As a food, snail refers to farmed or wild-gathered land snails prepared as a savory ingredient, most famously in French cuisine, where the Burgundy snail (Helix pomatia) is cleaned, cooked, and classically served in garlic butter, often in its own shell. Snails have been eaten since prehistoric times and were prized by the ancient Greeks and Romans; France remains the largest producer and consumer today, alongside snail farms in Italy and Spain that supplement wild-gathered supply. Beyond France, Italian cuisine uses snails in dishes like risotto ai lumache, Vietnamese cooking features them in the noodle soup bún ốc, and Chinese cuisine stir-fries them. Snails have an earthy flavor often compared to mushrooms, with a texture that ranges from firm and chewy to soft and tender depending on how they're cooked. They pair well with garlic, butter, white wine, herbs such as parsley, thyme, and rosemary, and other seafood like clams and mussels.