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| Type | Doughnut |
|---|---|
| Place of origin | Italy |
| Region or state | Lunigiana |
| Main ingredients | Leavenedbread dough |
Sgabeo is anItalian food fromLunigiana,[1][2][3] a historical region now divided betweenLiguria andTuscany. It is a leavenedbread dough, cut into strips, fried and salted on the surface, which is traditionally eaten plain or stuffed withcheeses orsalumi. Lately, however, it is not uncommon thatsgabeo is also proposed as a sweet, filled withpastry cream orchocolate.
The recipe forsgabei 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 accompanysalumi and cheeses.[4]
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