"Snails in the style of Rome." Snails braised and served with a sauce of tomatoes and garlic with anchovies and mint in vinegar, often with chillis.

"Snails in the style of Sicily." Snails sautéed with garlic and then stewed in a sauce of tomatoes with herbs.

"Snails in the style of Bourgogne." Snails with garlic butter.

"Snails with nine herbs." A dish from the Marche.

"Snails in the style of Valle d'Aosta." Snails braised and served with a sauce of tomatoes and garlic with mushrooms and herbs such as thyme.

"Snails with oregano." A dish from Puglia of snails cooked and served with olive oil mixed with garlic, mint and oregano.

A dish from Piedmont of snails baked and then stuffed with crumbled amaretti and walnuts.

A dish of snails, around 40 per person, purged and blanched for five minutes. The shells are then picked and the flesh boiled for an hour in water acidulated with vinegar. The animals are then returned to their shells and served with a sauce made with tomatoes cooked with olive oil, carrots and onions, flavoured with prosciutto, parsley and chillis.

"Snails with tomato." Snails stewed in a tomato sauce with a little chilli.

"Snails with garlic in the style of Italy." Snails baked in their shells or in small pastry cases with garlic butter.