Increasingly popular and considered a culinary delicacy, snails have featured in the human diet since pre-historic times.
Across the ancient world, including the Roman Empire, snails were harvested regularly to satisfy high demand.
Today, snails continue to generate a huge industry, particularly for restaurants, where discerning customers are tempted by the many and varied dishes available.
Offering snails has become ‘the norm’ as diners find their taste buds suitably impressed. They are regularly consumed in European cuisine, providing a delicious alternative as either an appetiser or a main course.
Plenty of recipes exist and the enjoyment of cooking and eating snails is not just restricted to fine eating establishments; the domestic market has shown a significant surge in recent years.
Snails are generally associated with France, where ‘Escargot’ (snails eaten in a dish) have long been a national favourite. In the UK, snails feature consistently in our diets as people appreciate both the wonderful array of dishes and the high nutritional diet.
Millions of snails are consumed around the world every year and there is even a special day set aside to celebrate it – May 24th is National Escargot Day!
The Lavish Roman Banquet
The Roman banquet evokes voluptuary images of men in togas reclining on couches and glutting themselves on wild sow’s udders and stuffed snails, while servants stream in bearing platters heaped with heavily sauced and delicately spiced foods from all over the world – click here for the full article
A History of Snail Cultivation
Snail cultivation or Heliciculture is a branch of agriculture known since Roman times – click here for the full article
Celebrity chef clears preconceptions about eating snails
Heston Blumenthal discusses the illustrious history of cooking snails and shares his favourite recipes – click here for the full article
Snails the Roman way
Check out a selection of our favourite snail recipes, prepared and cooked as by the Romans.