Michelin star chef Nicola Dinato has showcased a startling ‘fried air’ dish at the Feva Restaurant in the Italian town of Castelfranco Veneto on Tuesday. To make this dish, Dinato first created so-called tapioca ‘clouds’, made out of a tapioca base. Following the process, tapioca ‘clouds’ are fried and then dried. At last, the ozone is introduced for ten minutes.
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