\n<\/div>\n\n\n\n

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\"Davide<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n ","protected":false},"excerpt":{"rendered":"

Luisa and Davide<\/strong> ‘s Le Due Casine<\/strong> farm in Capovalle<\/strong> (1,000 m) raises Nera di Parma<\/strong> pigs in semi-wild and produces artisanal cured meats without preservatives. Among woods and meadows, it combines passion<\/strong> and tradition<\/strong>, offering unique products such as speck, herb lonzino and mountain cheeses. <\/p>\n","protected":false},"author":19,"featured_media":43378,"parent":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-56805","produttori","type-produttori","status-publish","format-standard","has-post-thumbnail","hentry","tipologia-produttori-farm"],"acf":[],"yoast_head":"\nLe Due Casine farm in Capovalle | bbuono.it<\/title>\n<meta name=\"description\" content=\"Le Due Casine farm, run by Luisa and Davide after more than 20 years as a butcher, Davide produces the raw material himself for processing\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.bbuono.it\/en\/producers\/farm-due-casine-capovalle\/\" \/>\n<meta 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