BEYOND FERMENTATION

Sandor Katz 

meets Carlo Nesler

Local Food from the Ecosystem to Global Health

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October 13, 2026, will be a memorable date for Italian fermenters and beyond. Sandor Katz will visit the Nuova CibOfficina Nesler to explore the meaning of the food cycle, drawing on his practical, historical, and anthropological experience and knowledge of fermentation.


The time is ripe to delve into important issues related to food and the environment from which it comes, and to understand where we stand—with fermented foods and beyond.


This will be followed by a talk by Carlo Nesler, who will share his perspective as a producer of local fermented foods. Carlo will discuss his experience and vision for local fermented foods within the context of the contemporary food market: interesting and promising prospects are emerging in an environment that is certainly not forgiving and often lacks ethical considerations.


After these presentations, we’ll move on to tasting and learning about various fermented foods and fermentation methods in a friendly and relaxed setting—a sort of aperitif of discovery and discussion.


The evening will continue at Tenuta il Radichino, where we can continue networking and getting to know one another over a convivial buffet dinner featuring also “glocal” condiments.

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Here is the program for this exceptional event::

Nuova CibOfficina Nesler, Canino

14:00

Arrival and welcome, casual conversation, and chill-in 

14:30

Sandor Katz

Microbes in Fermentation and Beyond: Human health, soil health, and evolution

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16:30

Carlo Nesler

What's the meaning of “local fermented food”.

A producer’s experience: balancing between market and vision.

17:30

Break

18:00

Chef’s tasting:

Several experienced chefs and fermenters will present some of their creations, paired with a glass of wine.

Tenuta il Radichino, Farnese

20:30

Convivial dinner featuring a lavish buffet of local products and “glocal” condiments.

Cost to attend the event with dinner: €70 (drinks not included)

Conferences only: €40

Info and reservations: corsi@carlonesler.it

Tel +39 331.8531222

Registration preferred by September 30.