Our Recipes

Ingredients

• 200g shelled snails
• 300g 00 flour
• 100g rice starch
• 460ml very cold sparkling water
• 500ml seed oil for frying
• Fresh garlic
• Fresh parsley
• 100ml soy milk (for the aioli)
• Extra virgin olive oil to taste
• Salt and pepper to taste

Instructions

1. Prepare the batter by mixing flour, rice starch and very cold sparkling water. Keep the batter at a low temperature to achieve a crispy fry.
2. Drain the snails and gently pat them dry with paper towels.
3. Coat the snails in rice starch, then dip them in the batter.
4. Fry in oil at 160°C until golden, turning gently for even cooking.
5. For the aioli: blend the soy milk with a garlic clove, adding olive oil in a thin stream until the desired consistency is reached.
6. Serve the fried snails hot, accompanied by the aioli and a sprinkling of chopped parsley.

Ingredients

• 200g shelled snails
• 1 medium onion
• 1 red pepper
• 50g sun-dried tomatoes
• 2 garlic cloves
• 50ml dry white wine
• 20ml vegetable broth
• 1 sachet of saffron
• Fresh basil
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

1. Finely chop the onion and garlic. Dice the pepper and cut the sun-dried tomatoes into strips.
2. In a large pan, sauté the onion with the oil until golden.
3. Add the sun-dried tomatoes, garlic and pepper. Cook for 5 minutes.
4. Add the snails and deglaze with the white wine. Let it evaporate.
5. Add the vegetable broth and the saffron previously dissolved in a little warm water.
6. Cook over medium heat for 10 minutes, adjust salt and pepper.
7. Finish with fresh basil leaves and serve.

Ingredients

• 2kg snails (or 500g shelled)
• 1 litre tomato passata
• 1 sweet pepper
• Fresh thyme
• Marjoram
• 2 bay leaves
• 1 lemon (zest)
• 3 garlic cloves
• Extra virgin olive oil
• Black pepper
• Salt to taste
• Bread crostini for serving

Instructions

1. If using live snails, purge them in cold water overnight and boil them as indicated in the basic preparation.
2. In a large casserole, prepare a soffritto with oil, garlic and diced pepper.
3. Add the tomato passata, thyme, marjoram and bay leaves.
4. Cook over medium heat for 20 minutes, stirring occasionally.
5. Halfway through cooking, add the shelled and cleaned snails.
6. Continue cooking on low heat for another 15-20 minutes.
7. Finish with a drizzle of raw oil and freshly ground black pepper.
8. Serve with toasted bread crostini.

Ingredients

• 200g shelled snails
• 100g guanciale
• 2 golden onions
• 400g maccheroni (or other pasta shape)
• Fresh parsley
• Extra virgin olive oil
• Salt and pepper to taste
• Grated pecorino (optional)

Instructions

1. Cut the guanciale and onions into cubes of about 0.5 cm.
2. In a large pan, fry the guanciale with a drizzle of oil until crispy.
3. Add the onion and cook until golden, about 10 minutes over medium heat.
4. Add the shelled snails and let them absorb the flavours for 5 minutes.
5. Meanwhile, cook the pasta in plenty of salted water, draining it al dente.
6. Pour the pasta directly into the pan with the sauce.
7. Toss with a drizzle of extra virgin olive oil, mixing well.
8. Off the heat, add the freshly chopped parsley.
9. Serve with a sprinkling of pecorino, if desired.

Ingredients

• 200g shelled and cooked snails
• 360g Carnaroli rice
• 100g butter
• 100g grated Parmigiano Reggiano
• 1 litre water
• 100g natural hay (for smoking)
• 1 onion
• 100ml white wine
• Mixed aromatic herbs (thyme, rosemary, sage)
• Salt and pepper to taste

Instructions

1. Cut the cooked snails into cubes of about 0.5 cm.
2. In a pan, sauté the snails with 30g of butter and chopped aromatic herbs. Set aside.
3. For the smoked water: lightly burn the hay with a kitchen torch in a container, add the water and let it infuse for 10 minutes. Strain carefully.
4. In a saucepan, toast the rice with a drizzle of oil for 2 minutes.
5. Deglaze with the white wine and let it evaporate.
6. Add the smoked water a little at a time, stirring constantly.
7. Halfway through cooking (about 8 minutes), add the snails.
8. Finish cooking the risotto (16-18 minutes total).
9. Off the heat, stir in the cold butter and Parmigiano.
10. Serve with a mix of freshly chopped aromatic herbs.

Ingredients

• 200g shelled snails
• 4 heads of black kale
• 1 medium pumpkin (about 500g of flesh)
• 2 leeks
• 500ml vegetable broth
• 100g dry amaretti biscuits
• 2 garlic cloves
• Extra virgin olive oil
• Salt and pepper to taste
• Nutmeg to taste

Instructions

1. Prepare the black kale by removing the central rib. Wash and roughly chop.
2. In a pan, sauté the black kale with oil and a garlic clove.
3. Add half of the vegetable broth and cook for 15 minutes until softened.
4. Blend the kale until a smooth cream is obtained. Adjust salt.
5. Cut the pumpkin into 2 cm cubes. Slice the leeks.
6. Roast the pumpkin with the leeks in the oven at 160°C for 25-30 minutes, until tender.
7. In a pan, sauté the snails with oil and the other garlic clove for 5 minutes.
8. Roughly crumble the amaretti for the topping.
9. Assemble the dish: black kale cream at the base, tender pumpkin, sautéed snails and crumbled amaretti on top.
10. Finish with a drizzle of raw oil and a grating of nutmeg.