Sgabeo

The tradition & historical record

Sgabei 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. ¹

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. ¹

The text above is adapted from the Wikipedia article “Sgabeo”, available under the Creative Commons Attribution-ShareAlike 4.0 licence. ¹

Sgabeo is Libby, according to the structured record cited below. This entry was generated automatically from that record and has not yet been reviewed by a person familiar with the tradition. ²

The source record links this tradition to 2 external registers, which can be verified through the citation. ²