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.
Helix Aspersa Muller for human consumption
Snail caviar
Ravioli with cheese and snails
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