Product features

Discover the Borlengo of Guiglia, a culinary delight with medieval roots, enchanting the palate with its thin wafer enriched with a tasty filling of lard or pancetta, garlic, rosemary, and a generous sprinkle of Parmigiano Reggiano. This dish, born from the creativity of times when flour was a precious commodity, has evolved into a sought-after dish, symbolizing conviviality and tradition. The preparation requires mastery in cooking on a typical copper pan, an art you can learn at the International School of Borlengo in Guiglia, where its festival has been celebrated annually since 1967. Savor the history and authentic taste of one of the gems of Italian cuisine.

Culinary Uses

Borlengo, when consumed, should have a straw-yellow color, a crumbly texture, and a characteristic flavor and aroma from the "cunza," the filling placed inside. The classic presentation of Borlengo is a wedge of a circle about a quarter the size of the "Sun," the pan in which it is cooked. Borlengo should be eaten hot.

Food and wine itinerary

Tourist information: Modenatur

At the time of consumption, Borlengo must have a straw yellow colour, a crumbly consistency, a characteristic flavor and aroma deriving from the "cunza" or the seasoning that is placed inside it.
The classic presentation of Borlengo is a slice of a circle equal to about a quarter of the size of the "Sun", the pan in which it is cooked. Borlengo must be consumed hot.