Stiphado Snails



    • 1kg snails (alive)

    • 1 cup olive oil

    • 1kg onions

    • 2 cloves of garlic, minced

    • 1/2kg fresh tomatoes

    • 2 tablespoons tomato passata

    • 2 laurel leaves

    • 3 allspice grains

    • 1/2 cup of red or white whine

    • Salt and pepper



Put water in a saucepan and pour 2 tablespoons of thick salt. When the water begins to boil, we add the snails and let them boil on a strong fire for about 20 minutes, scraping them constantly. Take them out of the saucepan, strain them and let their juice settle down. We take 1 cup of pure water from the surface and the rest of it is thrown away. Then we remove the snails from their shell, remove the intestine, rinse with plenty of water and a little vinegar, and let them drain well. Finally, we put the bodies of the snails back into the shells.

Put the olive oil in a saucepan to heat and sauté onions and garlic for 2-3′. Add the snails, the tomato, the pelete, the laurel, the spice and the juice we kept. Cover the saucepan and simmer until they soften well and stay with their juice. Pour the wine and salt and simmer for another 5′. We serve the food cold. The next day it is more delicious. We serve it if we want with rice.

Bon appétit!

Caesar’s Snails
Premium Quality Snails

Edessa, Greece

+30 6970 109220

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