Borlengo

Borlengo is a traditional Italian dish originating from the Emilia-Romagna region, specifically from the Apennine Mountains. It is a thin, crepe-like pancake made from a simple batter of water, flour, and salt. The dish is typically filled with cunza, a spread made from pork lard and rosemary, and often served with Parmigiano Reggiano cheese.

History

The origins of the Borlengo can be traced back to the Middle Ages. It was initially a food of the poor, made from simple and readily available ingredients. Over time, it has become a symbol of the culinary tradition of the Emilia-Romagna region and is now enjoyed by people of all social classes.

Preparation

The batter for Borlengo is made by mixing water, flour, and salt. This mixture is then left to rest for several hours. After resting, the batter is spread thinly over a hot, flat surface, traditionally a special pan known as a testo. The Borlengo is cooked until it becomes crispy and is then typically filled with cunza and sprinkled with Parmigiano Reggiano cheese. It is then folded into quarters and served hot.

Cultural Significance

Borlengo is not just a dish, but a part of the cultural heritage of the Emilia-Romagna region. It is often prepared during local festivals and events. In 2010, the Borlengo was recognized by the Italian Ministry of Agricultural, Food and Forestry Policies as a traditional agricultural-food product (prodotto agroalimentare tradizionale, or PAT), which acknowledges its cultural and historical significance.

See Also

• Italian Cuisine
• Emilia-Romagna
• Apennine Mountains
• Parmigiano Reggiano

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