a Michelin-starred restaurant in northern Italy, is known for serving a dish called “Fried Air” to its customers. The dish is made by combining water and a special type of starch, which is then whipped into a foam and deep-fried until it’s crispy. The resulting texture is light and airy, hence the name “Fried Air”. The dish is often served with a variety of seasonings, such as truffle powder, parmesan cheese, and smoked salt, to add flavor. While it may seem like a whimsical or gimmicky dish, it is highly regarded for its delicate texture and unique presentation.
How is “Fried Air” made and served?
To make “Fried Air”, the chefs at Feva start by combining water and a special type of starch to create a foam. This foam is then piped into a deep fryer and fried until it’s crispy. Once the foam is fried, it’s seasoned with various toppings, such as truffle powder, parmesan cheese, or smoked salt, to add flavor.
The dish is typically served as an appetizer or amuse-bouche and is presented in a creative way. It may be served on a bed of rocks or nestled in a bed of herbs to give the impression of floating in the air. Some restaurants also serve it in a custom-made serving vessel, such as a wire mesh sphere, to give it a unique and eye-catching appearance. The result is a delicate and crispy dish with a unique texture that is meant to be savored and enjoyed as part of a larger dining experience.
While the concept of “Fried Air” may seem like a novelty, it is actually a product of years of experimentation and refinement by the chefs at Feva. The restaurant is known for its innovative approach to cooking, and “Fried Air” is just one example of the creative and imaginative dishes that they serve.
In addition to “Fried Air”, Feva offers a range of other dishes that showcase the best of northern Italian cuisine. The restaurant specializes in seafood and uses locally-sourced ingredients to create dishes that are fresh, flavorful, and visually stunning. Some of the restaurant’s other signature dishes include “Seafood Symphony”, which is a platter of fresh seafood served with a variety of sauces, and “The Nest”, which is a dish of pasta and seafood served in a bird’s nest made of crispy pasta.
Overall, Feva is a restaurant that is known for its commitment to quality, creativity, and innovation. “Fried Air” may be one of its most talked-about dishes, but it’s just one of many dishes that make Feva a destination for food lovers from around the world.
Chef Nicola Dinato is the owner and head chef of Feva, the Michelin-starred restaurant in northern Italy that serves “Fried Air” as one of its signature dishes. Dinato is known for his innovative approach to cooking and his commitment to using fresh, locally-sourced ingredients in his dishes.
Dinato grew up in northern Italy and started cooking at a young age, inspired by the culinary traditions of his region. He trained in some of the best kitchens in Italy and abroad, working alongside renowned chefs such as Massimo Bottura and Ferran Adrià.
After gaining experience in some of the world’s top restaurants, Dinato decided to open his own restaurant, Feva, in 2007. From the beginning, he set out to create a restaurant that was different from anything else in the region, with a focus on fresh, local ingredients and creative, imaginative dishes.
“Fried Air” is just one example of the kind of innovative and imaginative dishes that Dinato creates. He is constantly experimenting with new techniques and ingredients, and his dishes often push the boundaries of traditional Italian cuisine.
Despite the success and acclaim that Feva has received, Dinato remains committed to his roots and to the local community. He sources many of his ingredients from small, local producers, and he is passionate about promoting the culinary traditions of his region to a wider audience.
What is the philosophy behind such a dish?
The philosophy behind a dish like “Fried Air” is to challenge traditional ideas about what constitutes a dish or a meal. In the case of Feva’s “Fried Air,” the dish is intended to be a playful and whimsical exploration of texture and flavor, rather than a substantive meal in and of itself.
By creating a dish that is essentially nothing more than air and flavor, Chef Dinato is asking his diners to consider the ways in which we think about food and eating. Rather than simply providing sustenance, food can also be a source of pleasure, entertainment, and even art.
Additionally, the dish reflects Chef Dinato’s commitment to using fresh, locally-sourced ingredients and his belief in the importance of creativity and innovation in cooking. By using air as a key ingredient, he is able to create a unique and memorable experience for his diners, while still adhering to his philosophy of using only the best and freshest ingredients.