It is perhaps true that breeding with feed and intensive cycle speeds up growth and profits, but the texture and taste are absolutely changed. For this reason, we breed helix aspersa muller snails, exclusively with a slow and natural biological cycle, and with only vegetables. This means the product will be of high quality, and not only will it not lose excessive weight in cooking but the flavour and nutrients will remain at an excellent level.

1) Taste. Once cooked, the meats are tender and delicate. Extremely versatile, they go well with different ingredients: from the classic butter, parsley and garlic to more elaborate sauces. They are excellent stewed and tempura.

2) Health. The meats are lean, rich in proteins and hardly contain traces of drugs. They are rich in polyunsaturated fatty acids, useful in combating bad cholesterol (LDL) and low in saturated fat. Excellent source of vitamin B12, they contain more of it than red meats.

3) Environment. Snail farms do not produce wastewater or polluting emissions: the contribution to the greenhouse effect is very low, as is the environmental impact. They can be fed with plant waste, have a beneficial effect on soil and natural ecosystems.

4) Tradition. The first trace of how much they were appreciated in the past dates back to the Roman Empire with Apicius’s De Re Coquinaria. Dishes based on snails are present in the volumes on which our gastronomic culture is based such as “Science in the kitchen and the art of eating well” by Pellegrino Artusi, “The art of using leftovers from the canteen” by Olindo Guerrini or ” The silver spoon ”and every Italian region has at least one plate of snails.

5) Future. Snails are the best answer to the growing global demand for cheap, easy-to-produce animal proteins with the lowest possible environmental impact.

There is no shortage of good reasons to give snails a chance, just as there are producers scattered throughout the territory and the supply of ready-to-eat snails. The best reason will be given to you by the best Italian chefs who love this product most and which we went to look for throughout the peninsula.

At the same weight, Helix Aspersa Muller snail contains three times fewer calories than chicken and nearly four times less than beef. It is also low in fat. Even sole contains a higher percentage of fat.

Since its shell is very light, the pure weight of its meat corresponds to about 65% of its total weight. This peculiarity makes it unique, as other types of snail, having a heavier shell, once purged they lose most of their original weight, all to the detriment of those who buy. This type of snail manages to stay fresh for more than two months.