Stigghiola

{{Short description|Italian meat dish originating from Sicily}}

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File:Stigghiole alla Pescheria di Catania.JPG

File:Stigghiola cooking.jpg

The stigghiola ({{plural form}}: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola,{{cite book|last=Giovanni Ruffino, Nara Bernardi|title=Per una ricerca sulla cultura alimentare e sul lessico gastronomico in Sicilia|publisher=Centro di studi filologici e linguistici siciliani, 2000}} 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.{{cite book|last=Alba Allotta|title=La Cucina Siciliana|publisher=Newton Compton, 2012|isbn=8854146129}}{{cite book|last=Roberto Alajmo|title=Palermo è una cipolla|publisher=GLF Laterza, 2005|isbn=8842074365}} The dish is generally prepared and sold as a street food.{{cite book|last=Gillian Riley|title=The Oxford Companion to Italian Food|publisher=Oxford University Press, 2007|isbn=0198606176|url-access=registration|url=https://archive.org/details/oxfordcompaniont0000rile}} In Ragusa, the dish is baked in a casserole and is known as turciniuna.{{cite book|last=Gillian Riley|title=The Oxford Companion to Italian Food|publisher=Oxford University Press, 2007|isbn=0198606176|url-access=registration|url=https://archive.org/details/oxfordcompaniont0000rile}}

It is listed as a {{lang|it|prodotto agroalimentare tradizionale}} (PAT) by the Ministry of Agricultural, Food and Forestry Policies.Mipaaf. [http://www.politicheagricole.it/flex/cm/pages/ServeBLOB.php/L/IT/IDPagina/3276 List of traditional food products].

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