Polenta e bogoni

Polenta e bogoni is a traditional dish of the Veronese cuisine that is especially popular in the area of Garda. In order to prepare the dish, snails are first cleaned, parboiled, washed with salt and vinegar, then boiled one more time with vinegar, garlic, bay leaves, celery, and onions. The snails are then baked or cooked with lemon zest, chopped onions, parsley, and garlic. If desired, white wine and butter can also be added to the pan. It takes about four hours for the snails to cook, and once properly prepared, they are served on a bed of tender and creamy polenta.