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Stigghiola

De Wikipedia, la enciclopedia libre

Stigghiole crudo
Stigghiole en la parrilla

La stigghiola es una comida callejera típica de Palermo. Principalmente compuesto por tripas e intestinos del cordero u otros animales lavados en agua y sal, sazonado con perejil, cebolla y hierbas, todo ello envuelto en un pincho y preparado a la plancha o parrilla.[1]​[2]​

Está catalogada como producto agroalimentario tradicional italiano (PAT) por el Ministerio de las Políticas Agrícolas, Comestibles y Forestales.[3]​

Véase también

Referencias

  1. ↑ Alba Allotta. La Cucina Siciliana. Newton Compton, 2012. ISBN 8854146129. 
  2. ↑ Roberto Alajmo. Palermo è una cipolla. GLF Laterza, 2005. ISBN 8842074365. 
  3. ↑ Mipaaf. «Quattordicesima revisione dell'elenco dei prodotti agroalimentari tradizionali» (Listado de productos agroalimentarioa tradicionales italianos). Ministero delle politiche agricole alimentari e forestali (Mipaaf). Consultado el 18 de junio de 2017.


Esta página se editó por última vez el 17 ago 2022 a las 19:05.
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