stigghiola
Sign in to savethumb|Raw stigghiole thumb|Stigghiola being cooked The stigghiola (: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola, 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. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and is known as turciniuna.
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Within Vinony's link graph, stigghiola is referenced by 250 other articles, and connects out to Sevpuri, Italian and meat.
It sits within the topics Cuisine of New York City, Cuisine of Sicily and Grilled skewers.
Its subject is documented across 11 Wikipedia language editions.
Wikidata facts
- Instance of
- meat dish
- Has part
- intestine
- Country of origin
- Italy
- Image
- Stigghiole alla Pescheria di Catania.JPG
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- Commons category
- Stigghiole
- course
- main course
- cuisine
- Sicilian cuisine
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
2 sectionsContents
- See also
- References
thumb|Raw stigghiole thumb|Stigghiola being cooked The stigghiola (: stigghiole in Italian or stigghioli in Sicilian), also known as stigghiuola, 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. The dish is generally prepared and sold as a street food. In Ragusa, the dish is baked in a casserole and is known as turciniuna.
It is listed as a (PAT) by the Ministry of Agricultural, Food and Forestry Policies.
Excerpted from Wikipedia’s “stigghiola” article, available under the CC BY-SA 4.0 licence.
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Available in 11 languages
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