Would you try this cricket pasta?

Would you try this cricket pasta?

Insects are a great source of protein...

Person making pasta tagliatelle
Person making pasta tagliatelle/Pexels/@Jorge Zapata

We know countries in Asia for their bold moves with food, and it works impeccably for both locals and tourists who choose to indulge. 

From Korean Beondegi Beondegi to Maeng Da Na (Thai Giant Water Bug) and White Ant Egg Soup, the variations are endless. 

But it seems the continent of Europe, which has been against insect-based foods, has succumbed to it all. 

"Eating crickets, ants and worms has been common in parts of the world like Asia for thousands of years. Now, after the EU approved the sale of insects for human consumption earlier this year, will there be a shift in attitudes across Europe?" (BBC)

Objections have come from the top, with the government taking steps to ban the use of insects in pizza and pasta production. 

But all that has now become something of a distant memory as Italian producers perfect their cricket pasta, pizza, and snack recipes. 

Ivan Albano runs an Italian Cricket Farm where one million crickets are turned into food every day.

"What we do here is very sustainable," says Ivan. "To produce one kilo of cricket powder, we only use about 12 litres of water," he adds, pointing out that producing the same quantity of protein from cows requires thousands of litres of water." (BBC)

All this doesn't just make the exploration of eating insect-based food popular culture, it comes with its benefits to the environment and our bodies. 

"Insect-based protein is reported to be more sustainable than meat due to its low greenhouse gas emissions, low land and water use, and insects’ rapid growth rates." (Healthline)

In addition, studies into the food composition of edible insects, including worms, reveal that they are a great source of protein, "healthy fats, vitamins and minerals" And they can be considered superior to animal protein. 

For more from East Coast Radio

"At a restaurant near Turin, chef Simone Loddo has adapted his fresh pasta recipe, which dates back nearly 1,000 years - the dough is now 15% cricket powder. It emanates a strong, nutty smell." (BBC)

Check out the video below, courtesy of Instagram:

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