{"id":56902,"date":"2018-03-29T13:39:36","date_gmt":"2018-03-29T11:39:36","guid":{"rendered":"https:\/\/www.bbuono.it\/produttori\/mozzarelleria-cascina-volpe-giuliano-valletrompia\/"},"modified":"2025-09-25T21:20:48","modified_gmt":"2025-09-25T19:20:48","slug":"mozzarella-fromagerie-cascina-volpe-giuliano-valletrompia","status":"publish","type":"produttori","link":"https:\/\/www.bbuono.it\/fr\/producteurs\/mozzarella-fromagerie-cascina-volpe-giuliano-valletrompia\/","title":{"rendered":"Mozzarelleria Valletrompia de Giuliano Ettori"},"content":{"rendered":"\n
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La naissance de notre producteur de mozzarella est marqu\u00e9e par une histoire particuli\u00e8re qui m\u00e9rite d’\u00eatre racont\u00e9e.<\/h2>\n<\/div>\n\n\n\n
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En avril 2008, apr\u00e8s vingt-cinq ans comme technicien dans le secteur m\u00e9canique, Giuliano Ettori<\/strong> a d\u00e9marr\u00e9 son activit\u00e9 de fromager de pasta filata.
Sa passion pour cet art fromager l’a conquis lors de son dernier stage \u00e0 Tarente, o\u00f9 il a d\u00e9couvert la mozzarella au lait de vache des Pouilles<\/strong> chez un producteur de Massafra, qui est devenu son ami par la suite. <\/p>\n\n\n\n

C’est l\u00e0 qu’il a pris conscience de la beaut\u00e9 de cet art et, \u00e0 son retour \u00e0 Brescia, il a entam\u00e9 un parcours de planification et de recherche pour cr\u00e9er dans la vall\u00e9e<\/strong> un produit propre qui reproduirait ces saveurs.
L’exp\u00e9rience gustative \u00e9tait si fascinante qu’il a voulu la promouvoir dans une vall\u00e9e o\u00f9 la tradition fromag\u00e8re est tout \u00e0 fait diff\u00e9rente. Giuliano a identifi\u00e9 la ferme Volpe \u00e0 Bolges, Lodrino,<\/strong> comme l’endroit id\u00e9al pour lancer son projet. <\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Giuliano\n <\/a>\n \n \"Traitement\n <\/a>\n \n \"Giuliano\n <\/a>\n \n \"Presentazione\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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R\u00e9novation du b\u00e2timent pour r\u00e9pondre aux exigences techniques et hygi\u00e9niques d’une mini-laiterie moderne <\/strong>. Dans le laboratoire, la recherche du bon moment, les techniques de traitement du lait et la qualit\u00e9 du produit final sont aussi importantes que l’ attention port\u00e9e aux d\u00e9tails, \u00e0 l’hygi\u00e8ne et \u00e0 l’environnement.<\/strong><\/p>\n<\/div>\n\n\n\n

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Giuliano vise l’excellence. Le lait, fabriqu\u00e9<\/strong> exclusivement \u00e0 partir de lait brun des Alpes,<\/strong> provient exclusivement de l’exploitation agricole Bonomi Ennio, situ\u00e9e dans le hameau de Forno D’Ono, \u00e0 Pertica Bassa,<\/strong> une commune de la ValleSabbia voisine. Cette exploitation de montagne, dans laquelle travaillent trois g\u00e9n\u00e9rations,<\/strong> a re\u00e7u en 2008 le prix provincial du \u00ab\u00a0Meilleur lait de l’ann\u00e9e\u00a0\u00bb<\/strong>.<\/p>\n<\/div>\n\n\n\n

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La mozzarelleria Giuliano’s Valtrompia produit une mozzarella dont la consistance et la persistance du go\u00fbt caract\u00e9risent le concept de bont\u00e9, <\/strong>savoureuse \u00e0 juste titre et tenace \u00e0 la mastication, avec une note de lait claire et agr\u00e9able qui reste longtemps en bouche.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Burrata<\/figure>\n\n\n\n
\"Vaches<\/figure>\n\n\n\n
\"Bonomi<\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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\"noeuds<\/figure>\n<\/div>\n\n\n\n
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Le n\u0153ud<\/h2>\n\n\n\n

\u00c0 c\u00f4t\u00e9 de la mozzarella, il y a le nodino<\/a>, dont la saveur riche et cors\u00e9e<\/strong> satisfait les palais les plus exigeants, \u00e0 d\u00e9guster \u00e0 temp\u00e9rature ambiante en association avec de la charcuterie ou tel qu’il est pr\u00e9sent\u00e9,<\/strong> avec une saveur d\u00e9licate et douce et un arri\u00e8re-go\u00fbt de lait l\u00e9g\u00e8rement sal\u00e9, avec une cro\u00fbte tr\u00e8s douce.<\/p>\n\n\n\n

Le nodino est une forme donn\u00e9e aux p\u00e2tes fil\u00e9es<\/strong> qui sont nou\u00e9es \u00e0 la main pour obtenir la forme typique d’un petit n\u0153ud. Dans ce format, la p\u00e2te a une texture l\u00e9g\u00e8rement plus ferme et une r\u00e9sistance l\u00e9g\u00e8re mais agr\u00e9able \u00e0 la mastication. Elle conserve donc une agr\u00e9able saveur laiteuse<\/strong> qui reste longtemps en bouche. Le nodino est un d\u00e9licieux bonbon \u00e0 la mozzarella<\/strong>. <\/p>\n\n\n\n

Cet atelier produit une stracciatella, obtenue apr\u00e8s une s\u00e9lection minutieuse de la cr\u00e8me utilis\u00e9e.<\/strong> Savoureuse, riche en lait, d\u00e9licieuse au palais,<\/strong> id\u00e9ale seule ou pour enrichir les entr\u00e9es et les plats, c’est une variante all\u00e9chante de la burrata, dont elle est le c\u0153ur, un vrai plaisir pour le palais !
La stracciatella est un produit qui doit son succ\u00e8s \u00e0 la fra\u00eecheur de la cr\u00e8me utilis\u00e9e par Giuliano,<\/strong> associ\u00e9e \u00e0 des brins de mozzarella.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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Scamorza fum\u00e9<\/h2>\n\n\n\n

Le fumage agr\u00e9able et l\u00e9ger de la scamorza<\/a> donne au produit une couleur tirant sur l’orange et un parfum incomparable<\/strong>, une cro\u00fbte fine et une saveur agr\u00e9able, excellente pour les hamburgers de qualit\u00e9. La scamorza blanche, en revanche, a une cro\u00fbte fine, une saveur agr\u00e9able et un contenu nutritionnel \u00e9lev\u00e9, <\/strong>grill\u00e9e , <\/strong>elle est parfaite comme plat principal accompagn\u00e9e d’une salade fra\u00eeche.<\/p>\n<\/div>\n\n\n\n

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\"Scamorza<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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\"muccarella<\/figure>\n<\/div>\n\n\n\n
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La Muccarella<\/h2>\n\n\n\n

Parmi les produits, on trouve le\u00ab\u00a0Dulce de Leche<\/a>\u00ab\u00a0, qu’il a baptis\u00e9 \u00ab\u00a0Muuuccarella\u00a0\u00bb, d\u00e9riv\u00e9 du lait bouillant additionn\u00e9 de sucre<\/strong>, un dessert caramel \u00e9pais, cr\u00e9meux et de couleur ambr\u00e9e, \u00e0 utiliser pour de nombreuses recettes, dans le lait, dans le caf\u00e9, \u00e9tal\u00e9 sur une tranche de pain, pour garnir des g\u00e2teaux, des glaces ou des tartes ou… tel quel, une cuiller\u00e9e apr\u00e8s l’autre.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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Pourquoi avons-nous choisi les produits de la Mozzarelleria Valtrompia de Giuliano ?<\/h2>\n

Nous avons choisi la Mozzarelleria Valtrompia car pour Giuliano, la qualit\u00e9<\/strong>, associ\u00e9e \u00e0 l\u2019attention aux d\u00e9tails, \u00e0 l\u2019hygi\u00e8ne et \u00e0 l\u2019environnement, passe avant tout.<\/strong> Sa passion fait le reste.
\nCes produits de haute qualit\u00e9 sont capables de satisfaire les palais les plus exigeants. Un travail issu des anciennes traditions<\/strong>, comme la production laiti\u00e8re enti\u00e8rement faite \u00e0 la main,<\/strong> que Giuliano perp\u00e9tue en cr\u00e9ant des produits sains et authentiques.<\/strong> Bbuono est honor\u00e9 de compter dans son \u00e9quipe une entreprise comme la Mozzarelleria Valtrompia.<\/p>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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La bont\u00e9 sur grand \u00e9cran<\/h3>\n\n\n\n

Les \u00ab\u00a0cr\u00e9ations campaniennes\u00a0\u00bb de notre producteur ne cessent d’\u00e9tonner. La renomm\u00e9e de la qualit\u00e9 de ses produits<\/strong> est telle que la r\u00e9daction de Degag\u00e8 (\u00e9mission diffus\u00e9e sur la plateforme SKY) s’est rendue \u00e0 Lodrino pour tourner des s\u00e9quences vid\u00e9o, accompagn\u00e9es d’une interview,<\/strong> qui seront int\u00e9gr\u00e9es dans un \u00e9pisode d’une \u00e9mission sp\u00e9ciale sur la mozzarella.<\/p>\n\n\n\n

Nous remercions Giuliano pour l’invitation \u00e0 assister au travail de l’\u00e9quipe de TopMedias, qui nous a permis une fois de plus d’appr\u00e9cier son travail<\/strong> et nous permet d’exp\u00e9dier ses produits (qui peuvent \u00eatre command\u00e9s en ligne sur notre plateforme) dans toute l’Europe , en recueillant toujours des \u00e9loges pour leur qualit\u00e9.<\/strong><\/p>\n<\/div>\n\n\n\n

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En utilisant le lait cru et entier de la Brune di Forno d’Ono, un<\/strong> hameau de la Pertica Bassa dans la vall\u00e9e de Valsabbia, Giuliano commence son travail devant les cam\u00e9ras. Il explique les diff\u00e9rents essais de la phase initiale, la recherche du bon moment et des techniques de transformation de la mati\u00e8re premi\u00e8re qu’il a s\u00e9lectionn\u00e9e, et comment il est parvenu \u00e0 un produit qui le satisfait<\/strong>. <\/p>\n\n\n\n

Il insiste \u00e9galement sur le fait que la qualit\u00e9 est primordiale,<\/strong> tout comme l’attention port\u00e9e aux d\u00e9tails, \u00e0 l’hygi\u00e8ne, \u00e0 l’environnement et \u00e0 la transformation du lait<\/strong> pour satisfaire son palais avec un produit dont la texture et le go\u00fbt caract\u00e9risent le concept de bon.<\/strong> Parmi ces produits, il y a la stracciatella bien choisie avec laquelle il est arriv\u00e9 apr\u00e8s une s\u00e9lection minutieuse de la cr\u00e8me qui s’est av\u00e9r\u00e9e payante dans le temps.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\n \n \"Versamento\n <\/a>\n \n \"Burratina\n <\/a>\n \n \"Giuliano\n <\/a>\n \n \"Cassage\n <\/a>\n \n \"Mozzarelle,\n <\/a>\n <\/div>\n <\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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<\/p>\n\n\n\n

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En plus de filmer et d’interviewer Giuliano, la troupe a ensuite d\u00e9gust\u00e9 les diff\u00e9rents produits , s’\u00e9tonnant<\/strong> que m\u00eame dans un village de montagne<\/strong> de la province de Brescia, il soit possible de fabriquer un produit aussi \u00ab\u00a0apulien\u00a0\u00bb.<\/strong>
Le groupe s’est ensuite d\u00e9plac\u00e9, accompagn\u00e9 du propri\u00e9taire de Bbuono, \u00e0 Pertica bassa dans la ferme Bonomi Ennio pour filmer les fameuses vaches laiti\u00e8res<\/strong>.<\/p>\n<\/div>\n\n\n\n

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Multir\u00e9compens\u00e9s<\/strong> ces animaux et toujours protagonistes dans le monde zootechnique bressan, Bonomi explique la quantit\u00e9 de lait produite, le contenu en prot\u00e9ines, cas\u00e9ines, graisses etc.
Les contr\u00f4les p\u00e9riodiques et la s\u00e9lection effectu\u00e9e qui demande du temps et de la constance<\/strong> pour obtenir des r\u00e9sultats significatifs et une excellente qualit\u00e9.<\/p>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n

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\"Photo<\/figure>\n\n\n\n
\"Interview<\/figure>\n<\/figure>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n \n\n\n
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La mozzarella conquiert le palais des chefs \u00e9toil\u00e9s<\/h2>\n\n\n\n
\"\u00c0<\/figure>\n\n\n\n

Bastianich fait le rappel avec la stracciatella de Giuliano dans le restaurant \u00ab\u00a0I d\u00f9 de la contrada\u00a0\u00bb.<\/em><\/p>\n\n\n\n

De ces mati\u00e8res premi\u00e8res<\/strong> transform\u00e9es de mani\u00e8re experte, Giuliano tire une grande satisfaction, sa stracciatella est un tel succ\u00e8s que Joe Bastianich<\/strong> s’arr\u00eate pour d\u00e9jeuner \u00e0 l’osteria \u00ab\u00a0I D\u00f9 de la Contrada\u00a0\u00bb \u00e0 Carmine (Brescia) et, frapp\u00e9 par la bont\u00e9 des plats, apr\u00e8s une d\u00e9gustation, il fait un bis avec la stracciatella de Lodrino<\/strong>.<\/p>\n\n\n\n

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Lisez l’article ici<\/a><\/div>\n<\/div>\n<\/div>\n<\/div>\n\n\n <\/div> \n <\/section>\n ","protected":false},"excerpt":{"rendered":"

Giuliano Ettori<\/strong> a ouvert sa mozzarelleria en 2008 et n’utilise que du lait certifi\u00e9 de Brune des Alpes<\/strong>. Mozzarella, n\u0153uds, stracciatella et scamorza faits chaque jour, avec le go\u00fbt net du Val Trompia.<\/p>\n","protected":false},"author":19,"featured_media":49147,"parent":0,"comment_status":"open","ping_status":"open","template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-56902","produttori","type-produttori","status-publish","format-standard","has-post-thumbnail","hentry","tipologia-produttori-laitier"],"acf":[],"yoast_head":"\nMozzarelleria Valletrompia di Giuliano Ettori | bbuono.it<\/title>\n<meta name=\"description\" content=\"En utilisant le lait de l'exploitation agricole d'Enio Bonomi situ\u00e9e \u00e0 Forno d'Ono (Vallesabbia), Giuliano Ettori \u00e9prouve une grande satisfaction \u00e0 travailler avec habilet\u00e9 la mati\u00e8re premi\u00e8re principale, en produisant des mozzarellas, des nodini et des stracciatelles fantastiques avec uniquement du lait cru et entier provenant de la vache Bruna.\" \/>\n<meta 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