Sgabeo

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Sgabeo
Sgabei.jpg
Type Doughnut
Place of origin Italy
Region or state Lunigiana
Main ingredients Leavened bread dough
Cookbook: Sgabeo  Media: Sgabeo

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

See also[edit]

References[edit]

  1. ^ "I prodotti della farina: Pani, Focacce e Torte Salate". 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. 

External links[edit]

  • Media related to Sgabeo at Wikimedia Commons