Multicultural Cuisine and Flavor Fusion. Our Executive Chef Alessandro Pascali couldn't miss the seventh edition of FoodExp, the International Forum of Gastronomy and Hotel Hospitality in Lecce, with the theme "DNA Origins and Contaminations of Italian Cuisine". In perfect harmony with the philosophy of Zéphyr Restaurant, where Apulian products are paired with French, Moroccan, and Oriental flavors. A multiculturalism that recalls the romantic history of the owners, the Fiermonte-Filali family, who journeyed from Apulia in the early 1900s, reaching Rome, Paris, Hollywood, Rabat, before returning to where it all began. On April 4th, from 1 PM to 3 PM, Chef Pascali takes the stage at FoodExp Gourmet, the space at the center of the Dominican Cloister, where five Apulian restaurants alternate, with three rounds of preparation and tasting of dishes from 11 AM to 5 PM. From 1 PM to 3 PM, moderated by journalist Barbara Politi, he prepares and narrates live one of his signature dishes, Garlic, oil, and chili with mackerel sashimi and crusco pepper powder. Not spaghetti as usual, but this time Monograno Felicetti snails are featured. The many visitors of FoodExp can thus have a taste of Chef Pascali's cuisine, who boasts international experience alongside Michelin-starred chefs like Alain Ducasse, Carlo Cracco, and Stefano Baiocco, and after traveling the world has returned to native Salento with a broader mindset and with that unique mix of personality, precision, flair, and creativity that makes each of his dishes a true journey.