Snec, Gran Sasso snail soup, sour butter, smoked trout caviar, parsley and crispy püccia bread
Snails have been part of the kitchens of the world since ancient times. Moreover, thanks to their proverbial slowness, they were easier to hunt than mammoths. But it was the Romans who turned it into an imperial delicacy, while in the Middle Ages they fell into oblivion, becoming a poor food used only by farmers.
The rebirth took place in the nineteenth century at the French court and, between ups and downs, have come throught to the present day. These are Gran Sasso snails that we serve in soup accompanied by sour butter, smoked trout caviar, parsley and crispy puccia bread.
Elisa, Head of service La Stüa de Michil