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Sgabeo

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Sgabeo
Sgabei.jpg
Type Doughnut
Place of origin Italy
Region or state Lunigiana
Main ingredientsLeavened bread dough

Sgabeo is an Italian food from Lunigiana, [1] [2] [3] a historical region now divided between Liguria and Tuscany. It is a leavened bread dough, cut into strips, fried and salted on the surface, which is traditionally eaten plain or stuffed with cheeses or salumi . Lately, however, it is not uncommon that sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.

Contents

Origins

The recipe for sgabei originates in the Val di Magra, in the far east of Liguria, where women used to fry the dough left over from the production of bread in lard to create a sort of fried bread to accompany salumi and cheeses. [4] . It's origin is debated but generally attributed to Fosdinovo.

See also

References

  1. ↑ "I prodotti della farina: Pani, Focacce e Torte Salate". Archived from the original on 14 July 2011. Retrieved 4 July 2010.
  2. ↑ "Ricetta Tipica del Territorio: Sgabei (o Panzanelle), la Lunigiana a Tavola" . Retrieved 4 July 2010.
  3. ↑ O'Loughlin, Marina (7 April 2009). "Praise yes, worship no at Bocca di Lupo". Metro.co.uk. Retrieved 4 July 2010.
  4. ↑ "Sgabei toscani | Piatto tipico toscano | Prodotti Tipici Toscani". PTT Ricette. Retrieved 2022-06-13.


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