In Sassari it is a gastronomic institution: ciogghitta (lumachina), ciogga, coccoi (lumacone) or monzetta, prepared in many variations. With tomatoes, or with garlic and parsley, perhaps even breadcrumbs or chilli, or with wild herbs or simply baked, with salt. For 12 years there has even been a competition of “succiadura di ciogga minudda”, a speed of sucking snails, called “ La ciogghitta d'oro ”. Now the cultural association Abbì and the Renewed Taverna Bellieni, which take care of the very popular Sassari event, are launching another initiative with “La Ciogguida d'oro”, a guide to restaurants with snail tasting.
As illustrated in the presentation held this morning at the Chamber of Commerce (the event is included in the Salude & Trigu billboard) from 10 July to 10 August , 17 restaurateurs will offer a snail-based dish on the menu. The organizer Lillo Carboni explained: “The chefs will prepare a dish according to tradition or with interesting reinterpretations and variations. The guide, available in five languages, Italian, Spanish, German, French and English, indicates the ingredients, the presence or absence of allergens and the price ".
The guide-brochure was distributed in thousands of copies and also in travel agencies.