What if progress lied in ancestral practices? This paradox is explored by Roberto Flore, cook and head of Culinary Research and Development at the Nordic Food Lab, a non-profit, open-source organisation that investigates food diversity and deliciousness, in one of the most innovative universities in the world: the Danish Technical University. Roberto’s top delight? Getting us to eat insects … and loving it! Recognising that progress in the culinary area can go through traditional practices (like the Casu Marzu production, an Italian cheese crawling with maggots, but being a tasty dish for specialists), Roberto Flore has placed particular emphasis on exploring the future of cuisine, by connecting technology and alimentation. He will come to show us how. Now, who’s up for another little crunchy grasshopper?