Have you ever wished to be brave enough to eat insects but only the idea disgusts you?

This Thursday, November 16th, might be your turning point.

Crické, a food-innovation start-up from Italy based in London, is organising a food experience at Enoteca Pomaio in Brick Lane, where diners will have the chance to eat insect-based food products without actually see those little paws and antennas swaying on the plate.

Crické Executive Chef and Culinary Lab Head Marco Parrinello is the mind behind this Mediterranean-inspired six-courses menu, in which crickets, black ants, and bamboo worms are the special secret ingredients.

Expect burrata with black-ant caviar, pasta made with cricket flour, cricket falafels and a mealworm dessert. The menu is paired with a special Tuscany wine selection singled out by Enoteca Pomaio’s sommeliers.

Have a look at the entire food menu and book your place via this link: http://www.crickefood.com/events/cricke-fine-insect-dinner/

Why is this important?

Because insect-consumption might be one of the potential answers to climate change. The carbon-footprint derived from global industrial food production could be drastically reduced if we manage to accept insects as a valid alternative to meat.

Insects are a sustainable protein source which consumption can also help to address the shortage of environmental resources in view of population growth.

Francesco Majno, co-founder of Crické, explains that the inspiration came after reading a report published by FAO about Edible insects, which threw light on the reasons why eating insects could only be a positive thing, both for our health and the planet.

Having the wellness of the environment at heart, the team decided to find a way to facilitate crossing the taboo through mingling our traditional cuisine with this brand-new ingredient in this part of the world.

At the moment, the start-up is producing and selling online its own cricket-based new food products. The first one is Crickelle – the Cricket Crackers. They also organise alternative dining experience – in collaboration with Crowdfooding – with the purpose to bring us closer to this eco-friendly edible world.

Who knows, maybe in the future, entomophagy, the practice of eating insects, will be a normal thing also in Western countries.

Don’t you want to be among the pioneers?