Bebbux

Called bebbuxu in Maltese, edible land snails are just as beloved and traditional in Malta as they are in countries such as France, Spain, and Portugal, among others. After they’ve been cleansed through fasting over a couple of days, the snails are typically cooked in salted water before being smothered in an aromatic tomato sauce or mixed with a combination of oil, garlic, and herbs. The Maltese generally consume this culinary specialty as an appetizer, and they often pair it with crusty bread for dipping and a cold beer or whiskey on the side. Cooked bebbux is also a common accompaniment to fenkata, a well-known Maltese rabbit stew. In Malta, snails start popping up in grocery stores, traditional restaurants, and local bars during the rainy months of autumn, the time when traditional harvesting of edible snails usually takes place in the country.