Snails - improperly called "land snails" - are Gastropod molluscs belonging to the "Order of Stylommatophora.
The snails are equipped with SHELL and this feature differentiates them from the "properly so called" snails, which belong to the Families: Arionidae And Limacidae. However, for convenience and comprehensibility in reading, we will continue to use the term "edible land snails" as a synonym for "snails".
The shell (also called conch or shell) of snails has a purely defensive purpose; it represents a valid shelter from the sun and the summer heat, but also from the cold and winter ice. This mollusk is therefore able to seal itself inside the shell by isolating itself by means of the secreted and dried slime. NB: The edible land snail uses the external shell as a refuge from predators.
The shell of the snail is made up of mother of pearl; this kind of "tissue" (partially organic but not perfused) originates from the cutaneous secretion of perlucine, a proteo-glycidic matrix; this substance, also called conchina, allows the formation and fixation of calcium carbonates (also secreted by the mollusk), which, crystallizing, confer the characteristics of rigidity and stability to the mother-of-pearl. NB: On the snail shell (as on the valves of mussels and clams ) the growth bands of the animal are clearly distinguishable.
Excluding the shell, the remaining visible portion of the body of land snails is called feet; this, facilitated by the lubrication of the secreted slime in the movements, allows the animal to move forward. Inside the shell, on the other hand, all the vital organs are enclosed and protected, such as the liver, stomach, kidney, lung etc. On the head of the snail (anteriorly with respect to the foot) two long and thin ocular appendages emerge, and two small tentacles with a perceptive function. species of toothed tongue (radula) which, by rubbing on organic surfaces, removes small fragments.
Snails are polyphagous vegetarian animals (that is, they feed on all plants), but occasionally they assume a scavenger behavior; edible land snails are extremely prolific as they reproduce by incomplete hermaphroditism.
Curiosity: snail slime is widely used as an anti-aging cosmetic ingredient, while in folk medicine the ingestion of live snails is described as an excellent remedy against gastritis and gastric ulcers.
Snail In Wet
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Culinary aspects
The snails (Helix promatia And Cornu aspersum), in order to be cooked, they need a treatment to purge from drool, faeces and other impurities. The procedure is rather sadistic as it does not spare the animal suffering.
Nutritional values (per 100 g of edible portion)
The best seasons for the purchase of FRESH edible land snails are autumn and winter (from October to April), after which the mollusc risks acquiring a bad taste by maturing high concentrations of toxic molecules for humans.
The purging of snails lasts several days (from 2-3 days to 2-3 weeks depending on the sources consulted) and takes place inside a closed but well-ventilated container, in which the animals are left FAST, possibly located in a room cool and in the shade.
Following the "purging", the edible land snails must be washed both in running water and in warm and salty water, with or without vinegar, to remove foam and residues. The operation must be repeated several times, handling them delicately, but continuously, until the washing water is clear.
After letting them drain, it is then necessary to boil them alive in a pot with boiling water for at least a couple of hours, taking care to frequently foam the surface of the liquid. At the end of cooking, the snails can be shelled comfortably and prepared in various ways: burgundy, stewed, Marchigiana, Bordeaux style etc. NB: Edible land snails such as Eobania vermiculata they have a much simpler method of preparation but their consumption is much less widespread.
To make them come out "spontaneously" from the shell, some recommend starting cooking in a large pan by covering them with water and heating over a very low flame, so that the heat prompts them to leave the shell. As soon as all the snails have gone out, the flame must be raised considerably so that they remain blocked on the outside of the shell.
Nutritional characteristics
Snails are gastropods with meats rich in proteins of high biological value and extremely lean, even if no details are available on the cholesterol content and on the breakdown of the fatty acids contained in them.
Edible land snails have a very low energy value and, if boiled (without the addition of seasoning fats), they could easily be part of the low-calorie diet against overweight; however, it must be specified that snails are NOT easily digestible foods and that the MAXIMUM recommended portion corresponds to about 10-12 molluscs per head, while the average portion could be between 5 and 6 pieces per adult.
No detailed information is available on the intake of salts and vitamins of snails.
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