Chiocciola, Cozza di Terra (Italian), Marrune, Cozza Ceca (Italian)

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.