The exhibit is currently ongoing at the Venice Architecture Biennale, where EcoLogicStudio co-founder Marco Poletto hopes to be able to soon provide algae-based protein tastings to the public, pending the suspension of COVID-safety measures.“The taste of spirulina is intense and by nature a bit salty,” Poletto tells dezeen.com. “We worked with chefs to develop gels that could enhance the taste of spirulina.” Venice Architecture Biennale runs through November 21.