Cricket pasta divides opinion in Italy 義大利人對用蟋蟀做的義大利麵各持己見



Cricket pasta divides opinion in Italy 義大利人對用蟋蟀做的義大利麵各持己見


Sofia Bettiza, BBC reporter
“Would you eat cricket pasta?”

索菲婭·貝蒂扎       BBC通訊員

Eating insects is nothing new in parts of the world like Asia, but is there a shift happening in Europe?


This farm in northern Italy turns one million crickets into food every day.


First, the crickets – still alive – are frozen, boiled, dried and then pulverised.


Sofia Bettiza, BBC reporter
“This is the final result. A cricket-based flour that can be added to food like pasta, bread or pancakes.”

索菲婭·貝蒂扎       BBC通訊員

And it’s good for the planet. Insects require a fraction of the land and water that is used to produce meat.


Ivan Albano, Italian Cricket Farm
“What we do here is very sustainable. To produce one kilo of cricket powder, we only use about 12 litres of water. Whereas producing the same amount of protein from cows requires about 60 thousand litres of water.”

伊萬·阿爾巴諾       義大利蟋蟀農場

But how does this get on your plate? Some restaurants buy the flour and add it to some of the more traditional dishes like pasta.


Sofia Bettiza, BBC reporter
“Cricket pasta? Here we go. I’m about to taste cricket tagliatelle. This is really good! It tastes like normal pasta. I would not be able to tell that this is cricket-based flour. It’s delicious.”

索菲婭·貝蒂扎       BBC通訊員

And it’s a superfood. It’s packed with vitamins, fibre and minerals. One plate of cricket pasta contains as much protein as a steak.


But is it a realistic option?


There is one problem – it’s very expensive. Cricket flour costs about 60 pounds per kilo, way more expensive than a standard bag of pasta, which costs about one pound. That means that for now insect food is a niche option.


Claudio Lauteri, farmer
“The meat I produce is much cheaper than cricket flour, and it’s very good quality. It’s healthy. I’m absolutely against these new food products. We don’t know what they can do to you. A good steak makes you happy. I can’t really imagine people eating crickets at restaurants.”

克勞迪奧·勞特利       農民

But a change in attitude is happening. Belgium, Austria and the Netherlands are the countries that are more open minded. And with the EU approving foods made from insects, the prices are expected to go down, which means insects could soon become a part of the European diet.