Nesler is a certified organic agricultural enterprise focused on the production of fermented condiments such as miso and shoyu (soy-free soy sauce) made from local legumes and grains. The company has approximately 7 hectares of land in Viterbo (Castel d'Asso) and Canino on which it mainly grows olive trees, cereals and legumes, as well as a processing laboratory currently located in Castel d'Asso.

The Nesler laboratory, in addition to being a production workshop, is a place of continuous culinary experimentation. The production center has also gradually transformed into a cultural hub dedicated to genuine foods, ancient fermentation techniques and their contemporary evolution. Thanks to the experience of Carlo Nesler, who combines his activity as a fermenter with that of a trainer and consultant, many chefs maintain an active exchange on issues related to fermentation and sustainability, allowing the company to continuously enrich itself. Nesler collaborates and is present with its products in many prominent restaurants.

Its network ranges from small producers, to attentive consumers, ethical chefs, food professionals and innovative processors. The respectful attitude towards the Earth and life is shared along the supply chain.

The key points of the company philosophy are the use of local raw materials, fermentation that respects microbial ecosystems, the non-pasteurization of products, the avoidance of any waste and cultural sharing linked to the world of agriculture, food and fermentation in particular.