Nelli's Journal
Flavour starts in our gardens
When I think about flavour, I don’t start in the kitchen — I start outside. At Nelli’s, most of our herbs come straight from the garden: rosemary, thyme, oregano, and whatever else the season surprises us with. There’s a simple joy in gathering fresh herbs each morning, knowing they’ll infuse our cures only hours later. It’s precise, patient work — letting nature lead, while gently shaping its flavours into something new.
Wednesday, 5 November 2025
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We also lean on friends who share our passion. Stephan, for instance, tends a small field in Gozo and is constantly experimenting with herb varieties perfect for curing. Watching him work, hands deep in the earth, is a reminder of the care, dedication, and craftsmanship behind every bite we create.
Our philosophy is simple - let the ingredients speak for themselves. We use hand-harvested sea salt from the Xwejni Salt Pans in Gozo, fresh herbs from our garden, and carefully chosen cuts from trusted local farmers. These are the foundations of everything we make. From there, it becomes a balance of patience and experimentation.
A new spice blend, a tweak in drying time, a hint of local chilli, or a sprig of thyme — each choice builds on the meat’s natural character without ever overshadowing it. Slow curing, gentle smoking, thoughtful seasoning: every method serves one purpose — to honour the ingredient. Each slice carries a sense of place: Maltese sun, island air, and the quiet pride of those who grow and raise what we use.
Cutting-edge flavour, to me, isn’t about flashy techniques or complicated recipes. It’s about working with what surrounds us and transforming it into something that tells a story. That’s the heart of Nelli’s — local, personal, and unforgettable
