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Breeding and sale of gastronomy snails

7520 Views Posted on: 25/02/2021
By Enrico ticli

It was recently discovered that snail meat promotes the elimination of cholesterol from the body through the biliary tract and thanks to its low calorie intake, snail meat can be considered an advisable food.

The snail is a food with a high nutritional value and low in fat, highly digestible, consisting mainly of water, rich in minerals and essential amino acids.

It has recently been discovered that snail meat favors the elimination of cholesterol from the body through the biliary tract and thanks to its low caloric intake, snail meat can be considered an advisable food in all low-calorie diets.

The meat of naturally farmed snails is more tender and tasty with the following energy and nutritional values:

  • - High protein content;
  • - Calcium and phosphorus;
  • - Magnesium and iron;
  • - Omega 3, Omega 6, Omega 9 and Vitamins A-B-C;
  • - Mineral salts;
  • - Low fat content;
  • - High nutritional values;
  • - Remarkable digestibility;
  • - High percentage of essential amino acids;
  • - Aphrodisiac properties.

Snails, for a correct gastronomic use, must be guaranteed from a hygienic and sanitary point of view, fed with selected vegetables and must live in a controlled environment. These are the prerogatives to make the product suitable for many gastronomic elaborations.

The snail, from a gastronomic point of view, can be prepared stewed, grilled or bourguignonne. Their pearly eggs, duly selected and tested, become a caviar that tastes of earth, grass, mushrooms. Furthermore, recent studies have shown that the drool produced by snails (in gel or cream) is a real beauty treatment: that of cosmetics which is widely used for the production of moisturizing creams for sensitive skin and in homeopathy for the preparation of very effective anti-inflammatory products.

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Tag: Gastronomy snails
Posted in: Sicilian gastronomy

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