Heliciculture is booming

Desserts

Heliciculture, helix (spiral) and culture (cultivation), therefore it comes to be the same as "snail farming", and since Latin is not my thing, I have consulted it in the encyclopedia before writing it here.

It may seem that this activity is something, almost "accidental", nothing is further from the statement, since heliciculture is an activity that has been developing since Roman times.

In Spain, until very recently, the helicicultural activity was limited only to hunting snails, just after it rained, almost always for own consumption or for sale in markets. But thanks to the important roots in our gastronomic culture, it can be said that it has always been present in our diet, since we have always been able to find the snail as the main ingredient in party dishes, such as the example of the snail festival of Lleida, where 100 tons of snails have been consumed in three days.

It is clear that each is more popular and recipes are being recovered thanks to our regional cuisine where we can find dishes as varied as Andalusian snails, Extremadura, Palencia, Rioja, Aragonese, a la the Madrileña, with garlic, with aioli, with rabbit, with rice, in sauce, a la llauna, etc.

From the different associations of breeding and fattening of snails, they work both to promote the survival of the snail in the menus of the restaurants, since it is of vital importance for the sustainability of this emerging sector, as well as to train those linked to the sector .

Photo | Navat
Via | Ruralcat
Directly to the Palate | About the snail
Directly to the Palate | Snails in almond sauce. Recipe

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Topics
  • Gastronomic culture
  • snails

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Tags:  Selection Recipes Desserts 

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