You can only eat borlenghi in a limited area of the Apennines mountains, between the valleys over Modena, from Vignola to Zocca.
Bolenghi, why a social food?
1. It's difficult to eat. It breaks all apart so they almost force you to stay longer at the table. A good excuse for a friendly chat and one more glass of red wine.
2. It requires long cooking and is always better to be at least two in the kitchen. It's a good idea to cook borlenghi in a company and collaborate in the cooking.
3. There is no party in the region without borlenghi. In Guiglia (MO) every May takes place La Sagra del Borlengo, a celebration of this unique food.
The origins of Borlenghi
It’s not clear where the name borlenghi comes from.
The legend says that it would be the result of 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.
How to make borlenghi
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
1 tablespoon salt
Put flour, eggs and salt in a bowl and there 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
You need to drive from Modena of a few km and then you will be surrounded by borlenghi. Try these good restaurants:
Via Cà de Barozzi, 41058 Vignola
Tel. 059 771032
Via Montalbano, 5500/B, 41059 Zocca
Tel. 059 985067
Are you already addicted?
Check out our Modena food tour to discover more hidden local specialties.