Stigghiola
Stigghiola are rustic skewers made from lamb or kid goat intestines, tightly wrapped around a stalk and slowly roasted over live coals. The outside becomes crisp and well-browned, while the inside stays juicy and intense, with aromas of smoke, fat, and parsley. They are eaten piping hot, often with a squeeze of lemon and a pinch of salt. In Palermo, they are the perfect bite to enjoy standing among the stalls of the markets or during an evening stroll.
Why it matters
Stigghiola is one of the most authentic symbols of Palermo’s street food. It represents the city’s traditional working-class cuisine, born from the art of valuing every part of the animal and turning it into unforgettable flavor. The aroma of stigghiola grilling over charcoal is an essential part of the identity of historic markets such as Capo and Ballarò.
Origin story
The origins of stigghiola lie in Sicilian pastoral traditions and in humble rural cooking, when offal was salvaged and cooked directly over hot coals. In Palermo this preparation evolved into one of the pillars of urban street food, especially widespread in popular markets and neighborhood festivals. Over time, the recipe has remained surprisingly faithful to its original version.
Typical ingredients
Find it in the Trouvenir app
Verified restaurants, maps and cultural context for every local dish.
Download the appExperience Stigghiola on the go
Find the most authentic restaurants, learn the recipe's roots and save your food-trail in Italy.
- Verified trattorie
- Seasonal availability
- Cultural context
Free · iOS and Android · No subscription
Questions about Stigghiola
What is Stigghiola?
Stigghiola are rustic skewers made from lamb or kid goat intestines, tightly wrapped around a stalk and slowly roasted over live coals. The outside becomes crisp and well-browned, while the inside stays juicy and intense, with aromas of smoke, fat, and parsley. They are eaten piping hot, often with a squeeze of lemon and a pinch of salt. In Palermo, they are the perfect bite to enjoy standing among the stalls of the markets or during an evening stroll.
Where to eat Stigghiola in Palermo?
Look for traditional trattorias and restaurants in the historic centre of Palermo that value local products and traditional recipes.
What are the ingredients of Stigghiola?
The main ingredients of Stigghiola are: budella di agnello o capretto, prezzemolo, limone, sale.
How much does Stigghiola cost in Palermo?
The price of Stigghiola in Palermo is typically €3–6.
Take Trouvenir with you
iOS and Android. Free with a one-time Premium option. No subscription.