.mw-parser-output .hidden-begin{box-sizing:border-box;width:100%;padding:5px;border:none;font-size:95%}.mw-parser-output .hidden-title{font-weight:bold;line-height:1.6;text-align:left}.mw-parser-output .hidden-content{text-align:left}@media all and (max-width:500px){.mw-parser-output .hidden-begin{width:auto!important;clear:none!important;float:none!important))You can help expand this article with text translated from the corresponding article in Italian. (March 2024) Click [show] for important translation instructions.
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| Alternative names | Burlengo, zampanelle |
|---|---|
| Place of origin | Italy |
| Region or state | Emilia |
| Main ingredients | Water, eggs, flour |
Borlengo (pl.: borlenghi), also called burlengo or zampanelle, is an Italian thin flatbread. Originally a food eaten by the poor and made only with flour and water, it now[when?] also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cartwheel.[1] These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with Parmesan.[2][3][4]
