|Helix aspersa||Cepaea nemoralis||H pomatia|
|cargol (Catalan)||salingári (Greek)||(both general names)|
Going into any self-respecting Salentine kitchen in autumn you are likely to find a shining aluminium, lidded, pan in which these treasures are undergoing an initial purging. This is achieved by sprinkling over them a handful of flour or bran (la crusca), and for two or three days scrupulously removing their excrement and dusting them again with flour or bran. They then fast for a day and are ready to cook.