٠٠:٠٣:١٧A restaurant in the Italian province of Bologna is selling pizzas made with flour from crickets, as seen in footage from Tuesday, April 11.
Chefs at Almiro Pizzeria are seen incorporating 3.5 percent cricket flour into the dough, as well as owner Giuseppe Rosa serving his customers. Use of cricket flour was approved by the EU this year, and fans believe it’s an easy way to increase a pizza’s nutritional value.
“Being able to include protein in a pizza means trying to change the track and build a pizza with a different consideration of its nutritional value. So, to start putting a high protein value inside a pizza is to eat a cheap steak,” said Claudio Voci, epidemiologist and customer of Almiro Pizzeria.
Another satisfied diner named Michele believed that “cricket pizza is a new dough that will be our future!”
With a water shortage across the bloc, insect flour is also cheaper to produce; just one litre is needed to produce 1kg of cricket protein, compared with 22,000 litres for 1kg of beef.
However, not everyone seems convinced, with a poll for Coldiretti/Ixe showing just over half of Italians are against eating insects, while 16 percent were in favour.
Waiter, there’s a bug in my food! Bologna restaurant uses CRICKET flour in pizza dough
A restaurant in the Italian province of Bologna is selling pizzas made with flour from crickets, as seen in footage from Tuesday, April 11.
Chefs at Almiro Pizzeria are seen incorporating 3.5 percent cricket flour into the dough, as well as owner Giuseppe Rosa serving his customers. Use of cricket flour was approved by the EU this year, and fans believe it’s an easy way to increase a pizza’s nutritional value.
“Being able to include protein in a pizza means trying to change the track and build a pizza with a different consideration of its nutritional value. So, to start putting a high protein value inside a pizza is to eat a cheap steak,” said Claudio Voci, epidemiologist and customer of Almiro Pizzeria.
Another satisfied diner named Michele believed that “cricket pizza is a new dough that will be our future!”
With a water shortage across the bloc, insect flour is also cheaper to produce; just one litre is needed to produce 1kg of cricket protein, compared with 22,000 litres for 1kg of beef.
However, not everyone seems convinced, with a poll for Coldiretti/Ixe showing just over half of Italians are against eating insects, while 16 percent were in favour.
A restaurant in the Italian province of Bologna is selling pizzas made with flour from crickets, as seen in footage from Tuesday, April 11.
Chefs at Almiro Pizzeria are seen incorporating 3.5 percent cricket flour into the dough, as well as owner Giuseppe Rosa serving his customers. Use of cricket flour was approved by the EU this year, and fans believe it’s an easy way to increase a pizza’s nutritional value.
“Being able to include protein in a pizza means trying to change the track and build a pizza with a different consideration of its nutritional value. So, to start putting a high protein value inside a pizza is to eat a cheap steak,” said Claudio Voci, epidemiologist and customer of Almiro Pizzeria.
Another satisfied diner named Michele believed that “cricket pizza is a new dough that will be our future!”
With a water shortage across the bloc, insect flour is also cheaper to produce; just one litre is needed to produce 1kg of cricket protein, compared with 22,000 litres for 1kg of beef.
However, not everyone seems convinced, with a poll for Coldiretti/Ixe showing just over half of Italians are against eating insects, while 16 percent were in favour.