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 pesto sauce
Helix Aspersa Muller for human consumption
Snail caviar
Escargot with sun-dried tomatoes
Escargo with olives and herbs
Escargot stuffed with oyster sauce
Thai Style Escargo with Coconut
Ravioli with porcini mushrooms and snail