There’s a mantra we live by at Lello: TUTTA LA PASTA FATTA IN CASA. It means “all pasta made in house”—and when you’ve got a Head Chef like Leo Gelsomino in charge of the kitchen, there’s simply no other way.
A Melbourne boy born and bred, Leo grew up in the suburb of Coburg in a proudly Australian-Italian household. Growing up, his Mum and Dad never let go of their cultural roots—so it was here, in the family’s home kitchen, where Leo developed a taste for cooking his native cultural cuisine.
Each year the family gathered to make their own passata; a hands-on affair where everyone got involved in chopping, boiling and bottling fresh tomato sauce to use over the year ahead. The salami cured in their kitchen came, with great respect, from the pig they’d reared in the backyard. It’s an honest and simple approach to food made with love—and it’s this same ethos we now share with you at a Lello.