In Bologna the gourmet snail is born, it also bewitches the chefs

BOLOGNA - The 'unique' snail is born in Bologna, a gourmet version designed by the 'La Bolognese snail' together with four chefs from the Emilia-Romagna capital. The snails are bred respecting tradition, sustainability and scientific research and the four chefs, who represent four renowned restaurants in the city ('Marconi', 'Amerigo', 'Scaccomatto' and 'Massimiliano Poggi'), have decided to insert their own personal review of this dish on its menu. An operation blessed by the Municipality: "Someone will smile, but we are faced with a serious and important method that reflects the identity of the city - explained the commissioner, Matteo Lepore - We soon expect someone to put them in tortellini as well".

The idea was born in 2017 on the initiative of the entrepreneur Marco Mingrone who developed it together with the agronomist of the University of Bologna, Stefano Vecchi.

Snails are raised only with fresh vegetables and self-produced feed to ensure organoleptic completeness without the use of additives and pesticides. Last November, the second harvest led to a production of 15-20 quintals of fresh snails, intended for Bolognese and non-Bolognese chefs.

An operation that is also good for the environment, given that the farms - explain the promoters - are eco-sustainable and have a very low impact on the environment and climate.

The four dishes prepared by the chefs are: 'snails, aromatic herbs and butter sprinkled with spruce' (Aurora Mazzuccheli, Marconi), 'snails with a miller' (Massimiliano Poggi Cucina), 'ears and snails', (Mario Ferrara, Scaccomatto ) is a Bolognese aromatic snail, rabbit kidneys and ... '(Alberto Bettini, Amerigo).