Yes, go to a good restaurant, the proper recipe is taking forever (days).

Yes: don't.

Eat them in southern Italy. They’re cheaper and you can actually eat more than 5 in a sitting. They vary from 1cm to 2.5cm in size, and you can have a dishful of them.

My grandma used to cook them in the summer with tomatoes and onions in a little clear soup.

In Apulia you might find Municeddhe, which are just cooked with oil and butter and maybe herbs (as far as I know). They’re amazing.

You could also try in Catalonia, it's also a local dish (there are several preparations). Personally I don't particularly like the taste of snails themselves, but I don't think they are gross. It's just like "ground clams" in a way.

Think of them like oysters or mussels. Snail is often prepared with lots of garlic, pesto, or cheese-ish things. The south of France styles are pretty easily taken, since there’s more garlic than snail :).

In garlic butter sauce with white bread to soak it in. Very tasty. Snails are chicken taste-wise, and texture-wise - not that much different from the chewier bits that you can fish out from a bowl of Boston clam chowder.

Don’t think about it.