Sgabeo
Sign in to saveSgabeo is an Italian food from Lunigiana, 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.
In the Vinony graph
Within Vinony's link graph, Sgabeo is referenced by 130 other articles, and connects out to baursak, Frittelle and Sfenj.
It sits within the topics Doughnuts, Italian breads and Stuffed dishes.
Its subject is documented across 7 Wikipedia language editions.
~1 min read
Encyclopedic overview
3 sectionsContents
- Origin
- See also
- References
Sgabeo is an Italian food from Lunigiana, 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.
==Origin== 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.
Excerpted from Wikipedia’s “Sgabeo” article, available under the CC BY-SA 4.0 licence.