Genesis Mediterranean Products


  • 1 pound of snails (thick)
  • Olive oil
  • 1 shot of vinegar
  • 1 tea cup flour
  • Salt


Wash well the snails (with plain water). Prepare the flour, mixing it with salt. Put the olive oil in the pan and at the same time flour the snails. Once the oil is ready, put one by one in the pan the snails placing them face down. After 5 minutes of cooking, turn off the stove and bathe the snails with vinegar.


  • 6 ounces canned tuna
  • 10 ounces cherry tomatoes, diced
  • 5 leaves fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1 tablespoon salt-cured capers, rinsed to remove salt
  • 1 shallot, finely chopped
  • 2 tablespoons extra-virgin olive oil (optional)
  • 8 ounces fregola
  • 1 tablespoon grated bottarga
  • Salt to taste


  • 1 pound fresh (or 10 ounces dried) linguine
  • ¼ cup olive oil
  • Grated zest and juice of 1 lemon
  • 1/3 cup freshly grated Parmesan
  • Handful of fresh basil, leaves only
  • 7 ounces feta cheese, crumbled
  • 2 tablespoons toasted pine nuts

A fresh and colourful salad that's great with grilled meats, or on its own as a main



4 large vine tomatoes, cut into irregular wedges

1 cucumber, peeled, deseeded, then roughly chopped

½ a red onion, thinly sliced

16 Kalamata olives

1 tsp dried oregano

85g feta cheese, cut into chunks (barrel matured feta is the best)

4 tbsp Greek extra virgin olive oil

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