Stigghiole

Stigghiole are a classic street food of Palermo, Sicily, consisting of grilled lamb or goat intestines wrapped around spring onions or leeks. The dish has deep roots in the city’s cucina povera tradition, where offal was transformed into a flavorful, affordable meal for the working class. The name derives from the Sicilian word *stigghiu*, meaning “intestine.”

Key ingredients are the cleaned intestines, seasoned simply with salt, lemon, and sometimes parsley, then coiled around a scallion or wild fennel stalk and cooked over hot coals. A great version is defined by its texture: the exterior should be crisp and charred from the grill, while the interior remains tender and juicy. The allium core softens as it cooks, releasing a sweet, mellow counterpoint to the smoky, mineral-rich meat.

In Palermo, stigghiole are a staple at street stalls and markets. *Where The Foodies Go* highlights two essential spots: **Da John**, a beloved kiosk known for its expertly charred, well-seasoned skewers, and the **Mercato di Ballarò**, where multiple vendors compete over live-fire grills, offering a taste of the city’s vibrant street-food culture. Regional variations are minimal, though some cooks substitute wild fennel for the spring onion or add a pinch of black pepper. Outside Sicily, similar preparations appear in other Mediterranean cuisines, but Palermo’s version remains the definitive expression of this humble, intensely savory dish.