Snail Festival - Casumaro Snails
From July 24 to August 10, the Snail Festival once again becomes the beating heart of the culinary summer
Date
This is the historic festival where it all began: here, tradition meets a passion for good food, giving rise to a unique event that attracts food lovers and families from across the region every year. Snail dishes prepared according to the most authentic recipes are served alongside creative reinterpretations, accompanied by local wines and a festive atmosphere that celebrates camaraderie and the local area.
Program
SNAIL APPETIZERS
Snail frittata on a bed of cheese fondue and crispy Grana
Pan-seared snails with pancetta and balsamic vinegar, wrapped in red radicchio
Marinated snails with fresh Tropea onions, sun-dried cherry tomatoes, capers, and olives
Snail croquettes on a creamy potato purée infused with pancetta
Delicious snail crostini
SNAIL FIRST COURSES
Handmade snail tortellini sautéed with butter and sage
Snail crepelles—the festival’s specialty
Hand-rolled egg bigoli with Burgundy-style sauce
Green risotto with Burgundy-style sauce
Hand-rolled egg bigoli with snail carbonara
Trio of snail first courses (Crespelle, Tortellini, and Bigoli alla Borgogna)
SNAIL MAIN COURSES
Chef’s Special (10 snails in sauce with slightly spicy pancetta, cooked directly in their shells—no removal process. They should be enjoyed by removing them with the special stick and scraping off the remaining sauce)
Spit-roasted snails on vegetable sprigs with crispy pancetta
Casumarese-style snails
Fried snails with a mix of battered vegetables, garlic sauce, and basil
Burgundy-style snails (6 pieces)
Burgundy-style snails (12 pieces)
Trio of snail main courses (Casumarese, Fried, 6 Burgundy-style)
Snail burger with classic bun, cheddar, and sauces
Snails with truffles and mushrooms on soft polenta scented with bay leaf and rosemary
Braised snails on pecorino cream and truffle shavings
Crispy lard-stuffed snails on leek cream
Local snails in Jerusalem artichoke sauce and basil foam
FIRST COURSES
Homemade tortellini with cream sauce
Homemade tortellini with pancetta on a Grana cream sauce
Pumpkin cappellacci with meat sauce
Pumpkin cappellacci with butter and sage
Pumpkin cappellacci with our homemade Tintorino wine
Egg tagliatelle with traditional meat sauce
Hand-rolled egg bigoli with spare ribs sauce and spare ribs
Green tortelli with ricotta and spinach, served with butter and sage
MAIN COURSES
Pork cutlet with lemon sauce
Honey-glazed pork spare ribs in barbecue sauce
Homemade Tintorino with mashed potatoes
Crispy veal rolls with cooked ham, Taleggio cheese, and porcini mushrooms
House-made Tintorino with fried cream
VEGETARIAN MAIN COURSES
Zucchini carpaccio with stracciatella-style burrata
Vegetarian meatloaf with fried cream
Eggplant parmigiana
TRUFFLE-INFUSED FIRST COURSES
Homemade truffle tortellini
Truffle tagliatelle
TRUFFLE-INFUSED MAIN COURSES
Principessa with truffles
Truffle cutlet
Sunny-side-up eggs in a skillet with crispy bacon and truffles
GRILLED MAIN COURSES
Grilled Assortment (sausage, pancetta, pork neck, pork loin, chicken, beef)
Charcoal-grilled young chicken with Tropea onion sauce
PAN-SEARED MAIN COURSES
Beef tenderloin with Colonnata lard
Beef tenderloin with balsamic vinegar and red radicchio
Sliced beef with pan-seared cherry tomatoes
Sliced beef with arugula and shavings of Grana
Sliced beef with fried zucchini and shavings of Grana
SIDE DISHES
Fried cream puffs
French fries
Tavern-style potato chips
Friggione
Fennel, orange, apple, and chopped pistachio salad
Mixed seasonal salad
Fried zucchini
DESSERTS
Zuppa inglese
Rum-soaked snail-shaped tartlets
Dolce salame
Ice cream (vanilla, hazelnut, chocolate)
Zibibbo ciambella
Lemon sorbet
Coffee sorbet
Contacts
Sala Polivalente ''Don Alfredo Pizzi'' - Via Garigliano, 14 - Casumaro - 44041 Cento (FERRARA)
