Sgabeo

From Wikipedia, the free encyclopedia

Sgabeo
Place of origin:
Italy
Region or state:
Lunigiana
Recipes at Wikibooks:
Sgabeo
Media at Wikimedia Commons:
Sgabeo

Sgabeo is a food typical of Lunigiana,^[1]^[2]^[3] an Italian historical region now divided from an administrative point of view 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 sgabei 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.

v t e Bread

List of breads

Types	Brown bread White bread Whole wheat Flatbread Quick Rye bread Salt-rising Soda bread Sourdough Unleavened

Ingredients	Baker's yeast Barm Calcium propanoate Eggs Fat Flour Flour treatment agent Leavening agent Milk Improver Salt Sugar Water

Equipment	Oven Bread machine Bread pan Dough scraper Lame Peel Stand mixer Weighing scales

Processes	Autolysis Baking Biga Chorleywood bread process Kneading Leavening Maillard reaction Proofing Pre-ferment Pre-slicing Sponge and dough Steaming Vienna process

Uses	Breadcrumbs Bread bowl Bread pudding Croutons French toast Stuffing Sandwiches Toast

Other	Breadmaking Baker percentage

Recipes on WikiBooks Category:Breads The Food Portal

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