Lumache alla Romana is an Italian dish originating from Rome. It's made with snails that are braised in a tomato sauce. The sauce is traditionally flavored with spicy chili, pungent anchovies, and mint. The snails should be wild or farmed, but high-quality canned snails can also be used if there are no other options.

As soon as the sauce thickens, the snails are added and the dish is cooked slowly for at least one hour. This dish is traditionally eaten for the Feast of Saint John the Baptist in late June, and it's served as an appetizer.