The man - animal omnivore, including - insectivore. Just humanity has forgotten how to eat up all the past which took place on his long journey (in all senses).
Nowadays, many years there has been talk of a high nutritional value of insects, and in the culture of many countries, it has long been a traditional and familiar foods. And even in Europe, insect larvae, are used sometimes specifically.
In Italy itself, this cheese is prohibited. But on the Italian island of Sardinia locals make this cheese, basically - sheep. He exhibited at the sun and stick cheese flies that leave it their larvae. Cheese produced a soft, creamy - and very fragrant, of course. Called dish casu marzu (in Sardinian language) or formaggio marcio (in Italian), that is rotten cheese.
This "Kazoo Marci" eat or removing mature larvae, either directly with them. For the Council to close the eyes, because these larvae have a high spring ability (up to 15 centimeters). Eat this delicacy is recommended along with Sardinian bread and strong red wine. Also do not forget about possible allergies, toxicity and contamination of his body is the same larvae. Become the most "rotten cheese" somehow does not feel like it. (The process of cooking and eating this cheese can be seen in a video in the comments).
Incidentally, very expensive cheese. And the European Union has managed to circumvent some of the prohibitions, making this cheese in the list of traditional products, recipes are more than a thousand years.
Milder version of the psyche of a similar product is in the opposite part of Italy. In prialpiyskom Piemonte cheese also exposed to the sun, the flies lay their eggs, but the cheese immediately add white wine, grapes and honey, as a result of the larvae do not have time, but the cheese is also considered expensive delicacy.
French cheese Mimolette done around Lille (as well as in Belgium). It was first established by order of Louis XIV. In France it is called a boule de Lille, in Belgium and the Netherlands - vieux Hollande. On the surface of cheese from cow's milk selyat little mites and worms-nematodes.
And the cheese is made in Germany by a similar procedure, its name: milbenkäse or spinnenkäse. Producing it in only one region of Saxony, known from the Middle Ages, but all the subtleties of making this cheese knows just a few people. In honor of the "revival" of the cheese, even erected a monument.
"Pure" larvae
Let's not forget about other parts of the world. Residents of South-East Asia, Africa and Latin America (in part) also include insect larvae in their diet.
You can try the baked spaghetti worms. Flour Worms - larval form of a large mealworms or darkling. They love to enjoy themselves in grain, but also themselves are also food. In Europe, they are bred and used as feed for birds, lizards, turtles, aquarium fish. But in other countries can be ordered to his desk. If you want to. In Mexico, the dish is prepared as follows - actually spaghetti with spices, cheese and almonds, and on top - fried larvae.
In any case advised to keep in mind that these larvae contain high fat content that is not helpful, as well as home to a parasite, helminth, which is even less useful.
In Thailand as a snack readily eat fried bamboo worms. In Indonesia, you can order barbecue larvae sago. Felled sago palms, collect larvae. They say such a juicy dish like bacon. At the same time few larvae leave for hygienic procedures - is applied to the ear, the larva eats away, that too much, clearing his ear.
The larvae of wasps - the food in Japan. Called dish hachi-no-ko. Fried silkworm - a delicacy in eastern China. Fried ant eggs - Colombian dish. Waiting for the rain, choose a female fatter with the eggs inside, wrapped in leaves and placed in a hole near the fire. Fast, good, only troublesome to collect.
In South Africa there are shrub mopane. It all goes to the cause. The plant itself - for firewood, bark - on the ropes, the leaves - for medicine, twigs are toothbrushes, high-quality wood - for the manufacture of wind instruments. But the caterpillar a butterfly of the family Pavlinoglazok, feeding on leaves of mopane, - a traditional dish for the people of Botswana, Mozambique, Zambia and other countries. And dried, and roasted, and the soup is cooked. Actually, the collection of these tracks - as an important part of the national income of these countries, which scientists fear that these caterpillars will soon disappear from the face of the earth.
Either way, insects and larvae can be tried in different parts of the world. Many have tried fried beetles, locusts (Thailand), crickets, hornets and honey (China), perhaps someone has tried and dishes from the larvae.
Despite the high protein value of these exotic dishes, I think, however, that more than one thousand years on our tables will be our usual favorite traditional dishes.
Nowadays, many years there has been talk of a high nutritional value of insects, and in the culture of many countries, it has long been a traditional and familiar foods. And even in Europe, insect larvae, are used sometimes specifically.
Cheese larvae
In Italy itself, this cheese is prohibited. But on the Italian island of Sardinia locals make this cheese, basically - sheep. He exhibited at the sun and stick cheese flies that leave it their larvae. Cheese produced a soft, creamy - and very fragrant, of course. Called dish casu marzu (in Sardinian language) or formaggio marcio (in Italian), that is rotten cheese.
This "Kazoo Marci" eat or removing mature larvae, either directly with them. For the Council to close the eyes, because these larvae have a high spring ability (up to 15 centimeters). Eat this delicacy is recommended along with Sardinian bread and strong red wine. Also do not forget about possible allergies, toxicity and contamination of his body is the same larvae. Become the most "rotten cheese" somehow does not feel like it. (The process of cooking and eating this cheese can be seen in a video in the comments).
Incidentally, very expensive cheese. And the European Union has managed to circumvent some of the prohibitions, making this cheese in the list of traditional products, recipes are more than a thousand years.
Milder version of the psyche of a similar product is in the opposite part of Italy. In prialpiyskom Piemonte cheese also exposed to the sun, the flies lay their eggs, but the cheese immediately add white wine, grapes and honey, as a result of the larvae do not have time, but the cheese is also considered expensive delicacy.
French cheese Mimolette done around Lille (as well as in Belgium). It was first established by order of Louis XIV. In France it is called a boule de Lille, in Belgium and the Netherlands - vieux Hollande. On the surface of cheese from cow's milk selyat little mites and worms-nematodes.
And the cheese is made in Germany by a similar procedure, its name: milbenkäse or spinnenkäse. Producing it in only one region of Saxony, known from the Middle Ages, but all the subtleties of making this cheese knows just a few people. In honor of the "revival" of the cheese, even erected a monument.
"Pure" larvae
Let's not forget about other parts of the world. Residents of South-East Asia, Africa and Latin America (in part) also include insect larvae in their diet.
You can try the baked spaghetti worms. Flour Worms - larval form of a large mealworms or darkling. They love to enjoy themselves in grain, but also themselves are also food. In Europe, they are bred and used as feed for birds, lizards, turtles, aquarium fish. But in other countries can be ordered to his desk. If you want to. In Mexico, the dish is prepared as follows - actually spaghetti with spices, cheese and almonds, and on top - fried larvae.
In any case advised to keep in mind that these larvae contain high fat content that is not helpful, as well as home to a parasite, helminth, which is even less useful.
In Thailand as a snack readily eat fried bamboo worms. In Indonesia, you can order barbecue larvae sago. Felled sago palms, collect larvae. They say such a juicy dish like bacon. At the same time few larvae leave for hygienic procedures - is applied to the ear, the larva eats away, that too much, clearing his ear.
The larvae of wasps - the food in Japan. Called dish hachi-no-ko. Fried silkworm - a delicacy in eastern China. Fried ant eggs - Colombian dish. Waiting for the rain, choose a female fatter with the eggs inside, wrapped in leaves and placed in a hole near the fire. Fast, good, only troublesome to collect.
In South Africa there are shrub mopane. It all goes to the cause. The plant itself - for firewood, bark - on the ropes, the leaves - for medicine, twigs are toothbrushes, high-quality wood - for the manufacture of wind instruments. But the caterpillar a butterfly of the family Pavlinoglazok, feeding on leaves of mopane, - a traditional dish for the people of Botswana, Mozambique, Zambia and other countries. And dried, and roasted, and the soup is cooked. Actually, the collection of these tracks - as an important part of the national income of these countries, which scientists fear that these caterpillars will soon disappear from the face of the earth.
Either way, insects and larvae can be tried in different parts of the world. Many have tried fried beetles, locusts (Thailand), crickets, hornets and honey (China), perhaps someone has tried and dishes from the larvae.
Despite the high protein value of these exotic dishes, I think, however, that more than one thousand years on our tables will be our usual favorite traditional dishes.
