Lumache fritte, or fried snails, is a traditional dish from the Emilia-Romagna region of Italy. This delicacy can be found in various towns and communes in the region, including Bologna, Modena, and Parma. It is often served in local restaurants and trattorias, as well as in specialty food shops and markets.
One popular recipe for lumache fritte involves cleaning and boiling the snails, then removing them from their shells and marinating them in a mixture of garlic, parsley, and olive oil. The snails are then coated in flour and breadcrumbs before being fried until golden and crispy. Another recipe calls for the snails to be simmered in a tomato and herb sauce before being breaded and fried.
Lumache fritte has been recognized with the PAT (Traditional Agri-food Product) designation, which signifies its traditional production methods and ties to the Emilia-Romagna region. The specifications for lumache fritte include the use of locally sourced snails and traditional cooking techniques.
Sources:
– “Lumache fritte: la ricetta tradizionale” – www.gustobologna.it
– “Lumache fritte: la ricetta originale” – www.cucinareconpassione.it