What is lumache?

Lumache is an Italian term for snails, typically referring to edible land snails that are often used in Italian cuisine. These snails are considered a delicacy in many parts of Italy, particularly in regions such as Tuscany, where they are commonly eaten in dishes such as Lumache alla Fiorentina (Florentine snails) or Lumache all'aglio (garlic snails).

Lumache are usually prepared by boiling or steaming them, then removing them from their shells and cooking them in various sauces or seasonings. They have a slightly chewy texture and a mild, earthy flavor that can be enhanced by the addition of garlic, herbs, and other ingredients.

In addition to being a popular ingredient in Italian cuisine, lumache are also consumed in other parts of the world, particularly in France, Spain, and Greece. They are a good source of protein and are low in fat, making them a healthy and sustainable food choice.

Some people may be hesitant to try lumache due to cultural taboos or personal aversions, but they are a delicious and unique ingredient that is worth exploring for those willing to step outside their culinary comfort zone.