Borlengo

{{Short description|Italian thin flatbread}}

{{Use dmy dates|date=May 2024}}

{{Expand Italian|topic=cult|Borlengo|date=March 2024}}

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{{Infobox food

| name = Borlengo

| image = Borlengo di Guiglia 02.jpg

| image_size =

| caption =

| alternate_name = Burlengo, zampanelle

| country = Italy

| region = Emilia

| creator =

| course =

| type =

| served =

| main_ingredient = Water, eggs, flour

| variations =

}}

Borlengo ({{plural form}}: borlenghi), also called burlengo or zampanelle, is an Italian thin flatbread. Originally a type of food eaten by the poor and made only with flour and water, it now also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cartwheel.{{cite news|last=Perry|first=Charles|title=Batter Up! The Pancake Story|url=https://www.latimes.com/archives/la-xpm-1992-02-27-fo-3817-story.html|access-date=12 June 2011|newspaper=Los Angeles Times|date=27 February 1992}} 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.{{cite web|title=Borlengo|url=http://www.academiabarilla.com/italian-recipes/bread-pasta-starchy-foods/borlengo.aspx|publisher=Academia Barilla|access-date=12 June 2011}}{{cite book |title=Bologna and Emilia Romagna |publisher=Cadogan Guides |isbn=978-1-86011-350-5 |url=https://books.google.com/books?id=8idketyUtbMC&q=Borlengo&pg=PA58 |author1=Dana Facaros |author2=Michael Pauls |year=2007 |edition=4th Edition 2007 |page=58 |access-date=12 November 2013 }}{{Dead link|date=October 2023 |bot=InternetArchiveBot |fix-attempted=yes }}{{cite book |last=Anderson |first=Burton |title=The Foods of Italy |edition=5 |publisher=The Italian Trade Commission |url=https://books.google.com/books?id=c9d0AvIQiOcC&q=Borlengo&pg=PA106 |page=106 |access-date=12 November 2013}}