Just over a month before Christmas, PanCricrì, the first sweet panettone flavored with apricots and chocolate and made with cricket flour and caramelized crickets embedded in chocolate, has hit the market. Its name pays homage to the chirping of crickets. Davide Muro, master pastry chef of Turin's Antica Pasticceria Castino di Pinerolo, developed the recipe, which uses flour and extra virgin olive oil instead of butter and lactose. An invention that takes advantage of a superfood with exceptional nutritional properties: according to Antica Pasticceria Castino, cricket flour is a good protein source with a high biological value, rich in important amino acids and vitamins. PanCricrì is lactose-free, allowing those with intolerances to enjoy the holidays without compromising flavor. It is also suitable for those who follow a certain diet or live an active lifestyle. Cricket flour is offered as an ecological alternative to animal proteins due to its carefully selected and healthful ingredients, as well as its low environmental effect and high digestion.