The Burgundy snail is generally considered the tastiest of all snails by food lovers. This box contains no less than 96 pieces of good sized snails (sold without shells and garlic sauce).

Preparation:
-Drain and place each snail in a shell.
-Top with seasoned butter according to the recipe below.
-Put the snails in an oven preheated to 220°C.
-Simmer the butter for a few moments then serve hot.
 
Seasoned butter: for the preparation of this box, use: - 500g of fine butter, - 60g of parsley, - 30g of garlic, - 15g of shallots, - 15g of salt, - 2 pinches of pepper. Finely chop the parsley, garlic and shallots then mix everything in the butter with salt and pepper.

Ingredients: Snail meat (helix pomatia-EU origin) - Flavoured court-bouillon: water, salt, natural flavours, spices (turmeric, coriander), dextrose.

Who is Romanzini?
For over 3 generations, Corinne and Olivier have perpetuated and developed a tradition around a product of pure French gastronomy: 
the snail.
A modern and efficient production tool combined with strict raw material selection and precise knowledge of the transformation process have been the basis of Romanzini’s success for almost 100 years.

The boxes are filled by automatic counting, after a precise calibration of the flesh done by electronic vision.
A check is regularly made to ensure that there is no drift.