ROMANZINI : EXPERT IN ESCARGOTS SINCE 1921

Corinne and Olivier, have perpetuated and developed for 3 generations a family know-how around a product of pure French gastronomic tradition: the snail.

A modern and efficient production tool combined with strict raw material selection and precise knowledge of the transformation process have been the basis of Romanzini’s success for almost 100 years.

The boxes are filled by automatic counting, after a precise calibration of the flesh done by electronic vision.

A check is regularly made to ensure that there is no drift.

The short-flavor flavored according to our recipe keeps snails by bringing them all the flavors of herbs and spices carefully selected.

They can be used after draining either in shell with Burgundy stuffing, or for cassolettes or other aperitif recipes.