Snail fillet in its own shell stuffed with Ligurian pesto sauce, pine nuts, garlic, Parmesan and basil. Bake in a preheated 180-degree oven for 8 minutes.
Escargot with mushrooms, nuts and basil
Thai Style Escargo with Coconut
Ravioli with snails, mix of 6 flavors
Ravioli with snail, chicken and corn
Fresh snails, Ravioli with snail filling, Escargo
Ravioli with snail, salmon and spinach
Helix Aspersa Muller for human consumption
Ravioli with snail, sun-dried tomatoes and herbs
Ravioli with porcini mushrooms and snail
