{"id":6047,"date":"2026-01-08T08:46:17","date_gmt":"2026-01-08T08:46:17","guid":{"rendered":"https:\/\/foodexp.cambia-marketing.it\/?p=6047"},"modified":"2026-05-06T15:16:59","modified_gmt":"2026-05-06T15:16:59","slug":"alessio-gallelli-racconta-la-dolce-stagione-di-primavera","status":"publish","type":"post","link":"https:\/\/foodexp.it\/en\/alessio-gallelli-racconta-la-dolce-stagione-di-primavera\/","title":{"rendered":"Alessio Gallelli recounts the sweet season of spring"},"content":{"rendered":"<p class=\"translation-block\">When <strong>Alessio Gallelli<\/strong>, executive pastry chef of <em>Pellico 3<\/em> at the <em>Park Hyatt Hotel<\/em> in Milan, and his assistant <strong>Domenico Ginevrino<\/strong> took the stage at <em>FoodExp<\/em>, spring erupted in all its gentle intensity. Indeed, the dessert <strong>Alessio<\/strong> brought represents this season which, coinciding with the awakening of nature, becomes the playground for any culinary professional.\n\n\nPresenting, therefore, <em>Profumo di primavera<\/em> (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\u2019s 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. \u201cIt is an honor for me to be here among all these great chefs!\u201d said <strong>Gallelli<\/strong>. \u201cI thank <em>Agugiaro &amp; Figna<\/em> (partner of the masterclass) for the invitation. Events like this are exceptional for connecting, without filters, with the public\u2014with their tastes, their feedback, and their pleasures.<\/p>\n\n\n\n<div style=\"height:76px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Foto di Nome Cognome<\/p>","protected":false},"excerpt":{"rendered":"<p>Quando sul palco diFoodExp sono salitiAlessio Gallelli, executive pastry chef del Pellico 3 presso il Park Hyatt Hotel di Milano, e il suo assistente Domenico Ginevrino,\u00e8 scoppiata la primavera in tutta la sua soave intensit\u00e0. Si, perch\u00e9 il dolce che Alessio ha portato rappresenta questa stagione che, coincidendo con il risveglio della natura, diventa il [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":6049,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-6047","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-ristorazione"],"_links":{"self":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6047","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/comments?post=6047"}],"version-history":[{"count":5,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6047\/revisions"}],"predecessor-version":[{"id":8105,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/posts\/6047\/revisions\/8105"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media\/6049"}],"wp:attachment":[{"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/media?parent=6047"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/categories?post=6047"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodexp.it\/en\/wp-json\/wp\/v2\/tags?post=6047"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}