If you’ve ever been to Guiglia, it’s impossible not to have heard of borlenghi. Thin, crispy, aromatic – they’re more than a local specialty: they’re a true declaration of love for the cuisine of the Modenese Apennines.
At our restaurant, we prepare them according to the most authentic tradition, passed down through generations in local families. Every time we bring them to the table, they tell an ancient story of simplicity, creativity, and genuine flavor.
But what exactly are borlenghi?
A “paper” you can eat: what is a borlengo?
A borlengo is an ultra-thin sheet made from a batter of water, flour, and a pinch of salt, cooked on a hot plate called cotto, then filled with the legendary cunza – a blend of lard, garlic, and rosemary – and folded into quarters like an envelope bursting with flavor.
At first glance, it might seem like a humble cousin of the crêpe or piadina – but don’t be fooled: the borlengo is a unique and unrepeatable recipe that exists only here, among the hills and chestnut trees of Modena’s highlands.
A recipe born from legend (and a lot of imagination)
The origins of the borlengo are ancient and interwoven with legend: it’s said to have been created during the siege of Montevallaro Castle in 1266.
According to the tale, the besieged, left with only a few ingredients, prepared this liquid batter, cooked it on hot stones, and filled it with whatever they had.
From that moment, the recipe evolved – always remaining a humble but ingenious dish that turned simple ingredients into a delight capable of winning over even the most refined palates.
Borlengo today: a celebration of flavor
Today, borlenghi are enjoyed in homes, in restaurants (like ours!), and especially during local festivals.
Each year, Guiglia hosts The Borlengo Festival, where visitors can try both traditional and creative variations.
We remain loyal to the original recipe – the one that smells like a wood fire, Sunday lunches with family, and warm conversations in dialect.
Preparing them takes time, attention, and a fair amount of experience – but the result is worth every effort.
If you’ve never tried a real borlengo, come visit us.
We serve it hot, crispy, and made fresh to order.
Our tip? Forget the fork and knife – borlengo is meant to be eaten with your hands, between a laugh and a glass of Lambrusco.
