“CIOGGA”, SNAILS IN ALL THE SAUCES
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.
