The Sgabei

The sgabeo is a typical dish of Lunigiana, a region located between Liguria and Tuscany.

It is dough for leavened bread, cut into strips, fried and salted.

It is traditionally stuffed with cheese or meat, but it is newly invented the sgabeo custard filling or chocolate. The sgabei originate in the Val di Magra, in eastern Liguria, where the women were frying the remaining dough from the bread production, thus creating a kind of fried bread.

They were prepared for husbands who worked in the fields, as greedy snack before returning to work. Today sgabei have occasion to village festivals, but you can find warm and inviting as an appetizer or a main dish in many restaurants of La Spezia and Lunigiana .. and why not on the Ligurian settlements boards.