Ciammaiche with sauce, an authentic recipe from Abruzzo

Ciammaiche are land snails in the Abruzzo language, and their preparation is simple, if you follow the process of cooking the snail.

Ciammaiche with sauce, an authentic recipe from Abruzzo


  • 80 land snails
  • Water
  • Vinegar
  • Salt
  • 300 grams of breadcrumbs
  • Garlic
  • Parsley
  • 100 grams of grated pecorino cheese
  • 300 grams of tomato to be boiled with vinegar and salt until the water does not contain any foam: only then the snails are really purified and become edible.
  • Extra virgin olive oil
  • Basil


At this stage, the snail can be peeled through a hole in the shell and washed separately.

Breadcrumbs, garlic, parsley and pecorino cheese are mixed together and the stuffed snail shell is sealed with this mixture.

Then the whole thing is cooked in a simple tomato sauce, enriched with basil.

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