Collection: The Lemon Edit

THE LELLO EDIT · FROM THE MEDITERRANEAN TABLE

A little lemon changes everything.

The brightness of lemon, the character of olive oil, the delicate crunch of sea salt. Three small finishing gestures that make everyday food feel extraordinary.

“The best finishing touch is the one that makes the ingredients taste more like themselves.”
— THE LELLO KITCHEN

Three ingredients. Three distinct pleasures.

01 / Les Terres Blanches · Sicilian Lemon Fior di Sale

Some salts belong beside the stove. This one deserves a place at the table. Les Terres Blanches pairs delicate sea-salt crystals with the sunny character of Sicilian lemon. The pleasure is in the final moment: a few crystals over a just-cooked fillet of fish, warm asparagus, sliced tomatoes or buttery potatoes. Add it after cooking so the texture remains noticeable.

Try it on: grilled branzino, burrata, roasted fennel, steamed green beans and even a simple tomato salad. Discover the lemon salt →

02 / Mantova · Sicilian Lemon Extra Virgin Olive Oil Spray

The contemporary Italian kitchen has a practical secret: sometimes a fine mist is exactly what a dish needs. Mantova's lemon-flavored extra virgin olive oil spray offers a light, even application, useful when coating vegetables before roasting or giving fish a final citrus-oil accent. It is about control and convenience, not replacing fresh lemon juice in recipes that need acidity.

Try it on: salmon, zucchini, asparagus, roast chicken and warm flatbread. Discover the lemon spray →

03 / Il Boschetto · Lemon Infused Extra Virgin Olive Oil

In the Italian tradition, good olive oil often finishes a dish rather than disappearing into it. Il Boschetto's lemon-infused extra virgin olive oil is made for that last generous drizzle: over warm pasta, grilled seafood, bitter greens or a bowl of creamy white beans. Its citrus fragrance gives familiar ingredients an elegant new dimension.

Try it on: spaghetti, shrimp, shaved fennel, white beans and grilled vegetables. Discover the lemon olive oil →

FROM THE LELLO KITCHEN

Four recipes worth staying home for.

Simple food, beautifully finished. Each recipe gives your lemon pantry a reason to come out of the cupboard.

Lemon Spaghetti · Serves 2 · 20 minutes

You'll need: 200 g spaghetti, 2 tbsp Il Boschetto lemon olive oil, 1 tbsp butter, finely grated zest of ½ lemon, 30 g finely grated Parmesan, black pepper, pasta cooking water and a pinch of Sicilian lemon salt.

Method: Cook spaghetti in salted water until al dente, reserving a cup of cooking water. Toss hot pasta with butter, lemon olive oil, zest, Parmesan and enough cooking water to make a glossy sauce. Finish off the heat with black pepper and a little lemon finishing salt. Taste before adding more salt.

Roasted Salmon with a Lemon Finish · Serves 2 · 20 minutes

You'll need: two 170 g salmon fillets, Mantova lemon olive oil spray, black pepper, fresh dill, lemon wedges and Sicilian lemon salt.

Method: Heat oven to 425°F / 220°C. Lightly spray salmon with lemon olive oil and season with pepper. Roast for about 10–14 minutes, depending on thickness, until the center reaches your preferred safe doneness (145°F / 63°C under USDA guidance). Finish with dill and a restrained pinch of lemon salt. Serve with lemon wedges.

Whipped Ricotta Crostini · Serves 4 · 15 minutes

You'll need: 1 cup whole-milk ricotta, 1 tbsp Il Boschetto lemon olive oil plus extra to finish, toasted baguette slices, 1 tsp honey, black pepper and Sicilian lemon salt.

Method: Whip ricotta with a tablespoon of lemon olive oil until fluffy. Spoon onto warm toasts. Add a few drops of honey, black pepper, a final drizzle of oil and just a few lemon-salt crystals. Serve immediately.

Golden Lemon-Roasted Potatoes · Serves 4 · 45 minutes

You'll need: 1½ lb baby potatoes, 2 tbsp regular olive oil, Mantova lemon spray, fresh rosemary, black pepper and Sicilian lemon salt.

Method: Heat oven to 425°F / 220°C. Halve potatoes, toss with regular olive oil and pepper, then roast cut-side down for 30–40 minutes until tender and golden, turning as needed. Mist lightly with lemon spray after roasting, then finish with rosemary and lemon salt.

“Spray for ease. Drizzle for fragrance. Sprinkle for the finish.”
— THE LELLO KITCHEN

Explore the three pieces below and build your own lemon-inspired table.