borlengo

A cucina povera tradition in the Apennines, first documented in 1266 and generally made out of doors on special cookers and pans, borlenghi resemble savoury crêpes (but use a lot fewer eggs) and are cooked in lard. The borlengo is then topped with cunza—a mix of chopped rosemary, garlic and lardo—folded and served. Many replace the lardo with parmesan.

Also known as burlengo or zampanelle.