maison romanzini
For three generations, since 1921, we've been developing family know-how around a product of pure French gastronomic tradition: the snail.
We are recognised for our expertise : producing snail meat that is perfectly sized and conforms to specifications, using scrupulously selected ingredients. We follow rigorous product control and safety procedures.
Between tradition and innovation, our family-run business preserves the know-how of yesteryear to produce gourmet, top-quality products, while pursuing a policy of constant optimisation.
The adventure of a century
For three generations, since 1921, we've been developing family know-how around a product of pure French gastronomic tradition: the snail.
We are recognised for our expertise : producing snail meat that is perfectly sized and conforms to specifications, using scrupulously selected ingredients. We follow rigorous product control and safety procedures.
Between tradition and innovation, our family-run business preserves the know-how of yesteryear to produce gourmet, top-quality products, while pursuing a policy of constant optimisation.
In 2023, Olivier Romanzini took over the reins of the family business on his own, passionately carrying on the legacy of three generations while injecting a new dynamic.
105
years of expertise
75MILLION
of transformed parts each year
3
production sites
40
exporting countries
Our expertise
The raw material: Burgundy snails
The Burgundy snail (Helix Pomatia), a true symbol of French gastronomy, is distinguished by its delicate flesh and unique flavour. Formerly collected in Burgundy, it is now harvested in the wild in Central Europe, in regions where nature remains unspoilt.
Its sensitivity to pollution and dependence on favourable climatic conditions make it a fragile treasure.
Mastering the material
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
Our expertise
The Burgundy snail (Helix Pomatia), a true symbol of French gastronomy, is distinguished by its delicate flesh and unique flavour. Formerly collected in Burgundy, it is now harvested in the wild in Central Europe, in regions where nature remains unspoilt.
Its sensitivity to pollution and dependence on favourable climatic conditions make it a fragile treasure.
Mastering the material
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
Our expertise
The Burgundy snail (Helix Pomatia), a true symbol of French gastronomy, is distinguished by its delicate flesh and unique flavour. Formerly collected in Burgundy, it is now harvested in the wild in Central Europe, in regions where nature remains unspoilt.
Its sensitivity to pollution and dependence on favourable climatic conditions make it a fragile treasure.
Mastering the material
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
The Burgundy snail
Snails are harvested in the wild and are subject to the vagaries of the weather. Harvesting takes place in the spring and lasts an average of 3 weeks. It is carried out by the inhabitants of the producing countries and is regulated in those countries.
We have our own raw material processing units, located in the Czech Republic and Romania, enabling us to control the raw material from the moment it is harvested right through to the end customer.
to the end customer. As close as possible to collectors and processors, we are always careful to offer consistent prices so that the collection subsidiary can survive.
to survive.
Our long history and reputation have enabled us to forge links with many partners in other countries with whom we have worked for decades.
We need to have an established relationship with our suppliers in order to guarantee our purchases of materials for the year, which enables us to secure our supplies as much as possible.
Key dates
