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One of the most characteristic traditional dishes of Sassari, this dish consists of boiled small snails. It is frequently consumed in the local cuisine, especially during festivals in the historic center.
Flavors, dishes and restaurants
Cuisine
Ciogga Minuda is an integral part of the culinary culture of Sassari. Small field snails are boiled together with garlic, chili pepper, and mint. They are usually eaten using a toothpick or sucked directly from the shell. To taste this authentic local flavor, you can check restaurants in the historic streets via the Map. It is a highly specific local dish rarely found elsewhere in Italia.
Ingredients
- 1 kg small local snails
- 4 cloves of garlic
- 1 bunch of fresh mint
- 2 dried chili peppers
- Sufficient salt and water
Preparation
- Wash the snails thoroughly in plenty of cold water several times until completely clean.
- Fill a large pot with cold water, add the snails, and heat slowly over low heat to encourage them to emerge from their shells.
- Once the water begins to boil, add the garlic, chili peppers, fresh mint, and salt.
- Boil for about 20-30 minutes until the snails are fully tender, then serve hot.
Practical notes before you go
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