of you was in Palermo, it may not have noticed, the importance of Palermo damage to the food-on the road, often consists of processed specialty symbol of the island's food culture .
One of the specialties of the most popular street food in Palermo is without doubt "the stigghiola.
If you enter the old town, but also in the suburbs, three in the afternoon, then it is easy to stumble into stalls wrapped in the smell of smoking grills stigghiola that are roasted outdoors, the ritual takes place all day although party.
around these stalls you will find dozens of people intent on eating, drinking and chatting.
come in pairs, young and old, women and children, by car or motorbike, workers or employees, but also
elegant men in suits. There is all around them smoking grills
and is expected to be fired, looking towards the gridiron impatient, until the stigghiolaro extracts a rib from coal puts on a counter, cut into pieces the size of the spray salt and lemon on a plate and puts everyone eats with his hands these hot treats.
But what are le stigghiola ? Altro non sono che budella d'agnello.
La più semplice delle versioni è costituita da un ciuffo di prezzemolo e dall'omento attorno ai quali vengono attorcigliati i budellini del capretto o dell'agnello, in una variante, vengono avvolte le cipolle scalogne. Vengono cotte sulla brace con l'aggiunta di solo sale.
Un consiglio, mai dico mai cuocerli in casa, l'odore non verrebbe mai via!
Molti di voi inorridiranno all'idea di mangiare queste budelline, ma posso assicurarvi che sono buone. Personalmente, in strada non riesco a mangiarle, ma quando, di tanto in tanto ci riuniamo con gli amici and someone can have them prepare their own butcher, then I eat some treat. As in this case!
few days ago, we gathered at Villa Maio, a beautiful country house, where from time to time
we gather with friends. Each of us usually prepares a dish with a predetermined menu
and from time to time we grant an unscheduled very welcome!
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