At the beginning of October the Escargot Festival will revive the long tradition of snail breeding in Vienna: ambitious chefs bring Viennese escargot onto the menu of countless top restaurants.
Escargot is considered a delicacy among gourmets all around the world. The Viennese farmer Andreas Gugumuck has been breeding Viennese snails for several years and supplies the best Austrian gastronomic locations with his tasty tidbits. Together with the online restaurant guide DiningCity, the breeder is organizing the Vienna Escargot Festival from October 1 to 7, 2012. Each of the chefs in the participating restaurants creates a special escargot dish in the tradition of Viennese Cuisine. The highlight of the Escargot Festival is a culinary art intervention at the Natural History Museum on October 6th as part of the Long Night of the Museums.
Until the beginning of the 20th century, Vienna was a stronghold for snail lovers. Snails were particularly popular as a dish during Lent because they were not considered to be meat. There was even a snail market behind St. Peter's Church. Snails were served as a snack - boiled and with sugar, baked, or fried with bacon and sauerkraut. Today Andreas Gugumuck supplies top restaurants with traditionally-bred escargot from his 400 year old farm in the south of Vienna. Among his most noteworthy specialties are also snail caviar and snail liver.
The Vienna Escargot Festival
October 1-7, 2012