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Raw stigghiole
Stigghiola being cooked

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]

It is listed as a prodotto agroalimentare tradizionale (PAT) by the Ministry of Agricultural, Food and Forestry Policies.[5]

Stigghioli have become very popular among Sicilian Americans in Brooklyn, New York, specifically in Gravesend and Bensonhurst, and are served at many summer barbecues.

See also

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References

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Stigghiola

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Stigghiola is a traditional Sicilian street food specialty from Palermo, made from the intestines of lamb, goat, or veal, which are cleaned, seasoned, skewered or wrapped around spring onions or leeks with parsley, grilled over an open flame until crispy, and typically served in bite-sized discs squeezed with lemon juice. This offal dish reflects Palermo's vibrant street food culture, where vendors known as stiggiholaros prepare it fresh at markets like Ballarò or Vucciria, often grilling it alongside other local favorites such as arancini and panelle. The preparation emphasizes resourcefulness, utilizing inexpensive animal parts in a way that yields a smoky, succulent texture with subtle herbal notes from the onions and parsley. It is recognized as a Prodotto Agroalimentare Tradizionale (PAT) by the Italian Ministry of Agricultural, Food and Forestry Policies. Historically tied to Sicily's multicultural influences, including possible roots in medieval Jewish and Muslim communities who favored non-pork offal dishes, stigghiola was once a staple for the working class but has evolved into a celebrated icon of regional cuisine. Today, stigghiola embodies the bold flavors of Sicilian , prized for its contrast of crisp exterior and tender interior, and is enjoyed hot from portable grills as a quick, affordable snack that highlights the island's emphasis on fresh, grilled meats and . While consumption has declined in modern diets, it remains a must-try for visitors exploring Palermo's culinary heritage, underscoring the city's role as a hub for authentic, unpretentious street eats.

Description

Composition and characteristics

Stigghiola is a traditional Sicilian primarily composed of cleaned animal intestines, typically from lamb or , though variations using guts also exist. These components are seasoned simply to highlight their natural flavors before being prepared for consumption. The dish exhibits a distinctive chewy texture derived from the grilled intestines, often featuring a crisp exterior from the process, which contributes to its appealing bite. Flavor-wise, stigghiola offers a savory, meaty profile with smoky undertones from , complemented by aromatic herbs that lend an earthy and robust quality overall. In its basic form, stigghiola consists of short lengths of intestines skewered in spirals, coiled, or wrapped around spring onions or leeks with , before being sliced into bite-sized discs post-cooking for easy eating. Nutritionally, as an offal-based food, it is high in protein and iron, providing essential nutrients from the animal's digestive organs, while the connective tissues contribute a gelatinous element rich in .

Serving style

Stigghiola is traditionally served hot immediately after , sliced into bite-sized discs to create portions that highlight its chewy texture from the base. These pieces are often squeezed with fresh lemon juice to provide acidity that balances the richness of the dish. A sprinkle of salt may be added for additional seasoning, enhancing the simple flavors. As a handheld street food, it is sold fresh from carts by vendors known as stigghiularu, allowing consumers to eat it on the go without utensils. In Palermo's bustling markets such as Ballarò and Vucciria, stigghiola is typically offered in single servings, making it an affordable quick bite priced around €2-3 as of 2025. This presentation suits its role as an accessible, impulsive treat amid the vibrant market atmosphere.

Origins

Etymology

The term stigghiola derives from the Latin word extilia, meaning "intestines" or "guts," with the form extiliola evolving through Sicilian dialectal adaptations to refer to the small, skewered portions of animal characteristic of the dish. This linguistic root reflects the straightforward nomenclature tied to the ingredient's nature, common in regional for offal-based foods. While the word itself traces to Latin, the culinary concept of stigghiola shows influences from ancient Greek colonization of , linking to terms and practices for grilled preparations similar to the modern Greek kokoretsi, a larger skewered lamb intestine dish. These Greek elements underscore Sicily's layered linguistic , where Hellenic culinary vocabulary blended with later Latin influences during the island's Roman period. In Sicilian dialect, particularly the Palermo variant, stigghiola is typically singular, with plural forms including stigghiole or stigghioli, emphasizing its regional specificity and lack of a direct standard Italian equivalent. The term's usage is documented in Sicilian culinary contexts from the onward, often associated with street vendors known as stigghiulari, who call out to attract customers in markets like Ballarò. This evolution solidified during the rise of affordable street foods in urban , tying the word to the dish's role in everyday palermitano life.

Historical development

The origins of stigghiola trace back to ancient practices in , linked to Greek colonization around the BCE, when offal-based dishes utilizing inexpensive animal parts were common, evolving from similar preparations like the Greek , a grilled lamb offal skewer. These early methods reflected resourcefulness in using byproducts, with the dish's name deriving from the Latin extilia for intestines, aligning with Roman influences during their rule over the island. During the medieval Arab-Norman period from the 9th to 12th centuries, stigghiola solidified as a food, born from the multicultural influences of Arab, Norman, and Jewish communities in , who prepared it as an affordable meal from livestock waste to minimize . This era's blend of culinary traditions emphasized , making dishes like stigghiola staples among lower socioeconomic groups in regions like . By the 19th and 20th centuries, amid Sicily's industrialization and urbanization, stigghiola transformed into an iconic street food, hawked by specialized vendors called stigghiolari who grilled it on portable carts in bustling markets. Often viewed as a "food of the poor," it paralleled Southern U.S. chitlins in its association with economic hardship and resourcefulness among working-class populations. In the , stigghiola received official recognition as a (PAT) from Italy's Ministry of Agricultural, Food and Forestry Policies, safeguarding its time-honored and elevating its status as a item. Concurrently, late 19th- and early 20th-century Sicilian waves carried to American communities, where it persists in Brooklyn's Sicilian enclaves through festivals and barbecues evoking homeland traditions.

Preparation

Ingredients

The primary ingredient in stigghiola is fresh intestines sourced from young lamb, which is the most common variety due to its tenderness and mild flavor, though or intestines are also used depending on regional availability. These components are obtained from local butchers in , where emphasis is placed on animals raised in traditional, pasture-based systems to ensure freshness and quality. Seasonings play a crucial role in enhancing the dish's aroma and taste, with fresh added for its bright, herbaceous freshness, while provides pungency and depth. Salt is essential for cleaning the intestines and drawing out excess moisture. The intestines undergo rigorous cleaning—typically involving repeated rinsing in and salt—to remove any bitterness and residual contents, ensuring a clean . For structure and added moisture during cooking, the seasoned intestines are wrapped around spring onions or leeks, which also impart a mild ; in some preparations, from is used as an outer layer to bind the mixture and prevent drying. These wrapping elements are sourced locally to maintain authenticity and seasonal freshness. As an offal-based dish, stigghiola is high in purines, making it unsuitable for individuals with or those on low-purine diets, though it is naturally gluten-free.

Cooking process

The preparation of stigghiola begins with thorough cleaning of the lamb or kid intestines to remove impurities and ensure . The intestines are first soaked in a mixture of and salt for 1 to 2 hours, which helps to draw out residues and degrease the surfaces. After soaking, they are scraped gently with a knife along the inner and outer walls to eliminate any remaining or , followed by multiple rinses under running until the water runs clear. This meticulous is essential for handling raw and preventing bacterial contamination. Once cleaned and dried, the intestines are seasoned and assembled. They are typically stuffed loosely or wrapped tightly around bundles of chopped , onions, and other such as spring onions or leeks, which infuse flavor during cooking; plays a key role in providing aromatic depth. The assembly can involve coiling the intestines in a spiral fashion around the vegetable and herb mixture or skewering segments on metal rods for stability, ensuring the contents remain secure without overstuffing to avoid bursting on the grill. The grilling technique is central to achieving the dish's characteristic smoky char and tenderness. The prepared stigghiola are placed over a medium-hot charcoal or wood fire, traditionally using portable grills by street vendors in Sicilian markets, and cooked for 10 to 15 minutes. They must be turned frequently with tongs to ensure even browning on all sides while monitoring to prevent the casings from splitting. For safety, the internal temperature should reach at least 75°C to eliminate potential pathogens in the raw offal. After grilling, the stigghiola are removed from the heat and allowed to rest briefly for 2 to 3 minutes, permitting juices to redistribute. They are then sliced into thin discs crosswise, revealing the herb-infused interior, ready for immediate consumption in traditional settings. This final step highlights the dish's rustic simplicity in Sicilian culture.

Cultural significance

Role in Sicilian street food

Stigghiola occupies a central place in Palermo's culture, where it is sold by specialized vendors known as stigghiolari or stigghiolaru, who operate from mobile carts and stalls in the city's historic markets such as Ballarò, Capo, and Vucciria. These vendors, often part of generational family businesses, grill the intestines over charcoal fires, filling the narrow alleys with the aromatic smoke of roasting meat seasoned with and . This practice draws from ancient traditions rooted in poor , transforming humble into a staple that embodies Sicilian resourcefulness and has sustained urban street vending for generations. In daily life, stigghiola integrates seamlessly into Palermo's vibrant evening and weekend routines, particularly at friggitoria stalls that combine grilled items like this with fried snacks such as panelle and arancini. Peak sales occur during these times, when locals and visitors gather in the markets after work or on days off, eating the skewers standing up for €3-4 each as a quick, communal bite. This accessibility makes it an affordable protein source for working-class Palermitans, supporting the local economy by preserving artisanal skills and attracting tourists to these lively public spaces. Socially, stigghiola serves as a great equalizer, bridging social classes in Palermo's bustling markets where people from all backgrounds share in the experience, fostering community and conversation during group breaks or casual encounters. Its communal consumption enhances the sensory immersion of the scene, with the sizzle of grills and mingled aromas creating an inviting atmosphere in historic districts. During festivals like the Festino di Santa Rosalia on July 14-15, stigghiola becomes even more prominent, grilled abundantly alongside other treats to celebrate Palermo's and reinforce cultural ties.

Recognition and diaspora

Stigghiola has been officially recognized as a traditional Italian agri-food product (PAT) by Italy's Ministry of Agricultural, Food and Forestry Policies, a designation that safeguards its authentic preparation methods rooted in Sicilian traditions. This status underscores its cultural importance as a symbol of regional derived from humble origins in cuisine. Preservation efforts for stigghiola align with broader initiatives to promote Sicilian culinary heritage against modern homogenization, including support from boards that highlight it in travel promotions and educational programs on traditional foods. The dish features prominently in events like the Street Food Fest, an annual celebration of local specialties that began in and attracts hundreds of thousands of visitors, fostering appreciation for offal-based dishes among younger generations through tastings and demonstrations. In the Sicilian , stigghiola has been adapted in communities abroad, particularly among Italian-Americans in , New York, where it appears at summer festivals like the Festa di Santa Rosalia.

Variations

Regional differences

In , the traditional stigghiola features skewered lamb intestines seasoned with and leeks, grilled strictly over open flames to achieve a charred exterior while retaining the offal's natural juices. A notable variation appears in Ragusa, where the dish is known as turciniuna and prepared by baking lamb entrails rolled with onions, cheese, , and breadcrumbs in a for a slower cooking process that enhances tenderness. In eastern , such as , chicken guts are used for stigghiola. Stigghiola belongs to a broader tradition of Italian offal dishes, such as the Roman trippa alla romana, a slow-cooked tripe stew flavored with tomatoes, mint, and pecorino cheese, which similarly utilizes animal intestines but in a simmered rather than grilled form. Other regional Italian preparations, like the Roman rigatoni con la pajata featuring veal intestines in a tomato sauce, highlight the country's quinto quarto (fifth quarter) cuisine that repurposes organ meats, though stigghiola stands out for its skewered grilling and street-side immediacy. On a global scale, stigghiola echoes other offal-centric dishes that embody the nose-to-tail philosophy of utilizing every part of the animal, such as the Scottish , a stuffed with sheep's heart, liver, and lungs mixed with and spices, boiled in a stomach lining. Similarly, the French , a coarse crafted from intestines, onions, wine, and spices, shares stigghiola's focus on seasoned gut meats, often grilled or pan-fried, promoting sustainable use of less desirable cuts. In the United States, stigghiola parallels (or ), a Southern dish of cleaned and boiled pork small intestines, frequently seasoned and fried, both originating as economical foods for the amid scarcity. This resemblance underscores shared humble roots, with becoming a staple in traditions, though stigghiola's lamb or kid focus and skewer format differentiate it from the pork-based preparation. Mediterranean connections are evident in the Greek kokoretsi, a spit-roasted assemblage of lamb or offal wrapped in intestines and seasoned with herbs, mirroring stigghiola's grilling method and ancient origins tied to Sicily's Greek heritage. Reflecting this cultural exchange, both dishes transform into portable, flavorful skewers suitable for communal feasts. What distinguishes stigghiola from these counterparts is its emphasis on portability and immediacy as a , consumed hot off the grill with minimal accompaniments like and salt, in contrast to the more elaborate, sit-down servings of or the stewed formats of dishes.

References

  1. https://www.atlasobscura.com/foods/stigghiola-grilled-lamb-intestines-palermo
  2. http://www.bestofsicily.com/mag/art237.htm
  3. https://www.sciencedirect.com/science/article/pii/S1878450X22000178
  4. https://www.greatitalianchefs.com/features/sicily-street-food-offal
  5. https://pmc.ncbi.nlm.nih.gov/articles/PMC11174546/
  6. https://www.healthline.com/nutrition/organ-meats
  7. https://www.palermostreetfood.com/blog/2019/2/15/palermos-hardcore-street-food-stigghiole
  8. https://experiencesicily.com/2013/12/04/a-butcher-making-la-stigghiola-outside-his-shop/
  9. https://wearepalermo.com/news/sicilian-street-food-specialities/
  10. https://www.strettoweb.com/2021/06/origini-e-curiosita-della-stigghiola-siciliana/1198561/
  11. https://www.tourofsicily.com/the-history-of-sicilian-cuisine/
  12. https://www.eatingeurope.com/blog/palermo-street-food/
  13. https://www.palermowonders.com/the-origins-of-sicilian-food/
  14. http://ilregno2s.blogspot.com/2025/08/bensonhurst-honors-santa-rosalia-with.html
  15. https://www.tasteatlas.com/stigghiola
  16. https://www.jidlonacestach.cz/en/stigghiola/
  17. https://italianismo.com.br/en/stigghiola-sicilia/
  18. https://www.bestofsicily.com/mag/art237.htm
  19. https://www.healthline.com/health/foods-to-avoid-with-gout
  20. https://www.panperfocaccia.eu/forum/stigghiole-caltagironesi-t17799.html
  21. https://www.palermoatavola.com/wp/tag/stigghiole/
  22. https://www.ricettegourmet.com/piatti-tipici-italiani/piatti-tipici-siciliani/stigghiola/
  23. https://www.servsafeinternational.com/downloads/it/forms/pdf/IT.SSF.Intl.Italy.Food.Safety.Requirements.pdf
  24. https://www.buonissimo.it/lericette/stigghiola-280712
  25. https://www.granconsigliodellaforchetta.it/cucina-tipica/stigghiole/
  26. https://www.sicilfood.eu/stigghiole-alla-palermitana/
  27. https://www.streaty.com/blog/street-food-palermo-what-is-it/
  28. https://www.visitsicily.info/en/sapore/palermo-street-food-3/
  29. https://sicilianfoodculture.com/festino-di-santa-rosalia-traditions-and-food-in-palermo/
  30. https://www.eatingeurope.com/blog/palermo-market/
  31. http://ilregno2s.blogspot.com/2024/08/a-look-at-2024-feast-of-santa-rosalia.html
  32. https://sicilianfoodculture.com/bizarre-foods-sicily/
  33. https://casamiatours.com/the-unique-flavors-of-hyblaean-cuisine/
  34. http://www.puravidabarocca.com/en/typical-products.html
  35. https://www.instagram.com/reel/DF-1J2vsfQD/
  36. https://www.tasteatlas.com/best-rated-offal-dishes-in-italy
  37. https://www.bbc.com/news/magazine-21128089
  38. https://spice.alibaba.com/spice-basics/andouillette-sausage
  39. https://europeoftales.net/15-things-to-eat-in-palermo-and-where/
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