Short history of snails

Snails may not be the first thing that comes to mind when thinking about fine dining. However, these slow-moving molluscs are considered a delicacy in many countries and arrive at the table as a gastronomic delight. Snails have a rich and global culinary history and have held a place on the menu in various European countries for many years.

The consumption of snails is nothing new. Roman literature describes snail farming as early as about 50 BC. It is believed that the eating of snails originated in Tarquinium, a Tuscan city not far from Rome. Here, the snails were kept in enclosures and fed on grain meal and boiled wine until fat enough for consumption, suggesting snails were not just survival food, but a luxury.

With the Roman Empire expanding, snails were introduced to many other countries. The snail industry flourished but also diminished with the demise of cheap water transportation; however, a sure market was found in France during the eighteenth century through a small group of farmers. Today, France is perhaps most famous for its high-end snails known as escargot. Escargot refers to edible land snails but commonly denotes the prepared dish of snails that are cooked in garlic, parsley and butter. The high culinary demand for Helix aspersa led to the importation and cultivation of snails. The cultivation of the Helix aspersa is easier and faster due to the species’ resilience. This is the most go-to edible snail in much of Europe and beyond.

By the 20^th century, escargot was eaten in parts of North America, South Africa, Australia and New Zealand. It became both a culinary resource and, at times, an agricultural pest. The ability of the Helix aspersa to adapt to different climatic conditions and the relatively fast breeding cycle made it ideal for commercial snail farming. Today, countries like Spain, Greece and Eastern Europe cultivate millions of snails. The cultivation of snails has led to a revival in modern gastronomy. Snails are not just served with garlic and cheese, but chefs are reimagining escargot. They are paired with global flavours, integrated into pasta, risottos and even tapas-style dishes.

From ancient Rome to the 21st century, Helix Aspersa has crawled a long way. What once might have been dismissed as a garden pest has become a symbol of both culinary tradition and innovation. Whether served on silver platters in Paris or farmed in rural kitchens across Europe, these little molluscs remind us that food history is full of surprises—and sometimes, it moves at a snail’s pace.

                                                                                                                        Bon appétit