Candied fruit, chocolate chips, and raisins are the classic ingredients of the much-loved panettone, a staple of Italian Christmas celebrations. However, innovation has just arrived in Turin, where a chef has created PanCricri, the first panettone featuring cricket flour and caramelized crickets.
Unveiled at the Panettone World Championship in Naples
What better stage to present this unique creation than the Panettone World Championship in Naples? Master pastry chef Davide Muro, now working at Antica Pasticceria Castino in Pinerolo (near Turin), seized the opportunity following EFSA’s 2023 approval of cricket flour and its derivatives for commercialization.
The recipe stays true to the traditional panettone but stands as a symbol of innovation. It rides the wave of mixed emotions—love and skepticism—sparked by the much-debated cricket flour. In this twist, caramelized crickets replace the classic candied fruit, and a small amount of cricket flour (1%) is blended with regular flour.
What the creator, Davide Muro, says
“It’s a new taste experience that blends pleasure and health. With PanCricri, I wanted to offer a unique flavor journey that unites indulgence and wellness. It merges the delicious sweetness of Christmas, the sweetest time of the year, with a healthy lifestyle,” explained the chef.
Creating this innovative panettone was no easy feat—it gave the chef countless sleepless nights. “At first, I was even dreaming about it, and not for good reasons. Without sugar, it was ‘terrible,’ and the taste didn’t feel ready for the market,” he shared. “After countless trials and just as many sleepless nights, the final result is a leavened dessert that harmonizes tradition with innovation. Its flavor has a subtle hint of popcorn.”
Featured Image credit: Paolo Mantovan
