Typical dish of Palermo
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.
Season: Tutto l'anno€3–6
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
budella di agnello o caprettoprezzemololimonesale
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