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Nesler ss Agricola produces Live Foods in Viterbo, fermented condiments, such as miso and shoyu sauces (commonly called soy sauces), produced with chickpeas, barley, spelt, lentils, hazelnuts. We produce many other products by hand, such as fermented oranges and lemons, excellent for salad dressing, and Barbori (a mixture of moods, aromatic herbs and spices), fantastic for marinating meat. The founder, Carlo Nesler, is a point of reference for the culture of fermented foods in Italy. Our preparations are not pasteurized and therefore guarantee the typical microbiotic supply of fermented products. We only use short-supply organic suppliers. Some chefs who use in our products: Norbert Niederkofler (St. Hubertus restaurant at the Hotel Rosa Alpina - San Cassiano in Badia), Enrico and Roberto Cerea (Da Vittorio - Brusaporto), Anthony Genovese (Il Pagliaccio - Rome), Oliver Piras and Alessandra del Favero (Il Carpaccio - Paris), Antonio Ziantoni (Da Zia - Rome), Domingo Schingaro and Angelo Convertini (Borgo Egnazia - Fasano), Francesco Martucci (Masanielli Pizzeria). Nesler is also a place of continuous culinary experimentation, where fermentation processes are valued not only for their ability to make foods conservable, healthier and more digestible, but also tastier and more special. We hold courses, training sessions and events to get to know the world of fermentation up close!
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Nesler ss Agricola produces Live Foods in Viterbo, fermented condiments, such as miso and shoyu sauces (commonly called soy sauces), produced with chickpeas, barley, spelt, lentils, hazelnuts. We produce many other products by hand, such as fermented oranges and lemons, excellent for salad dressing, and Barbori (a mixture of moods, aromatic herbs and spices), fantastic for marinating meat. The founder, Carlo Nesler, is a point of reference for the culture of fermented foods in Italy. Our preparations are not pasteurized and therefore guarantee the typical microbiotic supply of fermented products. We only use short-supply organic suppliers. Some chefs who use in our products: Norbert Niederkofler (St. Hubertus restaurant at the Hotel Rosa Alpina - San Cassiano in Badia), Enrico and Roberto Cerea (Da Vittorio - Brusaporto), Anthony Genovese (Il Pagliaccio - Rome), Oliver Piras and Alessandra del Favero (Il Carpaccio - Paris), Antonio Ziantoni (Da Zia - Rome), Domingo Schingaro and Angelo Convertini (Borgo Egnazia - Fasano), Francesco Martucci (Masanielli Pizzeria). Nesler is also a place of continuous culinary experimentation, where fermentation processes are valued not only for their ability to make foods conservable, healthier and more digestible, but also tastier and more special. We hold courses, training sessions and events to get to know the world of fermentation up close!
