Born and raised in Bolzano, Carlo Nesler was interested in cooking and fermented foods from a young age. At first he devoted himself to beer, wine, spirits, sauerkraut, and yogurt, and then became passionate about theatre. He graduated from DAMS in Bologna and for several years he worked in theatre in various roles. He switched between other jobs ranging from the catering sector to construction, as well as teaching, the wine sector, translation, carpentry and some other experiences. He nonetheless always pursued his passion for cooking and fermentation, researching and experimenting in his free time.
He came across permaculture by taking a Permaculture Design Course with Saviana Parodi and, at her urging, decided to resume studying fermentations and to share his experiences and knowledge with others. He holds workshops on fermented foods in various parts of Italy and abroad. He collaborates with important chefs such as Norbert Niederkofler, Oliver Piras, Mauro Ricciardi, Davide Del Duca and others, both in training projects on fermented foods and as a consultant.
He is the translator of Wild Fermentation by Sandor Katz, a fundamental text for those who want to approach the topic (Il mondo della fermentazione, publisher Slow Food). He is completing the course of active learning in the Italian Academy of Permaculture.
In 2016 he founded CibOfficina in Viterbo, (now Nesler s.s.a.), a production, training and experimentation center, focused on fermentation and natural agriculture.
“I think it’s important to regain a conscious relationship with what we eat.”