Dough of soft and hard wheat, snail fillet, Parmesan, blue cheese, mozzarella and thyme. Shelf life: 12 months when stored at a temperature of minus 18 °C, after thawing to store at a temperature of 0 to + 5 °C for not more than 12 hours.
Escargot with mushrooms, nuts and basil
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Helix Aspersa Muller for human consumption
Ravioli with snail, sun-dried tomatoes and herbs
Ravioli with porcini mushrooms and snail
