His earliest memories at the Di Nucci Dairy date back to when he was six years old and enjoyed playing tricks on cheese-makers while they were creating cheeses. Until one day, he fell into the brine. But in truth, Francesco, now 28, always liked the world of cheese-making, so much so that he decided to study food science and technology at the university, first in Molise, then in Parma, where he specialized.
As soon as he graduated, he immersed himself in the scents of dairy production, initially led by his father, Franco Di Nucci, from whom he learned the management of “stringy” pasta cheeses, fermentations, and other technical skills. Now, Francesco is the production and quality manager: “I am in charge of sampling, reading the analyses, implementing upgrades with a view to constant improvement. It is a quality wheel: an empirical job involving microbiology and cheese chemistry.”
Acting is Francesco’s second passion, which he interprets as being one with life: “On stage one experiences the ‘here and now’, a concept that should be extended to life itself and also to the dairy.” Among all the cheeses, Stracciata and Caciocavallo remind him of the arguments among children over who would get the head of the cheese. But he finds Scamorza with Altino’s Sweet Dried Pepper excellent.
“Here there is always something new to learn. I like working with people who saw me grow up. I used to play ball with Lucia in the back shop, and now I work with her and the other employees as a team. This makes me feel safe. I feel at home.”
