Dining on escargot experienced its first boom in ancient Rome (750 BCE). With the expansion of the Roman Empire, eating escargot became widespread throughout Europe. However , the breeding of vineyard snails in the Alpine region first became truly widespread with the rise of Christianity and the fasting rules this brought with it.
Nowadays a little known fact, escargots were a widespread delicacy in Austrian cuisine. Starting in the 18th century, Vienna was considered a veritable escargot stronghold and even had its own special snail market, where so-called â€śEscargot wenchesâ€ť sold their â€śVienna oystersâ€ť. The most popular ways to eat them were boiled or fried in bacon and served with mulled cabbage â€“ or even sugared!
Today, vineyard snails are a Slow Food Arc product and considered part of the culinary heritage of the Alps. A geographic arc leads from the French Alps to Vienna.