Dish

Lumache alla Piemontese

Lumache alla Piemontese is made by cooking snails in a tomato-based sauce that is flavored with garlic, onion, and herbs. The snails are first cleaned and then cooked in the sauce until they are tender and flavorful. The dish is typically served with a side of crusty bread to soak up the sauce. This dish is high in protein and low in fat, making it a healthy and satisfying meal option.

European cuisine› Mediterranean cuisine› Italian cuisine

Snail Dish

Origins and history

Lumache alla Piemontese is a traditional dish from the Piedmont region of Italy. It is believed to have originated in the 16th century and was originally made with wild snails that were abundant in the region. Today, the dish is made with farmed snails that are raised specifically for culinary purposes.

Dietary considerations

This dish is not suitable for vegetarians or vegans as it contains snails. It is also not suitable for those with shellfish allergies.

Variations

There are many variations of Lumache alla Piemontese, with some recipes calling for the addition of cream or cheese to the sauce. Some recipes also call for the use of different herbs and spices to flavor the dish.

Presentation and garnishing

Lumache alla Piemontese is typically served in a large bowl with the snails and sauce arranged in the center. The dish can be garnished with fresh herbs such as parsley or basil.

Tips & Tricks

When cooking the snails, it is important to clean them thoroughly to remove any dirt or debris. It is also important to cook them for a sufficient amount of time to ensure that they are tender and flavorful.

Side-dishes

Lumache alla Piemontese is typically served with a side of crusty bread to soak up the sauce. It can also be served with a side of roasted vegetables or a simple green salad.

Drink pairings

This dish pairs well with a full-bodied red wine such as a Barolo or a Barbera. It can also be served with a light and refreshing white wine such as a Gavi or a Pinot Grigio.