Lumache al sugo or sizzigorrus cun bagna is a traditional snail dish originating from Sardinia. The dish is usually made with a combination of snails, tomatoes, garlic, rosemary, hot peppers, olive oil, and salt. The cleaned and washed snails are cooked in boiling salted water for half an hour, and then removed from the pot.

The garlic is sautéed in olive oil and tomato passata is then poured into the pan. Once the mixture starts to bubble, the snails are added in, along with rosemary and salt. The dish is cooked over low heat for about twenty more minutes, and it's then served piping hot.