Sgabeo

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.

Sgabeo

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

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.^[4]

See also

• Italy portal
• Food portal

• List of doughnut varieties
• List of fried dough foods