Snails are a rather exotic product for domestic latitudes, while in some European countries they are universally consumed with aromatic oil, herbs, white bread and hot sauce. To learn how to eat snails correctly, you need to master the simple etiquette of their use, and at the same time familiarize yourself with the rules for serving this dish.
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Edible snails
In the world there are about a hundred varieties of snails that are edible, but most often they can be found in the Mediterranean or French regions, where most edible mollusks live. The most popular in use is the Burgundy snail, which was first eaten by the ancient Romans and Greeks. This mollusk with a cream or light brown shell reaches 10 centimeters in length and is bred not only in Europe but also in the USA. Burgundy snails are almost extinct in the wild, so Europeans have included them in the list of protected species.
The gastronomic competitor of the Burgundy snail is the Turkish snail - it is imported annually in the amount of 600 tons. This variety of edible snails can be found in southern Russia, identified by a brown shell with cream-colored longitudinal stripes and 2 centimeters in height. However, even when such snails are found, they should not be eaten without prior preparation - namely, a two-week feeding of corn flour, which removes all harmful substances from the snails.