Sgabeo

Sgabeo
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.

References[]

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

External links[]

Media related to Sgabeo at Wikimedia Commons

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[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.

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Sgabeo

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