Stigghiola is a traditional Sicilian street food, primarily associated with the city of Palermo. The dish is made from lamb or goat intestines, although variations using chicken or calf intestines exist. Traditionally, the intestines are thoroughly washed, often seasoned with parsley, and sometimes with onions or other herbs. Once prepared, the intestines are skewered onto sticks or wrapped around green onions (scallions) then grilled.

The origins of Stigghiola are deeply rooted in Sicilian culinary history, reflecting a utilitarian approach to cooking where no part of an animal is wasted. Sicily's rich and diverse past, including periods under Greek, Roman, Arab, and Spanish rule, has influenced its food culture, resulting in unique dishes such as this. The preparation of Stigghiola aligns with practices common in Mediterranean and Middle Eastern cuisines, which also utilize lamb and goat intestines for dishes such as kokoretsi in Greece and andouillette in France.

Stigghiola is typically sold by street vendors who grill the intestines over an open flame and serve them hot, often as a snack or appetizer. The dish is especially popular during local festivals and fairs, where the aroma of grilling Stigghiola draws in crowds.

Culturally, Stigghiola is more than just a food item; it is part of the vibrant street food scene for which Palermo is known. Street food, including Stigghiola, offers insight into the everyday life and social interactions of Sicilians. While it may not be widely known outside of Italy, Stigghiola is cherished by locals and considered a delicacy that illustrates the resourcefulness and culinary tradition of Sicily.