In Guadagnolo, in the province of Rome, at an altitude of 1218 meters, a festival has been held on August 4 for over 40 years to celebrate an ancient dish known since Roman times: snails, which are called “ciammaruchigli” in the local dialect.
Harvesting and preparation
The harvesting of ciammaruchigli is seen as a ritual that takes place at night, using the light of torches and lanterns. After the rain, hunters venture along paths, ditches, and rocks in search of snails. Entire families, as in the past, fill baskets, and the youngest enjoy competing to see who can collect the most.
After being collected, the ciammaruchigli are kept for a month under an upside-down basket, fed with bran and salad, until they stop emitting their characteristic mucus. Then, after being washed with water and salt, and then with water and vinegar, they are boiled and then cooked in a pan with extra virgin olive oil, garlic, tomato sauce, wild mint, and chili pepper.
They are served in small earthenware bowls, accompanied by slices of homemade bread baked in a wood-fired oven, which is essential for dipping into the tasty sauce. No cutlery is needed, as the snails are eaten with toothpicks and by licking your fingers!
