{"id":56817,"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":"2025-09-25T20:44:48","modified_gmt":"2025-09-25T18:44:48","slug":"ferme-due-casine-capovalle","status":"publish","type":"produttori","link":"https:\/\/www.bbuono.it\/fr\/producteurs\/ferme-due-casine-capovalle\/","title":{"rendered":"L’exploitation agricole Le Due Casine"},"content":{"rendered":"\n
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Ferme Le Due Casine \u00ab\u00a0Un r\u00eave, une passion, une r\u00e9alit\u00e9\u00a0\u00bb.<\/h2>\n<\/div>\n\n\n\n
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L’exploitation agricole Le Due Casine<\/strong> est situ\u00e9e dans la localit\u00e9 de Muraghe, \u00e0 Capovalle, dans la haute Valsabbia,<\/strong> plong\u00e9e dans la s\u00e9r\u00e9nit\u00e9<\/strong> et entour\u00e9e d’animaux des bois, \u00e9cureuils, li\u00e8vres, loirs, cerfs, etc. Elle est dirig\u00e9e par Luisa et Davide<\/strong>. Apr\u00e8s plus de vingt ans<\/strong> pass\u00e9s dans l’ancienne boucherie familiale<\/strong>, ils ont d\u00e9cid\u00e9 qu’il ne leur suffisait plus de travailler la viande d’autrui, bien que soigneusement \u00e9tudi\u00e9e pour la commercialiser, mais qu’ils voulaient aller plus loin, commencer par le commencement, en choisissant eux-m\u00eames les animaux et en les \u00e9levant loin de l’agriculture intensive et de l’alimentation, et surtout en les \u00e9levant dans les montagnes.<\/strong> <\/p>\n\n\n\n

C’est ainsi qu’a commenc\u00e9, en 2011,<\/strong> leur r\u00eave \u00e0 tiroir avec un voyage qui les a conduits \u00e0 d\u00e9couvrir et \u00e0 acheter le premier terrain dans la localit\u00e9 de Muraghe,<\/strong> dans la commune de Capovalle, \u00e0 une altitude d’environ 1 000 m\u00e8tres. Lui a toujours voulu \u00eatre \u00e9leveur et elle, attir\u00e9e par les fruits que la terre peut offrir si elle est trait\u00e9e avec amour, a choisi de consacrer son travail \u00e0 la vie simple en montagne ; nous sommes ici \u00e0 1000 m\u00e8tres d’altitude,<\/strong> dans un territoire frontalier entre les r\u00e9gions de Brescia et du Trentin, o\u00f9 les pr\u00e9s, les bois et l’air pur jouent un r\u00f4le pr\u00e9pond\u00e9rant<\/strong>. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Lavande<\/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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Le porc \u00ab\u00a0Nera di Parma\u00a0\u00bb, une race sp\u00e9ciale \u00e9lev\u00e9e par Davide et Luisa<\/h3>\n<\/div>\n\n\n\n
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Ils commencent par une race particuli\u00e8re<\/strong> bien adapt\u00e9e \u00e0 ces altitudes, le porc Nera di Parma<\/strong> (il ne fait pas partie des cinq races italiennes, mais il est reconnu dans un consortium pour la protection de la race noire). <\/p>\n\n\n\n

Une race tr\u00e8s rustique, mais surtout qui s’adapte bien aux temp\u00e9ratures et \u00e0 l’environnement de Capovalle.

De trois porcs \u00e0 l’origine, ils sont aujourd’hui une vingtaine \u00e0 pa\u00eetre \u00e0 l’\u00e9tat semi-sauvage,<\/strong> ce qui permet d’obtenir une viande de grande qualit\u00e9 gr\u00e2ce \u00e0 l’alimentation naturelle et \u00e9quilibr\u00e9e que les animaux re\u00e7oivent<\/strong> de leurs propres mains, \u00e0 base de c\u00e9r\u00e9ales sans OGM.<\/p>\n<\/div>\n\n\n\n

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Davide s’occupe personnellement des c\u00e9r\u00e9ales, en pr\u00e9parant une formule sp\u00e9cifique dans laquelle il dose soigneusement l’orge, l’avoine, le son et la farine avec un apport \u00e9quilibr\u00e9 de prot\u00e9ines, d’hydrates de carbone, de vitamines et de la nature avec des glands, des ch\u00e2taignes et des noix<\/strong>. La pollution, il va sans dire, est totalement inconnue ici<\/strong> et les animaux y trouvent leur habitat naturel. Les saucisses sont le produit principal et le plus particulier de l’entreprise, des saucisses capables de se distinguer,<\/strong> savoureuses gr\u00e2ce \u00e0 la combinaison parfaite de ces \u00e9l\u00e9ments et qui conviennent \u00e0 tout le monde. En effet, dans la phase de pr\u00e9paration de chaque saucisse, aucun conservateur ou colorant n’est ajout\u00e9, ni m\u00eame des farines de lait, qui sont<\/strong> aujourd’hui la cause d’intol\u00e9rances de la part de nombreuses personnes, en particulier des enfants. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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La soci\u00e9t\u00e9, une petite entreprise situ\u00e9e dans les montagnes<\/h3>\n<\/div>\n\n\n\n
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L’entreprise, l ‘une des rares \u00e0 faire de la production et de la transformation,<\/strong> se trouve dans deux granges : d’un c\u00f4t\u00e9, l’\u00e9levage de ch\u00e8vres et, de l’autre, l’atelier de transformation pour les salaisons, les<\/strong> fromages et le petit troupeau de porcs noirs dont on fait des filets, des longes, de la coppe, de la pancetta.
Dans l’entreprise de Luisa et Davide, l’exp\u00e9rimentation est \u00e0 l’honneur et les r\u00e9sultats int\u00e9ressants sont \u00e9vidents. L’une des nombreuses id\u00e9es est la cuisse de jambon de montagne, qui b\u00e9n\u00e9ficie de la force de l’air pur et d’une plage de temp\u00e9ratures allant du jour \u00e0 la nuit, ce qui constitue le<\/strong> processus de maturation id\u00e9al<\/strong> pour un excellent jambon. <\/p>\n\n\n\n

Le saucisson de porc Nera di Parma<\/strong> est le produit principal et le plus particulier de l’entreprise. Le salami classique de Brescia, compromis entre les saveurs de la plaine occidentale de Brescia et celles de la vall\u00e9e, avec peu d’\u00e9pices et un go\u00fbt doux, les cacciatori<\/strong> (le m\u00eame salami dans un format plus petit), la viande sal\u00e9e<\/strong> (uniquement avec des ar\u00f4mes simples comme le poivre noir, le piment, le persil, le fenouil sauvage s\u00e9ch\u00e9 de Bagolino, le basilic, l’ail), le lonzino<\/strong> et le lardo (uniquement avec des ar\u00f4mes simples comme le poivre noir le piment, le persil, le fenouil sauvage s\u00e9ch\u00e9 de Bagolino, le basilic, l’ail), le lonzino et le lardo<\/strong> (affin\u00e9s en f\u00fbts de ch\u00eane avec du sel, du romarin et du poivre), le speck<\/strong> (fum\u00e9 naturellement avec leur propre bois de h\u00eatre) et la 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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Une des sp\u00e9cialit\u00e9s de la Ferme Le Due Casine :
\nle filet de longe aux herbes<\/h3>\n

Il convient de mentionner un remarquable filet de longe :<\/strong> aromatis\u00e9 avec des herbes sauvages locales,<\/strong> un fenouil sauvage de haute montagne r\u00e9colt\u00e9 \u00e0 la fin de l\u2019\u00e9t\u00e9 \u00e0 Bagolino.
\nSali\u00e9 avec une saumure s\u00e8che pendant 7\/8 jours, suspendu et s\u00e9ch\u00e9 pendant 20 jours.<\/strong><\/p>\n

\u00c0 la fin d\u2019une interview r\u00e9alis\u00e9e par Carlos Mc Adden pour le Corriere della Sera, Luisa a d\u00e9clar\u00e9 : \u00ab Nous voulons transmettre la culture d\u2019un aliment du terroir, en la vivant 365 jours par an. \u00bb<\/strong><\/p>\n <\/div>\n

\n \t\t\t\t
\n \"Steak<\/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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Dans son dernier livre, le po\u00e8te bressan Giuseppe Belleri consacre \u00e0 Davide une ode qui d\u00e9crit bien l’entreprise en quelques mots<\/h3>\n<\/div>\n\n\n\n
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Ode aux deux petites maisons<\/h4>\n\n\n\n

Apr\u00e8s une vie de boucher<\/em>
A Capovalle au-dessus de Valvestino<\/em>
Vall\u00e9e myst\u00e9rieuse et enchant\u00e9e<\/em>
Il commence \u00e0 cultiver des herbes aromatiques, il<\/em>
se consacre \u00e0 l’\u00e9levage de quadrup\u00e8des en libert\u00e9<\/em>
Et avec Luisa il vivra dans les deux petites maisons.<\/em><\/p>\n\n\n\n

Elle se l\u00e8ve tous les matins avec la bite<\/em>
Un peu plus tard, David arrive aux deux petites maisons ;<\/em>
Ensemble, ils ont travaill\u00e9 pour les plaisirs de la viande et<\/em>
Il vivrait volontiers de l’art du patrimoine culturel.<\/em>
L’attrait de la lavande ne s’est pas d\u00e9menti et une<\/em>
La famille qu’elle a form\u00e9e avec son mari est formidable ;<\/em>
Il aime photographier, peindre ses pens\u00e9es et<\/em>
Lui enlever ses deux plus grands tr\u00e9sors :<\/em>
Les filles Carolina et Viola, deux fleurs !<\/em>
Chaque jour, \u00e0 Capovalle, il se consacre \u00e0 ses amours.<\/em><\/p>\n<\/div>\n\n\n\n

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\u00c0 la ferme \u00ab\u00a0Le due casine<\/h4>\n\n\n\n

\u00c0 Capovalle, via Roma,<\/em>
il y a des chevaux de b\u00e2t et des \u00e2nes<\/em>
qui vivent bucoliquement avec des moutons et des poulets<\/em>
dans la paix et la libert\u00e9,<\/em>
\u00e9lev\u00e9 par Davide, charcutier de formation<\/em>
proposant des charcuteries rares et d’excellents vins.<\/em>
De la lavande parfum\u00e9e \u00e0 Luisa, son \u00e9pouse,<\/em>
r\u00e9colte les fleurs et extrait les huiles parfum\u00e9es<\/em>
les pr\u00e9senter dans des draperies brod\u00e9es.<\/em>
Dans les chutes, il aime photographier et peindre ses pens\u00e9es.<\/em>
se tournent maintenant vers leurs filles Carolina et Viola, v\u00e9ritable<\/em>
de fleurs dans le Valvestino enchant\u00e9.<\/em>
L’invit\u00e9 se verra remettre un magnifique panier<\/em>
des fleurs et des produits divers<\/em>
qui vous permettra de rembourser votre argent.<\/em>
Vous reviendrez certainement dans les deux g\u00eetes.<\/em>
l’ayant plac\u00e9 parmi les destinations favorites<\/em>
respirer un air l\u00e9ger et parfum\u00e9<\/em>
et recharger le corps et l’esprit.<\/em><\/p>\n\n\n\n

Giuseppe Belleri 9-1-2014
(Po\u00e8te de Brescia)<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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<\/p>\n

Pourquoi avons-nous choisi la Ferme \u00ab Le Due Casine \u00bb ?<\/h2>\n

<\/p>\n

Comment ne pas \u00eatre emport\u00e9s par cette r\u00e9alit\u00e9, entour\u00e9e de for\u00eats, de prairies et des petits animaux typiques de ces lieux de montagne \u00e0 1 000 m\u00e8tres d\u2019altitude ?<\/strong><\/p>\n

Davide et Luisa ont construit leur r\u00eave en transformant en excellents produits le fruit de leur travail fait avec amour et passion, donnant vie \u00e0 leurs id\u00e9es et \u00e0 leur cr\u00e9ativit\u00e9.
\nIls nous ont conquis par leur enthousiasme, l\u2019amour de l\u2019environnement qui les entoure et les savoureux produits de leurs cr\u00e9ations,<\/strong> que nous pouvons sans h\u00e9sitation d\u00e9finir comme des \u00ab Artistes de la cr\u00e9ation des saveurs \u00bb.<\/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":"

La ferme Le Due Casine<\/strong> de Luisa et Davide<\/strong> \u00e0 Capovalle<\/strong> (1 000 m) \u00e9l\u00e8ve des porcs Nera di Parma<\/strong> \u00e0 l’\u00e9tat semi-sauvage et produit des charcuteries artisanales sans conservateurs. Entre bois et prairies, elle allie passion<\/strong> et tradition<\/strong>, offrant des produits uniques tels que le speck, le lonzino aux herbes et les fromages de montagne. <\/p>\n","protected":false},"author":19,"featured_media":43283,"parent":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-56817","produttori","type-produttori","status-publish","format-standard","has-post-thumbnail","hentry","tipologia-produttori-entreprise-agricole"],"acf":[],"yoast_head":"\nFerme Le Due Casine di Capovalle | bbuono.it<\/title>\n<meta name=\"description\" content=\"L'exploitation agricole Le Due Casine, g\u00e9r\u00e9e par Luisa et Davide, apr\u00e8s plus de 20 ans d'exp\u00e9rience en tant que boucher, Davide produit lui-m\u00eame la mati\u00e8re premi\u00e8re pour la transformation.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" 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