Born and raised in the Italian region of Abruzzo, Nunzio Marcelli is a shepherd and a cheese producer.
He graduated in Economics, he traveled around the world - teaching special techniques in Afghanistan - but the link with his roots was stronger than anything else: now he produces a very traditional kind of Pecorino and Ricotta cheese.
Watch his very special story in this exclusive video.
The coronavirus crisis has hit the hospitality industry hard, forcing many restaurants to close. But others, such as former 108 chef Kristian Baumann, have taken the opportunity to open new and innovative concepts in the middle of the pandemic.