Stigghiola
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]
Stigggholi have become very popular among Sicilian Americans in Brooklyn, New York, specifically in Gravesend and Bensonhurst and are served at many summer barbeques.
See also
[edit]
References
[edit]- ^ 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. ISBN 8854146129.
- ^ Roberto Alajmo. Palermo è una cipolla. GLF Laterza, 2005. ISBN 8842074365.
- ^ a b Gillian Riley. The Oxford Companion to Italian Food. Oxford University Press, 2007. ISBN 0198606176.
- ^ Mipaaf. List of traditional food products.
 | This meat-related article is a stub. You can help Wikipedia by expanding it. |
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |