Part 11/12:
In a delightful twist, one can replicate the ancient dish of cocleas in modern times. After cooking the snails in the garum-infused oil, they can be plated either on a salad, served alone, or theatrically placed back in their shells. Despite the culinary reverence of ancient, wild snails, the modern palate might find the flavors intriguing but less appealing compared to contemporary garlic-rich preparations.