The "Helix Aspersa" called too "Zigrinata" or "Maruzza", in France known like "Petit-Gris" or "Chagrinč", in Spanish "Caracalos", 
is the snails more diffused e known in the Mediterraneo, where is here the marine influence.
We can afferm thet the Helix Aspersa is one of the best snails of gastronomy by a view of the quality and of the organoleptic.
It's controlled, from the start to the adult snails, all of our snails, is reared by care, bringhing it on your table soft and savory.
The size(18-20g) is more little than other (Heliz Pomata, Helix Aspersa Maxima, Achatina Falcia), but it has quality gastronomics more high for the fragance, consistency and softness.
It's full of the proteine and few fatties, this elements are two of many other, that bringing our snails into the success. It's a good choice to the "traditional meals".
Good alternative also corroborated by the Biochemical analysis of snail's meal, by 100g of wasted product you can get:
14g of proteine
1,7g of glucide
0,8g of fatty
with also a good quantity of:
Calcium, Magnesium, Phosphorus and Vitamin C.
A full food, highly digestible and hypocaloric, 100g of snails develop only 80 calories.
