At the seafront pizzeria La Rambla in Maccarese, Italy, a short drive from Rome, chef Carlo Del Buono stood at the kitchen counter, throwing a few fistfuls of cricket powder into a bowl of pizza dough made with wheat flour.
“It adds elasticity,” he said, as he mixed the dough. “Makes it easier to work with.”
Del Buono is one of a number of chefs throughout Italy keen to introduce insect products — high in protein and sustainably farmed — into their restaurant menu.
“Crickets fall completely within the range of Italian tastes,” he said, biting into a slice of his cricket powder
