For the Mint Mayo
Pour 150 ml of sunflower oil, the apple cider vinegar, one egg, salt and pepper to taste into a blender jug.
Using an immersion blender, emulsify until a smooth, stable mayonnaise forms. Flavour with dried mint and transfer the mayo into a squeeze bottle. Set aside.
Cut the MOLITERNO GIGANTE into a variety of different geometric shapes, creating approximately 25 pieces in total.

For the Tempura
In a bowl, thoroughly combine the type 00 flour, one egg yolk, a pinch of salt and the chilled sparkling mineral water. Mix until smooth and homogeneous.
Place the batter in the refrigerator to rest for 15–20 minutes.
Meanwhile, wash and trim the zucchini, then slice them diagonally into pieces approximately 0.5 cm thick.
Heat the remaining sunflower oil in a saucepan. Dip the zucchini slices into the chilled batter and deep-fry until golden, hot and crispy.
Drain on kitchen paper and season with salt and black pepper to taste.

Plating
Arrange the crispy zucchini slices on a serving plate, alternating them with dots of mint mayo and the geometric pieces of MOLITERNO GIGANTE.
Finish with a few fresh mint leaves.