how do you do the case marzu And what do worms have to do with it? Find out if it really is as dangerous as some people say. why the fine for selling it is from $50.000? We answer all these questions below.
How is it done?
There is a food Sardinia called casu marzu. literally means "rotten cheese". We already started badly. However, the Sardinians consider it an ancient delicacy. Thus, they are proud of a cheese fermented through larvae. They are the ones of the cheese fly, known as "Piophila casei, those that put their larvae in the crevices of sheep cheese. These break fatty acids and ferment it with their digestive action. The process lasts three months.
For this reason, the cheese paste is softened until it produces a liquid that the Sardinians call "tear". Once the process is finished, the cheesemaker opens the upper part that the larvae have not touched. This is when a shocking and unpleasant event occurs for many people. That is, the larvae inside begin to wriggle. By trying it, you enjoy a intense flavor y spicy with an aftertaste that lasts for hours.
Why is casu marzu illegal?
Now that you know how it is done, it is convenient that you have some consideration. To begin with, they will not offer it to you in stores as soon as you arrive in Sardinia. This is because its sale was banned by the Italian government in 1962. Marketing it entails fines of 50.000 euros by not complying with health regulations. However, no correlation has yet been established between the consumption of this cheese and serious diseases.
Some say that some larvae can survive and create microperforations in the intestine. In fact, the 2009 Guinness Book of Records awarded it the award for the most dangerous food in the world. However, it is not proven. The inhabitants of the island continue to prepare and consume it. Moreover, the government respects it as a cultural tradition.
Sudden interest in insects
La European Union has always been very cautious when talking about edible insects. However, it is becoming more and more open. That is why today we find several species that are raised for human consumption. Thus, the first to be approved by the EFSA (European Food Safety Authority) was the mealworm. Did it in 2021 and after this he approved the migratory locust. Months after the last one, in February 2022, he authorized the house cricket. Finally, he gave the go-ahead to the beetle larvae.
But where does this sudden interest in insects come from? Well, because they can be key when it comes to guaranteeing our food sovereignty. So it is much less expensive in terms of natural resources produce a gram of insect protein than a bird or mammal. They require much less water, space and feed. For this reason, taking into account the widespread consumption in Asia, the EU is showing itself to be more and more open.
However, there is still a psychological barrier. Many people have an aversion to these small animals. However, they do not feel it for crustaceans such as prawns. In the end, it's all a matter of cultural perspective. Do you think the day will come when Europeans get used to insect consumption? Will these improve our environment?
