Thestigghiola (pl.:stigghiole inItalian orstigghioli inSicilian), also known asstigghiuola,[1] is aSicilian food typical of the streets of the city ofPalermo. It consists ofguts (usually oflamb, but also ofgoat orchicken) which are washed in water and salt, seasoned withparsley and often withonion and otherpot herbs, then stuck on a skewer or rolled around a leek, and finally cooked directly on thegrill.[2][3] The dish is generally prepared and sold as astreet food.[4] InRagusa, the dish is baked in a casserole and is known asturciniuna.[4]
It is listed as aprodotto agroalimentare tradizionale (PAT) by theMinistry of Agricultural, Food and Forestry Policies.[5]
Stigghioli have become very popular amongSicilian Americans inBrooklyn, New York, specifically inGravesend andBensonhurst, and are served at many summer barbecues.
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