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Overcoming Resistance: Insects Appear on Italian Plates Against All Odds

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In a small room near the Alps in northern Italy, millions of crickets are being processed to become food despite initial resistance. The crickets are frozen, boiled, dried, and pulverized to create a light brown flour used in various food products such as pasta, bread, energy bars, and even sports drinks. Italy, known for its culinary traditions, has traditionally resisted the idea of eating insects, with the government even taking steps to ban their use in pizza and pasta production. However, several Italian producers have been experimenting with cricket-based pasta, pizza, and snacks.

The shift towards insect consumption in Italy is driven by sustainability concerns. Insect farming requires significantly less water and land compared to traditional livestock farming, making it a more environmentally friendly option. Insects are also rich in vitamins, fiber, minerals, and amino acids, making them a nutritious superfood. However, the main challenge to widespread adoption of insect-based food is the price, as it remains more expensive than traditional alternatives.

In addition to cost, social acceptance plays a role in the resistance to insect food in Italy. The country prides itself on its Mediterranean diet, and some view insect products as a threat to Italian culinary traditions. Concerns about the potential health effects of consuming insects and the fear of deviating from established eating habits contribute to the opposition.

Italy is not the only country divided on the issue of insect food. Poland and other European countries have seen debates and political disputes surrounding the topic. However, countries like Austria, Belgium, and the Netherlands have shown more openness to insect consumption.

As the global population continues to grow, finding sustainable food sources becomes crucial. Insect consumption is seen as a potential solution to meet the rising demand while minimizing the environmental impact. With the recent approval of insect consumption by the EU, the insect food sector is expected to grow, leading to potential price reductions and increased availability.

Producers like Ivan Albano, who runs the Italian Cricket Farm, see insect farming as an environmentally friendly and sustainable practice that could play a role in addressing global food challenges. Despite initial resistance, more people are showing curiosity and ordering cricket-based products, indicating a shifting mindset towards insect consumption. The hope is that as awareness and acceptance increase, insect food will become a viable option to feed the growing population while minimizing ecological impact.

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Italy’s Quest to Preserve Culinary Tradition: Controversy Surrounds Ban on Lab-Grown Meat

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A plan that would outlaw laboratory-produced beef and other synthetic foods has the support of Italy’s right-wing government, underlining the country’s culinary tradition and commitment to public health.

A violation of the ban might result in fines of up to €60,000 (£53,000) if the plans are approved.

The minister of agriculture and food sovereignty under a new name, Francesco Lollobrigida, spoke on the value of Italian cuisine. The measure was applauded by the farmers’ group.

But, it was a setback for certain animal welfare organisations, who had promoted lab-produced meat as a solution to problems like preserving food safety and the environment from carbon emissions.

Prime Minister Giorgia Meloni is one of the 500,000 signatories to a petition that Coldiretti and other agriculture advocacy groups have gathered in recent months to safeguard “natural food vs. synthetic food.”

She addressed a “flash mob” assembled by Coldiretti outside her office in Rome, saying, “We could only rejoice with our farmers a legislation that puts our farmers in the vanguard, not just on the topic of safeguarding quality… but also in defending consumers.”

The proposed bill came hard on the heels of a series of government decrees banning the use of flour derived from insects such as crickets and locusts in pizza or pasta.

Both initiatives were initiated by ministers who cited Italy’s renowned Mediterranean diet as their inspiration.

“Laboratory products can not guarantee quality, well-being, or the safeguarding of the Italian food and wine culture and tradition, to which part of our tradition is related,” said Mr. Lollobrigida, a member of the far-right Brothers of Italy party.

The measures, which were adopted by the ministers on Tuesday, aim to outlaw lab-produced fish and synthetic milk as well as other synthetic meals made from animal cells without harming the animal.

After “careful review,” the US Food and Drug Administration (FDA) last November approved cell-cultured chicken for human consumption. Singapore’s regulatory body approved the use of lab-grown chicken meat in nuggets in 2020.

Although the European Union has not yet approved any cell-based agriculture practises, such as cultured meat, the European Food Safety Authority (EFSA) has stated that such practises “could be considered as a promising and innovative solution… for healthy and environmentally friendly food systems.”

Commentators noted that due to the free flow of goods and services, Italy would not be able to object to the sale of synthetic beef made within the EU once it receives EU clearance.

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Food News

German students reach top court with tough question

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Two German students have reached the corridor of the European country’s top court with the tough question of whether collecting food materials from the dustbin of a supermarket could be considered as a stealing crime.

A local court in the country earlier imposed a heavy fine on the students for the same.

Actually, the students have reached the top court to challenge the verdict made by the local court.

Many social organisations have come to the support of the students.

The main argument of the students is that by collecting food from the supermarket’s dustbin they helped the organisation to reduce the amount of waste they disposed.

Supermarkets in Germany dispose tonnes of food materials daily; it is when thousands in the country rely on food banks to meet their daily food requirement.

Inspired from the case, some European supermarkets have pledged to reduce their daily food waste considerably in the near future itself.


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Food

Melt into some Yummy Cheese Fondue

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Ingredients:

  • 1 Tbsp. dry mustard
  • 2 Tbsp. corn starch
  • 1 pkg. (200 g) Gouda cheese, cubed
  • 1 pkg. (200 g) Swiss cheese, cubed
  • 1 clove garlic, cut in half
  • 1 cup Kraft 100% Parmesan Shredded Cheese
  • 1-1/2 cups dry white wine

Preparation:

In a large bowl, mix corn starch and mustard. Add some cubed cheeses and toss to coat.

Rub the inside portion of fondue potion of the fondue pot with garlic. Bring into boil in medium heat. Slowly add the cheese cubes, stir constantly until the whole cheese is melted.

Add and cook the Parmesan. Stir for 2 to 3 minutes, until it is melted completely. Prevent the sauce from coming into boiling by reducing the heat if necessary. Serve hot!

Image courtesy: msmarket .coop / images are subject to copyright

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Food News

‘Mc’ trademark case – McDonald’s loses again

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The food chain masters McDonald’s had claimed to the “Mc” trademark on some of its food products within the European Union after having with a clash with an Irish fast food chain named Supermac’s.

The decision of EUIPO (European Union Intellectual Property Office) said that McDonald’s has lost the right to exclusively use the “Mc” prefix for a whole swathe of food areas.

It is reported that the EUIPO supported McDonald’s to have their right to own the “Mc” trademark on chicken nuggets and some of its sandwich products.

The ruling also said that since both these firms had won in some parts of the case and failed on others, each of them must pay its own costs.

A compliant has been given against McDonald’s to the EUIPO by Supermac’s.

Supermac’s had a long-running case against McDonald’s earlier this year to have the use of the Big Mac trademark cancelled. The Supermac’s had won this case against McDonald’s.

Pat McDonagh, the founder and Managing Director of Supermac’s said, “McDonald’s tried to argue that because they had some products that started with Mc that the term Mc was so synonymous with them that they had the right to own and trademark Mc”.

“We are delighted that the EUIPO found in our favour”, he added.

McDonald’s Corporation, the American fast food company was founded in 1940 as a restaurant operated by Richard and Maurice McDonald, in San Bernardino, California, United States.

Supermac’s, theIrish fast food restaurant chain first opened in 1978. The first restaurant was located in Ballinasloe, a small town in County Galway in the West of Ireland.

Image courtesy: retaildetail .eu / images are subject to copyright

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Food Trending

The flavorsome Walnut-Cream Roll

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Ingredients:

  • Vanilla extract: 1 tsp
  • Egg whites: 4 nos
  • Egg yolks: 4 nos
  • Salt: 1/2 tsp
  • White sugar: 1/2 cup
  • Sifted enriched flour: 1/4 cup
  • Chopped walnuts: 1/2 cup
  • Heavy cream (cold): 1 cup
  • Sifted confectioners’ sugar: 1 tbsp
  • White sugar: 1 tbsp
  • Walnut halves: 1 tbsp

Preparation:

Preheat the oven to 190 degrees C. Take a jelly roll pan and put a waxed paper on its bottom. Beat well the egg whites, vanilla extract, and salt in a large bowl until soft peaks form. Beat in 1/2 cup white sugar gradually until combined.

Beat the egg yolks in a separate bowl. Mix it well until it becomes thick and yellow colored. Fold into egg white mixture. Fold in chopped walnuts and flour gently until combined. Spread the batter into the prepared jelly roll pan.

Bake it in the preheated oven, about 12 minutes. Test it by inserting a toothpick in to the center. If it comes out neatly, the baking is perfect. Let it cool for 5 minutes after removed from the oven.

put it on a towel sprinkled with sifted confectioners’ sugar. Peel off wax paper and let cool to lukewarm, 5 to 10 minutes. Roll the cake and towel together. Leave it for cooling for about 15 to 20 minutes.

While cake cools, mix cold heavy cream and 1 tablespoon white sugar in a large bowl using an electric mixer. Unroll the cake and spread the whipped cream on it. Re-roll the cake. Put it in refrigerator for at least 30 minutes.

Use dollops of whipped cream and walnut halves for topping. Serve it sliced.

Image courtesy: allrecipes .com / images are subject to copyright

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Pamper your taste buds with the Yummy Banana Split

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Ingredients:

  • Sliced strawberries: 3 tbsp
  • Sliced fresh pineapple: 3 tbsp
  • Vanilla ice cream: 3 scoops
  • 1 banana, sliced in half lengthwise
  • Whipped cream: 1/4 cup
  • Chocolate syrup: 3 tbsp
  • Shaved chocolate: 1 tbsp
  • Crushed walnuts: 1 tbsp
  • Fresh Cherries: 3 nos

Preparation:

In a small bowl, combine pineapple and strawberries and set it aside. Place the ice cream scoops in a long, narrow bowl. Place the banana halves on either side. Top the ice cream scoops with the previously prepared fruit mixture. Drizzle with chocolate syrup.

Add whipped cream to each scoop and on the bananas. Sprinkle with shaved chocolate and walnuts. Top each scoop of ice cream with a cherry. Decorate with mint sprigs, and serve chill.

Image courtesy: iga .net, giphy / images are subject to copyright

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Food Trending

Badam Kulfi – A delightful Indian Dessert

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Ingredients:

  • Peeled and ground almonds: 2 cups
  • Condensed milk : 2 cups
  • Milk: 1/2 cup
  • Fresh Cream: 8 tbsp
  • Saffron strands: 10 to 15
  • Pistachios: 6 pieces
  • Blanched almonds: 2 tbsp (For garnishing)

Preparation:

In a large bowl, add the ground almonds, cream and condensed milk and them together until thick. Save it for later. Take milk in a saucepan and heat it over high flame to boil. When it starts boiling, add the saffron strands to it. Mix it well and remove it from the flame. Let it cool.

Then, add the previously prepared almond mixture into it and blend well, until it reaches a thick and creamy consistency. Heat another pan over moderate flame and add coarsely chopped pistachios and almonds in to it and dry roast them for few seconds.

Add this to the Kulfi mixture, saving a little of this for final garnishing. Mix well and pour the mixture into the kulfi moulds of your choice. Cover the top with a butter paper. Keep it in the freezer until it is set.

When it is set, remove it from the mould and sprinkle some of the reserved pistachios and almonds. Serve it chilled and enjoy!!

Image courtesy: herzindagi .com / images are subject to copyright

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Food Trending

Sweetness Overloaded!! The Delicious Honey-Pancakes

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Ingredients for the syrup:

  • Honey: 3/4 cup
  • Butter or margarine: 1/2 cup
  • Ground cinnamon: 1/2 tsp

Ingredients for pancake:

  • Bisquick™ mix: 2 cups
  • Honey: 2 tbsp
  • Milk: 1 cup
  • Egg: 1

Preparation:

Heat all syrup ingredients over low heat in 1-quart saucepan, stirring occasionally, until warm. Keep it warm. Heat the griddle or skillet over medium heat or electric griddle to 375°F. Grease with cooking spray, vegetable oil or shortening.

Stir all pancake ingredients until blended, in a medium bowl. For each pancake, pour slightly less than 1/4 cup batter onto hot griddle. Cook until the edges are dry. Turn it and cook the other sides until golden. Garnish and serve with warm syrup.

Image courtesy: recipeLand .com, giphy / images are subject to copyright

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Food Trending

Let’s Make Some Bubbly Bubliks

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Ingredients for the dough:

  • White wheat flour: 1.10 lbs
  • Milk: 2 cups
  • Salt: 2 tsp
  • Fresh yeast: 1 ounce
  • Sugar: 10 tsp
  • Melted butter: 10 tsp

Ingredients for the glaze:

  • 1 beaten yolk of egg
  • Sesame seeds

Preparation:

Mix well all the ingredients for the dough into a large bowl. Leave the dough for about half an hour. The dough will now double in size. Make small buns using this dough and then gently make a hole inside it as to form in the shape of a Donut.

Put the bagels into an oiled baking tray, and add a beaten yolk on top, and sprinkle some sugar or sesame seeds. Bake it at 392 F for 20 min. When the Bublik gets a brownish color, switch the oven off and let it cool for about 15 minutes and serve.

Image courtesy: istockphoto .com / images are subject to copyright