At the Feva restaurant, located in the Italian town of Castelfranco Veneto, guests are offered a starter that immediately catches attention not only with its name, but also with its appearance. The dish called 'fried air' was created by the establishment's head chef, Nicola Dinato, and has become one of the signature elements of the restaurant's gastronomic concept. Despite the provocative name, the starter does not contain a single gram of atmospheric air — behind the spectacular presentation lies a very specific technological chain, which the chef and staff spoke about in an interview.
What lies behind the name: composition and preparation technology
The base of 'fried air' is a thin layer of tapioca, a starch derived from the cassava root. According to restaurant representatives, this layer is first baked, then fried in hot oil, after which the starter is treated with ozone for about ten minutes. According to the chef, it is this ozonation that gives the dish a specific aroma that cannot be replicated by other methods. Thus, the 'air' in the name is rather a metaphor for lightness and the airy texture of the finished product, rather than an indication of its actual composition.
A presentation resembling a cloud
The finished starter is laid out on cotton candy and served to the table in a form that visually resembles a small cloud. This serving technique enhances the element of surprise: the guest sees a fluffy white mass on the plate in which crispy elements are embedded. The 'fried air' is accompanied by a vegan sesame mayonnaise, which serves both as a sauce and as a textural contrast to the light base of the dish. Serving it on cotton candy simultaneously performs a decorative and practical function — it maintains the shape of the 'cloud' until the guest begins the tasting.
Cost: from 30 dollars to a free compliment
A number of publications that appeared after the dish attracted media attention featured information that a single portion of 'fried air' costs 30 dollars. However, an employee of the Feva restaurant commented on this data, explaining that the starter is provided to guests free of charge as a compliment from the establishment. Thus, 'fried air' is not included in the main price list and is not a paid menu item — it is an element of hospitality that the restaurant uses to create a memorable impression.
The chef's philosophy: surprise as a method
Nicola Dinato, when creating this starter, was guided by the idea of surprising guests and reminding them of the value of new experiences in everyday life. According to the chef's design, 'fried air' reflects the signature style of serving dishes at the Feva restaurant, where the emphasis is placed not so much on calorie content or satiety, but on the visual effect, textural diversity, and the taster's emotional response. The dish has become one of the examples of how modern Italian gastronomy experiments with serving formats, turning a starter into a small dinner performance.
The Feva restaurant in Castelfranco Veneto continues to develop its gastronomic concept, in which each dish carries an element of surprise. 'Fried air' has become one of the most discussed examples of this approach, attracting the attention of both local guests and international media, who noted the combination of simple ingredients with unusual presentation and marketing positioning.
