Snails
Snails are a traditional delicacy that is part of the broader Mediterranean diet. In Ikaria, snails are often gathered from the island’s wild countryside, where heavy rainfall and the lush, mountainous terrain favour their development. Their consumption, although not as central as that of legumes, greens and olive oil, falls within the dietary philosophy of island frugality and the utilization of all natural resources.
The snails (genus Helix) found in Ikaria are, for the most part, wild, and usually belong to the species Helix aspersa (commonly known as Mydias) and/or Helix lucorum.
The favourable, moist and cool microclimate of Ikaria’s mountainous regions, combined with frequent rainfall, creates ideal conditions for the growth of snails in the wild, usually in spring and autumn. The island’s geomorphology, with its rough and rocky terrain, which encourages natural movement and activity among the inhabitants (a Blue Zone habit), also contributes to the collection of snails from rural and forested areas, a traditional practice linked to survival and nutrition.
The production method consists of the traditional gathering of wild snails:
- Seasonality & Collection: Collection traditionally takes place in spring and autumn, after rainfall, when the snails emerge from hibernation or from summer dormancy (estivation) and are more active.
- Purging (Feeding): After collection comes the purging stage, a critical traditional practice. The snails are placed in special enclosed spaces (e.g. woven crates) for a few days (3–10), where they are fed exclusively with clean, specific foods (such as flour, bran, or simply greens, depending on local custom) or are kept without food so that their digestive system is cleansed of undesirable substances from the wild.
- Cooking Preparation: Preparation usually includes washing with water, salt and/or vinegar to remove the mucus, followed by boiling in salted water for cleaning and for preparing them for the final recipe.
The soil and climate conditions required for natural development in Ikaria include temperatures between 7°C and 28°C, high humidity (75% to 95%) and calcareous soil with a pH above 6.5, conditions that are met in the island’s mountainous and semi-mountainous areas.
The collection and consumption of snails in Ikaria have primarily a nutritional and cultural impact rather than a significant economic one. As part of self-sufficiency and rural life, snails contribute to the dietary variety of households, especially in mountainous areas where access to meat was traditionally limited. Their incorporation into the Blue Zone diet confirms the principle of utilizing natural resources and of simple, healthy eating. In the absence of large‑scale heliciculture, the economic impact is negligible.
The consumption of snails has its roots in antiquity and constitutes a common gastronomic element in many Mediterranean regions, such as Crete (chochlioi) and Ikaria. Their presence on the Ikarian table is intertwined with the island’s rural life and economic frugality, where the natural products of the land and the mountains formed the main pillar of nutrition. Snails were considered a food of the season and of opportunity (after the rain), reinforcing the idea of sustainable nutrition and self-sufficiency that characterizes the Ikarian way of life and contributes to longevity.
Snail gathering in Ikaria is not just an agricultural task, but a social activity that takes place immediately after heavy rains. Traditionally, cooking the snails follows specific cleansing rituals to ensure the safety and flavor of the food.
