The stigghiola (pl.: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola,[1] is a Sicilian food typical of the streets of the city of Palermo. It consists of guts (usually of lamb, but also of goat or chicken) which are washed in water and salt, seasoned with parsley and often with onion and other pot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on the grill.[2][3] The dish is generally prepared and sold as a street food.[4] In Ragusa, the dish is baked in a casserole and is known as turciniuna.[4]
^Giovanni Ruffino, Nara Bernardi. Per una ricerca sulla cultura alimentare e sul lessico gastronomico in Sicilia. Centro di studi filologici e linguistici siciliani, 2000.
^Alba Allotta. La Cucina Siciliana. Newton Compton, 2012. ISBN8854146129.
^Roberto Alajmo. Palermo è una cipolla. GLF Laterza, 2005. ISBN8842074365.
