Nadia Vella

My family has run a small pastizzerija near the old ferry landing for three generations, so food is the part of Sliema I know best. On a call I show the trays as they come out and explain what separates a good pastizz from a rushed one, then move on to the fish stalls that still get supplied by boats working the harbour. I studied hospitality before deciding I would rather explain the town than manage a hotel front desk. I speak slowly on camera since I know most viewers are hearing these dish names for the first time.