Salt the snails, flour them and cook them in sizzling oil for 3 minutes, with their openings facing the pan. Add the rosemary, salt and pepper, stir them and 2 minutes later add the wine. Let them come to the boil and they are ready to serve. Another option is to prepare a batter, using flour, salt, pepper, oregano and garlic (optional), fill the snails’ openings with this mixture and fry them in the oil and rosemary.