Slow food in the most literal sense of the word: In November, Bachelor students from the Tourism & Hospitality Management Study Programs visited Vienna’s first and only snail farm on the outskirts of the city.
Breeding snails? In Vienna? Andreas Gugumuck founded Vienna’s first snail factory nine years ago, reviving an old tradition. Until well into the 1940s, but especially in the 18th century, Vienna was a real “snail metropolis”. The so-called “Viennese oyster” was a popular delicacy in all social classes and was even exported to France. After the Second World War, however, knowledge about the breeding and processing of the snail was forgotten.
Andreas Gugumuck founded the Gugumuck-Hof and his snail farm in Favoriten in 2014. With this sustainable business concept, he wanted to revive a forgotten Viennese tradition and develop a regional, healthy alternative to meat. His success has proved him right, as many Viennese restaurants now offer Viennese snails on their menus, and his processed products are also available in delicatessens and even in some supermarkets.
What do snails taste like?
Of course, the students also had to taste the snails! After a tour of the business, organized by lecturer Andrea Strohmayer for students studying Gastronomy and Culinary Management, Andreas Gugumuck served up snail specialities. While he talked about the challenges and successes of his sustainable business concept, the students sampled snail caviar, snail liver and classically prepared snails.
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