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Snails are one of the typical dishes of Sassari: large or small makes no difference, because here people are crazy about snails.  They adore this typical dish so much that in the summer there is even a snail eating race, called Ciogghitta d'Oro.  It may seem strange, but enjoy a plate of steaming snails and feel the essence of the city’s cuisine.

Cooked with potatoes, with garlic and parsley, with a broth reduction, or with a filling of breadcrumbs, pecorino cheese and tomato sauce, it’s always a unique experience. Especially when they are offered with Sassari's distinctive names: the tiny ones called Ciogga minuta (little snails), are boiled with garlic, salt and then simply "succiadda" (sucked out of the shell).  Larger snails, the Grossa Ciogga are prepared with a spicy sauce or baked with bread crumbs, cheese, garlic, and parsley.  The Monzette are snails with a greenish shell and a white "cap”, and are sauteed with olive oil, garlic and parsley.  

You can find this specialty in restaurants and trattorias all around Sassari.

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