Snail caviar is obtained from the eggs of these land mollusks. These are white eggs and particularly resistant to any type of impact. About 4 millimeters in size, snail eggs are laid by snails into the ground, after digging a small hole.
Snail caviar is highly sought after, so much so that the price is around 200 euros per hectare, and is generally found in starred restaurants. The taste? It is said to resemble that of the freshly wet earth.
The use in the kitchen is especially suitable for the preparation of aperitifs, combined with dried bubbles. Snail caviar also goes well with first and second courses or can be spread on croutons and canapés.
Snail caviar is obtained from the eggs of these terrestrial mollusks (in fact it would be more appropriate to call it snail eggs, and not caviar). These are white eggs and particularly resistant to any type of impact. About 4 millimeters in size and very similar to pearls, snail eggs are laid by snails inside the ground, after digging a small hole.
Snail caviar is highly sought after, so much so that the price is around 200 euros per hectare, and is generally found in starred restaurants. The taste? It is said to resemble that of the freshly wet earth. It is particularly appreciated in some Asian countries while it is produced in large quantities in Chile.
The collection of snail eggs, by breeders, should be done in the following way: during mating, snails stick to each other for several hours; At this point they must be taken and moved to the place where you want the eggs to grow, which usually arrive about 20 days after mating. At that point, the eggs can be collected, cleaned, potted or sold.
The use in the kitchen is especially suitable for the preparation of aperitifs, combined with dried bubbles. Snail caviar also goes well with first and second courses or can be spread on croutons and canapés.
Snail eggs are a food consumed since ancient times. The Etruscans and the Greeks appreciated it, while today they are refined and sought after food especially in France, more recently in Italy and also in Chile, a large producer of what is improperly called snail caviar.