• Emilia-Romagna

• Regional Parks

• Apennines - Po River Basin

Borlengo is made with a very poor mixture based on water and flour, called "glue". When it is made with chestnut flour, the results are the so-called ciacci. The cooking methods vary according to the area. In the upper Frignano area, two iron circular shovels called "cottole" are used: the mixture is spread on one of the two and covered with the other. The crunchy borlengo is eaten when it is warm, flavored with the same pesto pickling used for crescentine, and folded in four.