When Alessio Gallelli, executive pastry chef of Pellico 3 at the Park Hyatt Hotel in Milan, and his assistant Domenico Ginevrino took the stage at FoodExp, spring erupted in all its gentle intensity. Indeed, the dessert Alessio brought represents this season which, coinciding with the awakening of nature, becomes the playground for any culinary professional. Presenting, therefore, Profumo di primavera (Scent of Spring): a puff pastry base, melting rhubarb cooked with strawberry and ricotta (we are in Puglia, after all), and candied rhubarb. The young pastry chef’s precise intent was to harmonize such varied flavors: savory, acidic, and natural sweetness, all enhanced by the spring fragrance of sumac and the vibrant colors of edible flowers. “It is an honor for me to be here among all these great chefs!” said Gallelli. “I thank Agugiaro & Figna (partner of the masterclass) for the invitation. Events like this are exceptional for connecting, without filters, with the public—with their tastes, their feedback, and their pleasures.
