Nesler's Living Food: Where Science Meets Wild Nature

Nesler Live Food It's the manifesto of a gastronomic and cultural revolution. It's not just a laboratory, but a sanctuary of food transformation located in the Tuscia region of Viterbo. Here, the ancient knowledge of fermentation is liberated from history books to become a cutting-edge ingredient, capable of nourishing the body and awakening the palate.
 
 
 

Two Souls, One Project: Carlo and Paolo

Nesler's beating heart beats thanks to the meeting of two complementary visions:

• Carlo Nesler: The pioneer. Researcher, educator, and translator of the sacred texts of global fermentation. Carlo is the one who brought "Koji" (the noble mushroom) to the world. Aspergillus oryzae) in the kitchens of the greatest Italian chefs, transforming its Food Workshop in a unique testing center in Europe.
• Paolo Casadio: The ethical and organizational soul. With extensive experience in fair trade and a deep dedication to yoga and wellness, Paolo brought careful and conscious management to the company. Together they created New CibOfficina in Canino, a green building structure where the cocoa from the earth (legumes and cereals) ferments in harmony with the environment.

The Products: Liquid and Solid Alchemy

Nesler fermented foods are not ordinary condiments; they are “life enhancers” that bring Umami—the fifth taste—to every preparation. Each product is unpasteurized, keeping the enzymatic and microbiotic charge intact.

• Soy-Free Soy Sauces (Alternative Shoyu): The true Nesler revolution. Using local legumes (such as chickpeas, grass peas, or lentils) instead of soy, they create savory, complex, and deep sauces, slowly matured in wooden barrels. They're the secret to adding a mineral kick to vegetables, meats, or risottos.
• Italian Miso: Made with local organic legumes and grains, Nesler miso is aged in wood or stoneware. It's a thick, fragrant, and vibrant paste, perfect for soups, marinades, or as a healthy, gourmet substitute for stock cubes.
• The Moods: Born from an intuition to combat food waste, these liquid extracts are highly concentrated in flavor. A few drops of UmOro transform a simple dish into a multisensory experience.
• Nocchia Salt and Special Condiments: Aromatic blends that combine the power of fermentation with the crunchiness of local nuts, for memorable dish finishes.
• Canino Extra Virgin Olive Oil: Produced on the estate's land, where legumes and olive trees coexist in a biodiverse agroforestry system, it is an oil that encapsulates the strength of Tuscia.

Why choose Nesler?

It's a bridge between science, art, and culture. Today, Nesler products are the choice of fine dining establishments and gourmets throughout Europe and Japan. Choosing them means being part of a community that "ferments"—even metaphorically—a continuous exchange of knowledge between chefs, farmers, and dreamers, and supporting poison-free agriculture and craftsmanship that avoids shortcuts. It's an invitation to repopulate our internal ecosystem (the microbiota) with authentically living foods. Using their products brings to the table a piece of the microbiotic revolution that Carlo Nesler courageously champions: an invitation to reclaim a conscious, wild, and extraordinarily delicious relationship with what we eat.
 
 

 
 

The Philosophy: “Life that Nourishes Life”

In an age of sterilized and “dead” foods, Nesler proposes an opposite view:

• Live Foods: Our products are unpasteurized. They contain enzymes and beneficial microbes that enrich our microbiota.
• Soy-Without-Soy: Why use GMO soy from the other side of the world? We use local, consciously grown chickpeas, fava beans, lentils, and grains.
• Circular Economy: Many of our iconic products, such as the Moods, are born from research to eliminate any waste in production.
• Green building and territory: Since 2025, our New CibOfficina has been located in Canino (VT), a green building surrounded by our olive groves, organic cereals and legumes.

"Eating means connecting with the life around us. It's a right to enjoy real food, with ancestral value." Carlo Nesler
 
 
 

The Products: Italian Umami

Forget processed condiments. Nesler products are natural flavor enhancers that transform a simple dish into a gourmet experience.
 
 
 

Chosen by Great Chefs, Created for your Table

It's no coincidence that many of the most important chefs in avant-garde cuisine (from Niederkofler to the pioneers of Noma) have sought Carlo's advice. But Nesler's true mission is to bring this excellence to everyday cooking.

Whether you are a professional or a health-conscious foodie, Nesler seasonings are designed to be simple to use: a teaspoon of Miso or a few drops of Shoyu is enough to change the face of a meal, making it more digestible and extraordinarily tasty.
 
 
 

A Permanent Cultural Center

Nesler isn't just a brand, it's a community. We continue to conduct research, train new fermenters, and collaborate with farmers who love the land. Every jar you buy supports a transparent agricultural system and a tradition that looks to the future.