Franco Di Nucci and his wife Rosetta run the business with their three children Serena, Antonia and Francesco. Franco became a cheese maker working with his father Antonio who had, in his turn, become a cheese maker working with his father Giovanni Di Nucci, shepherd and master cheese maker.
While doing research about their family history, the Di Nucci’s found out that all of their ancestors, starting with Lonardo Di Nucci were cheese makers and shepherds of Transhumance.
The modern story of the Caseificio Di Nucci begins in 1955, when Antonio and Ida Di Nucci, Franco’s parents, moved to Agnone to open the first milk shop – Latteria of the town. At that time, Agnone was a rich and dynamic city whose economy was based also on the traffic of cattle and sheep related to Transhumance. Agnone had also a rich and long culinary tradition dominated by cheese. An example of this passion for cheese is the Zuppa alla Santé - the Soup of Health, prepared for special occasions as Baptisms, first Communions and weddings and featured by the Caciocavallo di Agnone PAT.
Today, the Caseificio Di Nucci is located in the Area Artigianale - the industrial area of Agnone. Franco Di Nucci inaugurated the new building in June 2000. Every day, Franco works with passion together with his young and dedicated staff to produce a cheese that tastes of history.
Would you like to know more about the story of the Di Nucci family and the Transhumance? Come and visit the Museum of Transhumance.