Treat Yourself to Some “Fried Air” This 2019 Yuletide Season
Are you ready for a taste bud adventure this yuletide season?
An Italian restaurant has turned up with an inspired way to keep calorie counters snacking too by serving diners fried air.
Fried air dish is deep-fried tapioca that is served on top of a fluffy bed of cotton candy along with a soy-based mayonnaise topped with black sesame and kombu.
Fried air resembles an airy cloud and the people all over the internet are gagging for it.
Referred to as ‘Aria Fritta’ in Italian, the eye-catching dish is served by Feva Restaurant.
A restaurant in Castelfranco Veneto, northern Italy designed to capture the essence of being outdoors and of inhaling fresh air.
Fresh Air Making
Chef Nicola Dinato creates this crispy treats – which are meant to represent the English expression ‘full of hot air’ by boiling tapioca skin to make a batter, before baking and deep-frying it.
After being thoroughly dried to remove the oil, the light batter shapes are then infused with a low concentration of O3 (known as “ozone gas”) for 10 minutes.
This is meant to create a sensation that mimics taking a breath of fresh air.
The chef says the process not only gives the treats a special aroma but lends them a touch of the high altitude, snow, and pure air northern Italy is famous for.
Then the dish is seasoned with blue salt to represent the sky before the crispy fried air is placed on a bed of cotton candy and served with a vegan sesame seed mayo and chia seeds.
At the table, in front of the guests, quince vinegar is sprayed over the top of the air fryer fried air to trigger a reaction between the vinegar and the spun sugar, creating a ‘frying’ effect.
“Low levels of ozone are then infused to it and are immediately served on top of a cloud of cotton candy with blue salt powder and a vegan white sesame seed mayo.
“The aim is to recall the fragrance of fresh air.”
Despite promotion of 30 dollars per serving, this unusual treat is offered to the surprise of guests as an appetizer free of cost.
The manager of the restaurant Leonardo Romanello, said the idea of the air fritters came from their ‘core values’.