Snail Dishes

Escargots à la Bourguignonne is a traditional dish originating from Burgundy. The dish consists of snails that are baked with garlic and butter. If using fresh snails, they should be blanched in boiling water and rinsed in clear water. The ... READ MORE

The star ingredient in this traditional Greek dish are snails that are pan-fried in their shells, usually in hefty amounts of olive oil or on a bed of salt. The dish is often elevated with the addition of vinegar or herbs such as parsley or rosema... READ MORE

Ốc len xào dừa is a traditional dish and a specialty of Ho Chi Minh City. The dish is made by cooking mud creeper sea snails in coconut milk with fresh spices such as lemongrass, coriander, chili, and garlic. The snails are cooked until the... READ MORE

Escargot, or cooked snails, are a beloved French delicacy that is usually served as an appetizer. Before preparation, the snails must be purged, removed from their shells, and cooked, usually with garlic butter, chicken stock, or wine. Their tende... READ MORE

This tangy snail soup is a staple in Hanoi. It is usually prepared with freshwater snails that are combined with a tomato-based broth. The dish also contains rice vermicelli noodles and fresh Vietnamese herbs, while typical garnishes include fish ... READ MORE

Cargols a la llauna is a traditional dish originating from Catalonia. It's made with a combination of snails, mayonnaise, and garlic. The snails are grilled in their own shells for a few minutes, then served with garlic and mayonnaise sauce. The s... READ MORE

Caracóis, also known as Portuguese snails, are a popular petisco (small dish) in Portugal. Typically enjoyed during the summer months, these small snails are simmered in a flavorful broth made with olive oil, garlic, onions, bay leaves, ore... READ MORE

Caracoles a la andaluza is a traditional tapa or appetizer originating from Andalusia. It’s made with a combination of snails (caracoles) and a rich sauce consisting of tomatoes, garlic, parsley, longaniza sausage, salt, pepper, white wine, ... READ MORE

This flavorful Portuguese dish consists of thoroughly cleaned snails that are stewed in a simple combination of water and oregano sticks, while different variations also may include other types of herbs, tomatoes, or chili peppers. As the name sug... READ MORE

Common land snails, known as caragols in the Catalan dialect, are a highly appreciated gourmet delicacy in Spain, especially in Catalonia, Andalucía, and Valencia - regions where snails have long been wild-harvested and featured as... READ MORE

Called bebbuxu in Maltese, edible land snails are just as beloved and traditional in Malta as they are in countries such as France, Spain, and Portugal, among others. After they’ve been cleansed through fasting over a couple of days... READ MORE

Cargolade is a traditional northern Catalan specialty that's popular in Occitanie as well. The dish is prepared with the local variety of snails that are cooked in their shells, often outdoors and over vine wood. The name of the dish is derived fr... READ MORE

Ốc hương is a traditional snail dish. The key ingredients in this dish are large and sweet Babylonia snails with white and brown spotted shells. They're usually stir-fried in a large wok with a sweet and sticky sauce. When served, the snails are p... READ MORE

Polenta e bogoni is a traditional dish of the Veronese cuisine that is especially popular in the area of Garda. In order to prepare the dish, snails are first cleaned, parboiled, washed with salt and vinegar, then boiled one more time with vinegar... READ MORE

Piedmont is well known for its snails - there is even a Fiera fredda della lumaca, a snail fest celebrated on the 5th of December. The feast sometimes lasts up to three days, and the main star of the event is Helix pomatia Alpina... READ MORE

Oc luoc xa is a traditional dish originating from the Ninh Binh region. It's made with mountain snails which live on the limestone mountains in Tam Diep town. The snails appear only from April to August, making this dish a seasonal delicacy. The t... READ MORE

Tapa caracoles is a traditional snail dish that's served in tapa bars. There are two types of snails served in Spain – caracoles and cabrillas. The caracoles are small snails, while the cabrillas are large snails. The dish ... READ MORE

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 ... READ MORE

Lumache alla Romana is an Italian dish originating from Rome. It's made with snails that are braised in a tomato sauce. The sauce is traditionally flavored with spicy chili, pungent anchovies, and mint. The snails should be wild or farmed, but hig... READ MORE

Schneckensuppe is a traditional soup that's a specialty in the winegrowing are of Baden. The soup is usually made with a combination of snails, heavy cream, shallots, chicken stock, white wine, leeks, carrots, celery, garlic, butter, bay leaves, p... READ MORE

Perciatelli con le lumache is a traditional dish originating from Calabria. The dish is usually made with a combination of perciatelli (also known as bucatini), snails, olive oil, hot peppers, onions, garlic, tomatoes, parsley, pecorino, salt, and... READ MORE

Chiocciole a picchi pacchi is a traditional dish hailing from Sicily. It consists of snails served with picchi pacchi sauce. The snails are purified, washed, cooked, and drained. The onions are sautéed in olive oil with the snails, tomatoes... READ MORE

Bebbux bl-aljoli is a traditional snail dish originating from Malta. The dish consists of cooked snails served with arjoli sauce. The snails are cleaned, washed, and simmered until fully cooked, then removed from their shells and placed on a large... READ MORE

Palenta s pužima is a traditional dish originating from the Istria region. The dish is usually made with a combination of snails, onions, garlic, tomatoes, flour, white wine, parsley, olive oil, salt, pepper, and polenta. The onions, garlic, tomat... READ MORE

Lumache alla Bresciana is an Italian dish made by cooking snails with spinach and hefty amounts of grated parmesan cheese. Other ingredients include onions, tomatoes, white wine, butter, olive oil, garlic, and parsley. It is recommended to serve t... READ MORE

Lešo puževi is a Croatian dish that is especially prized in the city of Benkovac. The simple dish is made by boiling snails. The snails should first be left for 15 days to clean themselves. They are then placed in a pot of boiling water wit... READ MORE

Puževi na gradele is a Croatian specialty originating from the city of Benkovac. It consists of grilled snails. The snails should be left to clean themselves for at least 15 days. When the grill (called gradele) is heated, the snails are ... READ MORE

Escargots aux noix is a traditional dish originating from the southwestern parts of the country. The dish is usually made with a combination of snails, heavy cream, walnuts, white wine, butter, lemon juice, nutmeg, salt, pepper, and herbs such as ... READ MORE