Lumache alla Trentina con Polenta

Ensure the snails are thoroughly purged and cleaned. Rinse them well under cold water.

In a large, heavy-bottomed pot or Dutch oven, heat the extra-virgin olive oil over medium heat. Add the diced pancetta and cook until it is crispy and its fat has rendered. Remove the crispy pancetta with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the finely chopped onion, finely chopped carrot, and finely chopped celery to the pot. Sauté gently, stirring occasionally, until the vegetables are softened, about 8-10 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.