Sgabeo is an Italian food from Lunigiana,[1][2][3] an Italian 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.
 | |
| Type | Doughnut |
|---|---|
| Place of origin | Italy |
| Region or state | Lunigiana |
| Main ingredients | Leavened bread dough |
Origins
editThis section needs additional citations for verification. (October 2024) |
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] The bread dough was enriched with yellow flour, which made it crunchier and drier. Sgabei were prepared for the men who went to work in the fields and ate them at lunchtime.
Today, they are offered above all on the occasion of village festivals or as an appetizer or second course in restaurants and kitchens in province of La Spezia and Lunigiana. The current shape is in strips of leavened dough with a width of about 3–4 cm and a length varying from 15 to 30 cm. Frying takes place in olive oil until sgabeo becomes warm and golden.
See also
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References
edit- ^ "I prodotti della farina: Pani, Focacce e Torte Salate". Archived from the original on 14 July 2011. Retrieved 4 July 2010.
- ^ "Ricetta Tipica del Territorio: Sgabei (o Panzanelle), la Lunigiana a Tavola". Retrieved 4 July 2010.
- ^ O'Loughlin, Marina (7 April 2009). "Praise yes, worship no at Bocca di Lupo". Metro.co.uk. Retrieved 4 July 2010.
- ^ "Sgabei toscani | Piatto tipico toscano | Prodotti Tipici Toscani". PTT Ricette. Retrieved 2022-06-13.
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