Feva Ristorante, a fine dining restaurant in Italy, serves guests its 'Aria Fritta' ("Fried Air") appetizer for free as a means of inspiring conversation. The unique dish created by Michelin-starred chef Nicola Dinato involves boiling, baking and then deep-frying tapioca skin before it is infused with low concentrations of O3, also known as ozone gas. In all, the unconventional appetizer is said to "create a sensation that mimics taking a breath of fresh air."
The restaurants' fried air dish is seasoned with blue salt and served on a bed of cotton candy and served alongside vegan white sesame seed mayonnaise for dipping.
The making of the thought-provoking dish was inspired by the saying that someone is "full of hot air." According to restaurant manager Leonardo Romanello, "In this particular moment in history, we wanted to send a message to our guests, transforming this expression into something of gastronomic value."
Fried Air Appetizers
Italy's Feva Ristorante Serves Its Ozone Gas-Infused 'Aria Fritta' for Free
Trend Themes
1. Sensory Dining Experiences - Creating unique and unconventional dishes that engage multiple senses can enhance the dining experience.
2. Creative Food Infusions - Infusing food with unexpected flavors like ozone gas can offer new and exciting taste sensations.
3. Message-driven Culinary Concepts - Using food and gastronomy to convey deeper messages and meanings can spark conversations and engage diners.
Industry Implications
1. Fine Dining Restaurants - Fine dining establishments can explore innovative techniques and ingredients to create memorable culinary experiences.
2. Gourmet Food Manufacturing - Gourmet food manufacturers can experiment with unique flavor combinations and infusions to cater to adventurous consumers.
3. Experimental Gastronomy - Exploring the boundaries of food and taste through experimental gastronomy can lead to novel culinary creations and experiences.