The Local – Snail caviar a delight for Sicilian startup
“…It has an earthy taste with hints of grass and mushroom: snail caviar is a growing trend in Europe, the delicate white eggs sprinkled on everything from canapes to beef dishes and beetroot.”
“But while the production cycles at other organic companies from Italy to France and Spain can last up to three years, one Sicilian startup has cut the time down to eight months. Their secret? Cereals.
“We feed the baby snails a vet-approved diet of cereals, calcium and vitamins which means they grow much more quickly than they do eating leaves,” Davide Merlino, one of the Lumaca Madonita company’s co-founders, told AFP…”