Cozza alla Panna

This is another species of snail, highly considered because (1) they have a more delicate flavour, and (2) they do not have to be purged or fasted, since in early summer they begin to form a covering by exuding a lot of bubbly foam, which hardens and becomes white (la panna = cream). They fall asleep underground. In August you need a mattock (zappa) to dig them out, and you have to know where to dig – in vineyards and near stone water cisterns. These snails are of oval form, of medium size, golden brown, with a beautiful logarithmic spiral structure. They are also reared intensively commercially, and very costly when bought.