Bon Appétit
A journey to discover the food of the future
Insects are considered a clean and sustainable source of protein, a valid alternative to meat consumption. We imagine them as the food of the future but, in many populations of the world, they have always been consumed. Here is a menu between past and future to overcome prejudices and become happy entomophages.
Appetizer with cheese
Casu marzu o casu fràzigu - Sardinian cheese, made with goat's milk and infested with cheese fly larvae (Piophila casei)
Considered one of the most dangerous foods in the world, its production is defended by Sardinian shepherds who consume it regularly and consider it a delicacy.
Considered one of the most dangerous foods in the world, its production is defended by Sardinian shepherds who consume it regularly and consider it a delicacy.
A first course that does not yet exist
On January 13, 2021, EFSA approves flour larvae as a novel food.
The “whole, thermally dried larva […] can be eaten whole, dehydrated or in powder form, added to various products such as energy bars, pasta and biscuits”.
I imagined preparing a dish of vermicelli with tomato and basil sauce, too futuristic ... maybe.
The “whole, thermally dried larva […] can be eaten whole, dehydrated or in powder form, added to various products such as energy bars, pasta and biscuits”.
I imagined preparing a dish of vermicelli with tomato and basil sauce, too futuristic ... maybe.
Are you ready for the next course?
Finally, here's the last course: stir-fried crickets with garlic, oil and chilli!
Simple recipe ... the only difficulty? Jump them before they jump!
Simple recipe ... the only difficulty? Jump them before they jump!
Thanks for your attention and ... Bon Appétit!
