Stigghiola – lamb guts

Stigghiola – Pequod76 Pubblico dominio


  • gutted (particularly lamb guts)


From Wikipedia, the free encyclopedia.
Stigghiola is a typical Sicilian and Palermo cuisine dish whose essential ingredient is gutted (particularly lamb guts). It is a specific Sicilian product, which enjoys official recognition, thanks to the inclusion in the list of traditional Italian food products (PAT) of the Ministry of Agriculture, Food and Forestry (MIPAAF).

How to make Stigghiola

Stigghiola is a dish that is generally prepared and served on the street by the so-called stigghiularu. It consists of guts of lamb (but also kid or calf), washed in water and salt, seasoned with parsley, with or without onion, threaded on a skewer, or rolled around a spring onion, and cooked directly on the grill, eaten hot, seasoned with salt and lemon. A similar dish also belongs to the Greek cuisine, kokoretsi (κοκορέτσι), that is a sort of big stigghiola grilled with entrails and offal, usually of lamb, typical of Easter time. In most cases, they are eaten on the street in some stalls. Characteristic is the smell that can be recognized in the road, the effect of smoke sometimes caused by the stigghiolaro to attract people to taste it.

Regional Recipe from Sicily


Da Wikipedia, l’enciclopedia libera.

La stigghiola è un tipico piatto della cucina siciliana e palermitana, che ha come ingrediente base le budella (in particolare quelle di agnello). È un prodotto tipico siciliano, che gode di riconoscimento ufficiale, grazie all’inserimento nella lista dei prodotti agroalimentari tradizionali italiani (PAT) del Ministero delle politiche agricole alimentari e forestali (MIPAAF).


È un piatto che viene generalmente preparato e servito per strada dal cosiddetto stigghiularu. Consiste di budella di agnello (ma anche capretto o vitello), lavate in acqua e sale, condite con prezzemolo, con o senza cipolla, infilzate in uno spiedino, o arrotolate attorno a un cipollotto, e cucinate direttamente sulla brace. Si mangiano calde, condite con sale e limone. Un piatto simile appartiene anche alla cucina greca, il kokoretsi (κοκορέτσι), ovvero una sorta di grossa stigghiola cotta alla brace con all’interno interiora e frattaglie generalmente di agnello tipica del periodo pasquale. Nella maggior parte dei casi si mangiano per strada in qualche bancarella. Caratteristico l’odore che si riconosce per strada, effetto del fumo talvolta provocato di proposito a maestria dallo stigghiolaro per attirare gente all’assaggio.

Sardinia – Sardegna Salami


Pork Salami

The Capocollo, done by the muscles of the pig’s upper cervical region, is a product salted and seasoned, to be consumed raw.


Pork Salami

The fleshy part of the pillow is kept the same as hairdressers, and ham, like bacon, is subjected to salting and pressing peppering.


Pork Salami

Fillet of pork called depending on the area ambidighedda, anguiddha, musteba, is prepared as the meat sausage, sometimes leaving it to soak in vinegar or white wine for 4-5 days, then flavored with garlic and pepper.


Pork Salami

The pork belly fat is preserved with a procedure similar to that followed for the ham, with one important difference: the press’s absence.

Sa supressada

Pork Salami

Cut into pieces the lean meat of choice and fat. It is mixed with salt and spices and stuffed into the ventricle or bowel cancer (the most valuable and most robust) and is held pressed.

Salame di Tergu

Pork Salami

The first choice of lean meat (only the leg) is cut by hand by adding a small percentage of hard fat mixed very well with hands until dough is uniform and stuffed into the gut kind.

Salsiccia Sarda

Pork Salami

Sausage made from coarsely ground pork shoulder and belly; it is flavored with salt, pepper, and garlic, with the possible addition of chili and other spices, then stuffed into a casing, formed into a horseshoe shape, and aged at least 3 weeks.


Pork Salami

Pork Salami Salami blood sausage featuring sugar, raisins, herbs like thyme and mint, Pecorino, chopped boiled chard, and more.
Often spread on pane carasau, because they are soft even after boiling.

Su Zurette

Lamb or sheep

Blood sausage flavored with mint and Pecorino.
Often spread on pane carasau, because they are soft even after boiling.

Testa in Cassetta

Pork Salami

The head in the box is prepared from a pig’s head (except the brain), with rind Sardinian sea salt, ground pepper, tasty nutmeg whiskey, lemon rind, grated or shredded.



  • semolina dough


Filindeu (Sardinian: su filindeu, “God’s yarns”) is a rare pasta from the Barbagia region of Sardinia. It is made by pulling and folding semolina dough into very thin threads, which are laid in three layers on a tray called a fundu and dried to form textile-like sheets.

The dried sheets are broken into pieces and served in a mutton broth with pecorino cheese.

Filindeu is listed on the Ark of Taste

How to make Filindeu

Filindeu means “God’s yarns.” It is a ritual pasta typical of Nuoro and the technique for preparing it has been preserved by just one woman in all of Sardinia. The dough is made with durum wheat semolina, water, and a pinch of salt, and must be kneaded for a long time until its texture becomes very soft. Elasticity is fundamental and is obtained by moisturizing the dough with separately prepared salted water. The exact moment when this should be done cannot be exactly defined: The person kneading the dough must determine it by feel. Small portions of dough are then cut and stretched eight times with the fingers until they turn into very thin yarns, which are later laid in three layers on a wooden tray called fundu, which in the past used to be made of asphodel. Once the layers of pasta are done, they are put out in the sun to dry, turning into a textile-like flake. Now the filindeu is ready to be broken into pieces and put in boiling sheep broth.

This typical pasta of Barbagia, and the broth in which it is cooked, are linked to the festival of Saint Francis of Lula. In the first week of May, the sheep broth with filindeu is prepared for the pilgrims housed in the shelters (called cumbessìas) arranged around the country church. Thanks to the craftsmanship of Paola Abraini, other women in Nuoro have started to produce filindeu.

Regional Recipe from Sardinia

Sardine fritte – Fried sardines

Difficulty: Easy
Time: 3 hours 45 minutes


400 grams of sardines;
Vernaccia (white wine);
One h of grated pecorino;
One h of bread crumb;
Two eggs;
oil to fry

How to make Sardine fritte – Fried sardines

Clean the sardines to eliminate the head and the interiors, open them in half, put them in a dish, salt them one to one, and cover them with the Vernaccia.
Leave to marinate for 3 hours.
Mince the parsley and amalgamate it with the cheese.
Beat two eggs with the salt.
Remove one sardine at a time, make it drip, mix it in the cheese and the beaten egg, then in the bread crumb and fry it in the warm oil.

Regional Recipe from Sardinia

Sebadas or seadas – sweet focaccia baked w. pecorino

Sweet focaccia baked with pecorino and bitter honey from blossoms of corbezzolo (the strawberry tree).

The seada (also sebada, sevada, and sevata in the Sardinian language) is a typical Sardinian dish made of semolina, cheese, honey (or sugar) as a condiment.

According to some testimonies, the term seada could also derive from the animal fat that was originally used for the realization of the dish, that is su ògiu seu, obtained from the fat of sheep and not of pigs, such as lard (ògiu de porcu).

Difficulty: Difficult Time: 1 hour 45 minutes


1 kg of fresh cheese;
50 gr flour;
1 flour kg;
2 envelopes of vanillina;
280 gr of lard;
1 orange;
1/4 of honey;

Home preparation of Sebadas – Japs 88 CC BY-SA 4.0

How to make Sebadas

Cut the cheese in slices and put it in a saucepan, with 1/2 glass of water, the vanillina, the grated orange, and amalgamate: adding well 50 flour grams and mixing.

Divide into portions the fused cheese, and put it on a damp cutting board, crushing the cheese and allowing it to rest.

Mix the flour with the lard and the salt.

Cut the pasta into disks, and to the center of each, place the portions of cheese, folding it on itself.

At this point, the sebadas are ready to be fried in warm oil; you can serve them with a spoon of honey or sugar.

Regional Recipe from Sardinia


Difficulty: Average/Difficult Time: 1 day and 1 hour 45 minutes


500 gr almonds;
200 gr walnut trees;
500 gr raisin;
1/2 ls sapa;
sugared almonds to garnish

How to make Pabassinas

Boil the almonds for 5 minutes, skin them and mince them together with the walnuts.
In a bowl, put walnut trees and almonds, with the raisin and the grated peel of the orange and the sapa to mix well to amalgamate everything.
Cook to slow fire for 30 minutes, continually mixing.
Leave to cool, cut, and mix to the form of a rhombus.
Leave to dry for 24 hours and then decorate with the sugared almonds.

Regional Recipe from Sardinia

Gallina al Mirto – Myrtle hen

Difficulty: Average Time: 2 hours 30 minutes


2 kg hen;
extra virgin olive oil;
black pepper

How to make Gallina al Mirto – Myrtle hen

Clean the hen eliminating the interiors.
Fill it with leaves of myrtle, tie it with kitchen string and place it in a pot covering with abundant water.
Add the celery, the carrot, the onion, some myrtle leaf, a pinch of salt, and black pepper.
Boil it for 2 hours to a slow fire.
Serve warm.

Regional Recipe from Sardinia


Difficoltà: Tempo medio: 2 ore e 30 minuti


2 kg di gallina;
olio extravergine d’oliva;
pepe nero

Come preparare Gallina al Mirto

Pulire la gallina eliminando gli interni.
Riempirla di foglie di mirto, legarla con spago da cucina e metterla in una pentola coprendola con abbondante acqua.
Aggiungere il sedano, la carota, la cipolla, qualche foglia di mirto, un pizzico di sale e pepe nero.
Far bollire per 2 ore a fuoco lento.
Servire caldo.

Ricetta regionale della Sardegna

Favata – fava beans soup


500 gr dry fave;
500 gr cabbage verza;
400 gr pig bacon;
400 gr pig footsies and hide;
300 gr fresh sausage;
150 gr wild fennel;
40 gr dry tomatoes;
1 onion;
2 cloves of garlic.

How to make Favata

Put the faves in water the evening before.
Drain them, wash them, and put them in a pot with abundant water, with the footsies, the bacon, the sausage, and the hide.
Cook for an hour, then add the cabbage, the minced garlic, the onion, the fennel, and the dry tomatoes.
Salt and continue cooking for 2 hours.

Regional Recipe from Sardinia

Sa Corda or Cordula – interiors of lamb, stomach, tripe

Difficulty: Average Time: 2 hours


1 Cordula (interiors of lamb, stomach, and tripe knotted in the same register to form of the braid);
600 gr peas;
olive oil;
Tomato sauce

How to make Sa Corda or Cordula

Boil the Cordula in abundant salted water now salted for 1 hour.
Put in a frying pan with the oil and the sliced onion.
Leave to brown to slow fire for 10 minutes on both sides.
Add the peas precooked, continue cooking for the other 15 minutes, pour the sauce of tomato, and leave to cook for the additional 30 minutes.
Serve hot cut to slices with the peas.

Regional Recipe from Sardinia

Aragosta alla brace – Barbecued lobster


1 Kg of lobsters;
One spoon of brandy;
olive oil

How to make Aragosta alla brace

Cook the lobsters on a grill or in a moderate-temperature oven.
At half cooking time, cut the lobster in two.
Season the inside with parsley, garlic, oil, lemon juice, and brandy.
Tie the lobsters with a kitchen string.
Put again on the grill or in the oven and continue the cooking for 15 minutes.

Regional Recipe from Sardinia