"Parrozzo", a typical cake from central Italy, made with almonds and chocolate, with just a sprinkle of pistachios on top.

I find it absolutely fascinating how many people get swept into the edible insect world once they read the UN FAO 2013 report on Edible Insects.

I liken edible insects to our podcast. Once people try it, they usually like it! She thought (due to conditioning of our culture) that she couldn’t eat a bug, but then she tried it and now she loves them!

“One guy had almond roasted grasshopper and everyone was trying it and I thought, ‘I don’t know if I want to do it,’ but I tried it and it was really good,” Ronzani said. “I love them now, I absolutely love them now.”

Click here to read the full article “Cooking with insects: Why a local food company is adding crickets to their recipes” by Diego Romero for CTV News Edmonton.