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 vegetable waste, have a beneficial effect on soil and natural ecosystems.
Once cooked, the meat is 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.
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.
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.