Stigghiola
Photo: Pequod76 · Public domain

History

Stigghiola has been documented in Palermo since the 16th century as the working-class street meat of the Ballaro and Vucciria quarters. The Spanish word 'estiglio' (entrail) gave it its name. The technique is to wrap cleaned lamb or veal intestines around a wooden skewer with spring onion and parsley, then grill on charcoal braziers until crisp at the edges. The brazier vendors (stigghiolari) on Piazza Carmine and along Via Castro Filippo maintain a near-unchanged form across 400 years. Standard accompaniments are a squeeze of lemon, salt and a plastic cup of cheap white wine; the snack costs two euros and is eaten standing on the cobbles.

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Common allergens: None

Make it at home

Yield 4Hands-on 30 minTotal 60 minDifficulty Intermediate

Ingredients

  • 500g lamb intestines, cleaned thoroughly
  • 8 spring onions, halved lengthwise
  • Fresh parsley, several stems
  • 4 wooden skewers, soaked
  • 2 lemons
  • Sea salt, black pepper
  • Extra-virgin olive oil

Method

  1. Rinse the cleaned intestines thoroughly in salted water for 30 minutes. Pat dry.
  2. Soak skewers in water 30 minutes to prevent burning.
  3. Wrap each intestine spirally around a skewer, alternating with a halved spring onion and parsley stems pressed against the wood.
  4. Light charcoal in a brazier or use a hot grill. Brush with olive oil.
  5. Grill the skewers over hot charcoal for 5 to 6 minutes per side until the intestines are crisp and charred.
  6. Salt and pepper liberally; serve immediately with lemon wedges. Eat with hands.

Tip from the editors. Lamb intestines are the canonical Palermitan choice; veal intestines (used in the Ballaro vendor variant) work but are thicker and take a minute longer per side.

Where to eat stigghiola

Stigghiola in Palermo

Stigghiolari del Ballaro ★ 4.5

€€ Street foodAlbergheriaUntil 01:00Cash only

The Ballaro stigghiolari fire charcoal braziers from 18:00 to past midnight in Palermo, the canonical after-dark Palermitan working-class street food.

TryStigghiola (grilled lamb intestines)

TipEat with lemon, no bread. Cash only. The Piazza Carmine vendors close last.

Directions

Mercato Notturno Borgo Vecchio ★ 4.3

€ Street foodBorgo VecchioCash only

Borgo Vecchio's night market on Piazzetta Mulino a Vento in Palermo fires charcoal braziers from 20:00 for grilled meat, panelle and frittole.

TryCarne arrostita, panelle, frittole

TipCash only. Peak hour is 23:00-02:00 on weekends; the grilled horse meat is a local order.

Directions

Antica Focacceria San Francesco ★ 4.1

€€ Street foodKalsaUntil 23:00

Antica Focacceria San Francesco in Palermo's Kalsa serves the full Palermitan street food carte from 11:00-23:00, the city's reliable late-evening.

TryPane ca' meusa, sfincione, panelle

TipCounter pickup is fastest. The terrace facing the basilica is the late-night seat.

Directions Book

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