---
title: "Italian Restaurant Serves Guests 'Fried Air': What the Dish Actually Consists Of"
description: "The Feva restaurant in Castelfranco Veneto serves guests a complimentary 'fried air' starter made of tapioca, fried in oil and treated with ozone. The dish is served on cotton candy in the shape of a cloud with vegan sesame mayonnaise."
date: 2026-10-18T07:11:06.947Z
lang: en
url: https://xab.info/en/posts/italian-restaurant-feva-serves-fried-air
tags: [italy, gastronomy, restaurant, chef, tapioca, castelfranco-veneto, vegan-cuisine]
author: "Darya Fomina"
publisher: "XAB.info"
---

# Italian Restaurant Serves Guests 'Fried Air': What the Dish Actually Consists Of

![A waiter hand serves an exquisite cloud-like dish on a white restaurant table](https://xab.info/media/2026/10/18/restoran-feva-italiya-zharenyy-vozduh-besplatno/restoran-feva-italiya-zharenyy-vozduh-besplatno-1.webp)

## Key Points

- Head chef Nicola Dinato at the Feva restaurant (Castelfranco Veneto) created the 'fried air' starter based on tapioca
- The dish is baked, fried in oil, and treated with ozone for about 10 minutes, served on cotton candy with vegan sesame mayonnaise
- Despite reports of a $30 price tag, the starter is served to guests free of charge as a compliment from the establishment

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.

## Fact-Check & Sources

- [В итальянском ресторане бесплатно подают «жареный воздух» – Zamin.uz, 17.10.2026](https://zamin.uz/ru/mir/224812-v-italyanskom-restorane-besplatno-podayut-zharenyy-vozdukh.html) - Primary source. Contains all key facts: restaurant name, chef's name, composition (tapioca), technology (baking, frying, ozonation ~10 min), serving on cotton candy, vegan sesame mayonnaise, free serving as a compliment.
- [Необычное блюдо в итальянском ресторане: клиентам подают «жаrеный воздух»](https://zamin.uz/ru/mir/224280-neobychnoe-blyudo-v-italyanskom-restorane-klientam-podayut-zharenyy-vozdukh.html) - Additional source from the same domain. Confirms the name of the dish, the city of Castelfranco Veneto, and the concept of unusual presentation.

## FAQ

### What is 'fried air' actually made of?

The base of the dish is a thin layer of tapioca, which is baked, fried in hot oil, and treated with ozone for about 10 minutes. There is no actual air in the composition.

### How much does a portion of 'fried air' cost?

The starter is served free of charge as a compliment from the Feva restaurant. Previously, media reports mentioned a sum of 30 dollars, but an employee of the establishment denied this.

### Who invented this dish and in which restaurant is it served?

The author of the starter is head chef Nicola Dinato. The dish is served at the Feva restaurant in the Italian town of Castelfranco Veneto.

### How is 'fried air' served to the table?

The finished starter is laid out on cotton candy in a form resembling a cloud and served with vegan sesame mayonnaise.