A Traditional Snail Delicacy with Deep Culinary and Farming Roots

Snails, or Chochlious, are a traditional delicacy in Crete, snails are mostly farmed in the island’s countryside, where the dry, sunny climate is ideal for raising them. Farmers collect snails, feed them natural herbs, and allow them to grow for several months before they are harvested.

In Cretan cuisine, snails are usually cooked in a variety of ways. One of the most common methods is to stew them in olive oil, garlic, herbs (like oregano and thyme), and tomatoes. They are often served with a side of bread, perfect for dipping into the flavorful sauce. Snails can also be grilled, sometimes with a sprinkle of salt and a squeeze of lemon. A popular dish involves cooking snails in a rich tomato sauce or frying them in olive oil. This Cretan delicacy is typically enjoyed with a glass of raki.