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 facendo un Corso di Progettazione in Permacultura con Saviana Parodi e, da questa sollecitato, decide di riprendere a studiare le fermentazioni e di condividere le sue esperienze e conoscenze con altri.
Wild Fermentation di Sandor Katz(Il mondo della fermentazione, editore Slow Food). Sta compiendo il percorso di apprendimento attivo nell’Accademia Italiana di Permacultura.
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.”