Max Scerri
a craftsman at the core
Max Scerri is the founder of Nelli’s Carkuterija, an artisanal curing house dedicated to traditional methods and locally sourced ingredients. His culinary perspective was shaped in Michelin-starred kitchens across Europe, where he refined a disciplined, ingredient-driven approach to flavour — from London’s fine-dining scene to the open-fire kitchens of the Nordic countryside.
Returning to Malta, Max led several restaurant projects before turning his focus to the craft at the heart of Nelli’s: curing meat through time, patience, and honest technique. Today, he works closely with local farmers and relies on pure ingredients such as Xwejni sea salt and freshly grown herbs to produce small-batch charcuterie that reflects Malta’s landscape and seasonal rhythm.
Guided by a commitment to sustainability and nose-to-tail principles, Max has become a recognised voice in Malta’s growing artisanal food movement — championing the belief that great flavour begins with respect for the land and the ingredients it provides.
hard work
slow cure
We believe flavour is built, not made. Every cut we cure begins with good meat, clean salt, and fresh herbs from just outside our workshop. There’s no rush in our process – time is the ingredient that ties it all together.
We stay close to our ingredients and to the people who grow and raise them. It’s how we keep our work grounded and our flavour true.
Nelli's Journal
from knife to note
Pasta With Purpose - Fundraising Event
Some dinners are remembered for the food. Others stay with you because of the people around the table and the reason everyone came together. Pasta With Purpose was one of those evenings, built on good food, shared effort and the belief that a meal can quietly do something meaningful.
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A Night That Honoured Maltese Craft
From our quiet curing room in Gozo to the bustling stage at Ta’ Qali, we recently stepped out of the kitchen to represent the future of local, artisanal food. Here is how a tiny, nose-to-tail passion project caught the eye of the public and the judges alike, and what it means for the next chapter of Nelli’s Ċarkuterija.
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Our First Fair Experience at Agrifair 2026
Stepping into the Malta Fairs and Conventions Centre for Agrifair 2026 was a massive milestone for our team of three. Moving from the quiet routine of our kitchen to a bustling national exhibition was nerve-wracking, but it gave us the perfect platform to share our slow, nose-to-tail philosophy with the wider food community. Here is how our first large-scale fair unfolded.