Lumache Alla Ligure – Ligurian style snails

Biological snail breeding – Helixcervere CC BY-SA 4.0

Lumache Alla Ligure – Ligurian style snails


Five salted anchovies
One bottle of dry white wine
One sprig rosemary
Two cloves garlic, thoroughly minced
2 oz. olive oil
1 1/2 oz. basil, finely minced
48 snails
Four large croutons

How to make the Lumache alla ligure:

Fillet and finely mince the anchovies. Saute them with rosemary and garlic in olive oil until the anchovies disintegrate. Add the snails. Stir and moisten with white wine, 1 cup at a time. When the wine evaporates, add salt and pepper and continue to cook for half an hour over low heat, moistening with more wine when necessary.

Before serving, add the basil to the lumache alla Ligure and serve snails on croutons topped with their sauce.

After moistening with wine, you may add Finely sliced mushrooms to the lumache alla Ligure.

Serves 4

Lumache Alla Ligure – Ligurian style snails is a Regional recipe from Liguria

Enrico Massetti was born in Milan, Italy.
Now he lives in Washington, DC, USA.
Still, he regularly visits his hometown
and enjoys going around all the places in his home country
especially those he can reach by public transportation.

Enrico loves writing guide books on travel in Italy
to help his friends that go to Italy to visit
and enjoy his old home country.
He also publishes books on the Argentine tango dance.

You can reach Enrico at