Discover Borlenghi: Modena's unique thin crispy delight

What is borlenghi?

Borlenghi is a distinctive specialty from Modena, beloved for three key reasons:

• A challenge to eat: thin and delicate, borlenghi crumble easily, encouraging diners to linger at the table. It’s the perfect excuse to enjoy good conversation and another glass of red wine.

• A collaborative effort: preparing borlenghi is no small task. The long cooking process often requires at least two people, making it a social activity where teamwork in the kitchen adds to the fun.

• A symbol of celebration: No party in the region is complete without borlenghi. Each May, the town of Guiglia (MO) hosts La Sagra del Borlengo, a lively food festival dedicated to this unique dish.

The history of borlenghi

Every small town in the region claims the authentic authorship of borlenghi. Many legends were born around the birth of this very original food.

It’s not clear where the name borlenghi comes from.

​The legend says that it would result from a joke to a housewife who, with flour and water, was preparing the dough for traditional tigelle.

The woman, finding the dough for the daily food string out with water, didn’t think of throwing it away, but tried to obtain something edible - and she succeeded.

The recipe of borlenghi

The base of the borlenghi is called colla (glue).
It’s a liquid dough that has to be baked in the rola and seasoned with cunza, before being served.

Preparation of the Colla (for about 40 borlenghi)
1 kg of flour
4/5 liters of water
2 eggs
1 tablespoon salt
Put flour, eggs, and salt in a bowl and then mix with a whisk or an electric mixer. As you proceed with the dough, add water until you get the mixture very smooth. Make the glue to rest for a few hours in the refrigerator.

Preparation of the Cunza
150 gr of bacon or lard
2 cloves of garlic
1 sprig of rosemary
Place bacon in a container and add crushed garlic and chopped rosemary in a generous dose.
Slightly heat the mixture to melt the bacon which will be flavored with garlic and rosemary.

Cooking the borlengo
Take a spoonful of colla and pour it on the rola (a special tinned copper pan about 45cm in diameter). The cooking takes a few minutes.
Once you have the desired consistency (better if borlenghi remains soft in the center), sprinkle them with cunza and grated aged Parmigiano Reggiano.

​Fold into quarters and serve.

Where to eat borlenghi

Like most good foods, borlenghi needs efforts to be found.

There's only one place in the suburbs of Bologna but it's better to drive on the hills of Modena to be surrounded by borlenghi. Try these good restaurants:

• Arte del Borlengo
  S.da Statale Porrettana, 158/160, 40033 Casalecchio di Reno
  Tel. +39 331 841 2957
  larte-del-borlengo.business.site
• La Campagnola
  Via Cà de Barozzi, 41058 Vignola
  Tel. +39 059 771032
  www.trattorialacampagnola.com
• Ristorante Cantacucco
  Via Montalbano, 5500/B, 41059 Zocca
  Tel. +39 059 985067
  www.ristorantecantacucco.com

Ready to eat borlenghi?

Have you tried borlenghi?
Are you already addicted?

Borlenghi is great but Modena has so much more food gems to offer.

​Check out our Modena food tour, visit Albinelli food market and hidden family shops to discover local specialties that tourists always miss.