This peaceful creature scares many farmers, but the proverb says “it will not escape rapidly from being caught”.
In Cremona, the snails are treated very patiently, first in the long process of cleansing, then in the preparation for cooking. They are scorched, then picked from their shells, and finally cooked in a potato and onion sauce with some spices, broth and red wine. Some parsley, too? Yes, because as they say “parsley goes with almost everything”.
The sauce is divine!