Le ''lumazze aa muìn-asca''

( Snails Molini )

Ingredients for 4 people: 1 abundant kg of snails, 200g of pork rind or a fund of ham, 200g of sweet and tender bacon, 1lt of fresh milk, 2 bottles of Ormeasco wine (one is to drink! ), 1 beautiful yellow onion , 1 barrel of tender celery, 3 cloves of garlic, a sprig of wild mint, 1 sprig of rosemary and one of thyme, 2 tablespoons of red wine vinegar, salt, pepper and hot pepper ...

Cooking time: two hours and a half overall.

Preparation time: over an hour, but even more, if you do not like rushing.

****: Very elaborate dish, which requires time, good manual dexterity, passion, attention, sensitivity, very specific and delicate ingredients, well .... something for experts, brave and imaginative.


  1. The snails are so important, in Molini di Triora, that they have been celebrated with a festival village for more than fifty years. On the second Sunday of September, they are cooked in huge copper frying pans in each district of the village. Our restaurant offers them every day and now snails have become one of our dishes. If not the first one!

  2. Cut it into strips as long and large as a generous breadstick, cut again in pieces about 2cm and pass them vigorously on a fork with a swipe (hence the name) of the finger or thumb as you like it.

  3. Boil them in plenty of water, salted to taste, and flavour with pesto, tomato or bruzzo (or all three together!). There are multiple versions, including one with walnut sauce and chopped wild walnuts with pecorino chips; one with potatoes and bruzzo (perhaps with the addition of tender green beans), but you can also flavour with the sauce of roast rabbit or beef, or, in summer, with lightly cooked fresh vegetables, fresh ricotta cheese and extra virgin olive oil (better from “taggiasca” olives) Well ... add your personal talent!

Bon appetite !!