Is Italy ready for cricket-powder pizza?

WNews 1 Min Read

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

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