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By us, the thickness varies depending on the place. I suppose that makes sense given we're sort of a border region, neither fish nor foul.
I like it thin and crispy too. This is from the Cinque Terre:
My real passion in terms of bread is sgabei, our fried bread. I've never seen it further down into Toscana.
I don't know how I come back thinner after three or four weeks in Italy.
Based on that pic it seems more similar to the Tuscan version. In Genoa, and in neighboring municipalities, is more similar to the first pic you've posted.
I'm not expert, Sgabeo seems very similar to the Emilian gnocco fritto, and it makes sense an Emilian influence in Lunigiana. Emilians eat gnocco fritto with slices of salami and ham and red wine, and they consider it a salty snack.
In Tuscany as a salty snack is mostly findable in Massa-Carrara and Lucchesia, while in the rest of Tuscany is usually a sweet snack with sugar (pane fritto dolce?), except a local version in Arezzo that is called ciaccia fritta, but not so similar to sgabei.
But being a basic recipe very simple, the dough to make bread left over to grandmothers and that was fried, it may have many variants.
In southern Italy the most similar recipe comes to my mind are panzerotti, salty snacks who have many variants and made with the same dough used for pizza, and pizza fritta that is likely a more recent dish.
In Italy, the so-called finger food (and street food) is becoming very popular in recent years, which are often Italian regional recipes that are not included in the restaurant menus. So Italian finger food shows are becoming more and more frequent, great spaces in which you can eat finger food from all over Italy, from the Alps to Sicily.
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