Stigghiole

Here is the historical precedent of modern and glamorous ' barbecue ': the popular stigghiole Peddler with his fucuni, large metal stove.

U stigghiaru is perhaps the most characteristic figure of the Sicilian gastronomy petty: he manipulates offal of chicken, or lamb and kid, by twisting the guts, cut them into strips and wash with water and salt, together with the ' network ' of the intestines of sheep, a long tufts of parsley or twisting them on scallions.

Then will cook on the grill, without the addition of other fats, and seasoning with salt and pepper.

Hugely popular in Palermo, the specialty is common to all of Sicily.

The stigghiole can I bake to stufatino Casserole with tomatoes, but it happens very rarely.