**5. Conclusions**

To the best of our knowledge, this work reports, for the first time, the fatty acid composition of *T. pisana* samples and their variation as a result of heat processing, and the first time of fatty acid composition in *E. vermiculata, T. pisana,* and *C. aspersum* collected in Sicily (Southern Italy). The results showed a species-specific variation of FA contents in the land snails samples examined after boiling, showing the highest UFA decrease in *T. pisana* samples.

The results demonstrate that the land snail species examined could be a good source of MUFA and PUFA and their contents are species-specific. Boiling could be an adequate cooking procedure for land snail consumption according to retained nutritional and healthy criteria (PUFA contents and ω-6/ω-3 ratio). Furthermore, the boiling process can safeguard consumers against potentially pathogenic microorganisms. Given that boiling losses seem to be related to cooking time and temperature, further studies are needed to find the best cooking condition in order to preserve the best nutritional composition criteria of land snails.

**Author Contributions:** Conceptualization, F.G.G. and G.C.; methodology, F.G.G., A.M. and G.C.; validation, A.M., A.A., N.C. and G.L.C.; formal analysis F.G.G. and G.C.; investigation, A.P., A.U. and N.C.; data curation, A.U., R.C., G.C. and F.G.G.; writing—original draft preparation, F.G.G. and G.C.; writing—review and editing N.C., A.P., A.A., V.F. and A.V.; visualization, V.F. and A.A.; supervision, V.F.; project administration, V.F.; funding acquisition, V.F.

**Funding:** This research was funded by MINISTERO DELLA SALUTE, gran<sup>t</sup> number RC IZS SI 16/15.

**Acknowledgments:** The authors thank Barbara Randisi for the technical support.

**Conflicts of Interest:** The authors declare no conflicts of interest. The funders had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript; or in the decision to publish the results.
