Once considered a "poor food" used in lean periods, snails were rediscovered and valorized by French cuisine in the 19th century, transforming them into a sophisticated and refined ingredient .
They are appreciated for their versatility in the kitchen and can be prepared in a variety of ways, from the classic recipe with butter and garlic to more innovative and daring dishes.
Ideal for those looking to add a touch of elegance and originality to their dishes, snails pair beautifully with aromatic herbs and light white wines, elevating any meal into a memorable gastronomic experience.

Snail meat is particularly lean and nutritious, rich in proteins and polyunsaturated fatty acids, making it an excellent healthy alternative to traditional meats.
The Friulian snails come from complete cycle helicicolous farms, ensuring that each specimen is raised naturally outdoors, respecting the environment and the animals .