Lumache alla Piemontese

Piedmont is well known for its snails - there is even a Fiera fredda della lumaca, a snail fest celebrated on the 5th of December. The feast sometimes lasts up to three days, and the main star of the event is Helix pomatia Alpina, the local variety of large snails with white meat. Preparing the snails is very time-consuming: first, they must be gathered, then fed with selected aromatic herbs and cleaned. There are various ways to prepare the snails in Piedmont - for this particular recipe, snails are cooked in an aromatic mixture of butter, onions, broth, wine, bay leaves, and thyme, then served topped with pesto consisting of walnuts, chopped parsley, butter, anchovies, and garlic.