Our Core Values
Excellence in distribution: Nectar’s vision is to excel in distribution in order to be on the forefront of Malta’s importation and distribution industry within the food and beverage sector.
We seek to achieve our vision through a mission that promotes
Best practices, Excellence, Social responsibility and Teamwork.
We are located in Malta, a small but densely populated island nation in the middle of the Mediterranean Sea. Malta has been a member state of the European Union since May 1, 2004, and it is currently the smallest EU country in both population and area.Read More
Win with Mayor Brand! - 10 Handy Kitchen Gadgets to be won to be won! Look for the 'Peel and Win' Sticker or carton packs and register the code in the 'Code Competition' section on this page. BEST OF LUCK TO ALL PARTICIPANTS AND THANK YOU FOR CHOOSING THE MAYOR BRAND!Win with Mayor Brand!
shared a post.Nestlé Ice Cream Malta
Feeling the heat??🌞 Why not try this Watermelon Sparkletini punch to cool off?? Ingredients - watermelon slices (no rind) - 3 mint leaves - mint sprigs - 2 oz Vodka - 1 oz. fresh lime juice - lime slices - 1 oz. simple syrup - Verdi Watermelon Sparkletini Directions - Add the watermelon slices and mint leaves to a blender, and purée until smooth. - Fine-strain the purée to remove pulp into to a separate glass. - Add ice, Vodka, lime juice and simple syrup to glass. - Top with Watermelon Sparkletini and garnish with lime slices and mint sprigs.
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#chillalittle they say 🏝 weekend is on the way >>Nestlé Ice Cream Malta
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Fine salumi savouring #nectarrooftop #golferaNectar
shared a post.Nectar
added 29 new photos — with Dusty Tabone and 10 others at Rooftop.
Another successful event organised by the Nectar Social CommitteeLejla Maltija 2019
shared a post.Snowdonia Cheese
shared a link.Italian master gelatiera reveals latest ice-cream trends - The Malta Independent
A scrumptious Easter idea for you to try... FIGOLLI PANCAKES 💛 Check out the recipe ⬇️ Pancake batter: 1 1/2 cups all-purpose flour 3 1/2 tsps baking powder 1 tsp salt 2 tbsp sugar 1 1/4 cups milk 1 egg 3 tbsp melted butter, plus 1 tbsp melted for greasing 1 tsp almond extract 1/2 tsp vanilla extract 1 small lemon, zested Filling: 200g ground almonds 160g icing sugar 1 lemon, zested 2 egg whites 1/2 tsp vanilla 1/2 tsp almond extract Topping: 1 150g bar of Icam Cioco Pasticceria Dark Chocolate Method: 1)To make the filling, mix all the ingredients in a bowl thoroughly. The mixture will be thick and almost like a dough; if too sticky add a touch more ground almond. 2) Line a baking sheet with parchment paper. Dust your hands with flour, grab 2 heaping tablespoons of the mixture and form a ball in your hands. Flatten it into a thin disc and place on parchment paper. Continue process, dusting your hands with flour after each disc. Freeze the discs for 2 hrs up to overnight. 3) Melt the butter in a microwave-safe bowl and allow to cool. In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the middle of the dry ingredients and pour in the milk, egg, butter, almond and vanilla extract and lemon zest. Whisk the mixture until just encorporated. 4) Take the almond discs out of the freezer. Heat a medium-sized non-stick pan over medium heat. Brush the pan with some melted butter, then add 3 tbsp batter into the pan. Top batter with a disc of the almond filling then cover the top with more batter. Allow to cook for two minutes then flip and cook for an additional 3-4 minutes, until both sides are golden brown and edges are cooked. Repeat process with the rest of the batter. 5) Melt Icam Cioco Pasticceria dark chocolate over a double-boiler until smooth, and pour over your stack of pancakes. Enjoy!
is with Carlos Abela.
There’s nothing like a fine Italian gelato. Antica Gelateria Del Corso savouring session hosted by Master Gelataio and dean at the AGDC academy Alfonso Poldi Allay Patarino #anticagelateriadelcorso #icam #nectarPhotos from Nectar's post