Sagre Stall · Thin Fried Flatbread
Borlenghi
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The batter is so thin it's poured onto a scorching disc and spread with a fabric-wrapped paddle called a 'strofinaccio,' cooking in under a minute.
Borlenghi are paper-thin flatbreads made from a simple flour-and-water batter, cooked fast on a hot griddle, then spread with a mixture of lard, rosemary, and garlic before being rolled up with grated parmesan. Village sagre (food festivals) in the Apennine foothills near Modena and Bologna sell them hot off the griddle.
Why it's made this way: The dish comes from the mountain communities of the Emilian Apennines, where cheap flour-and-water batter and a hot stone griddle turned into a beloved festival food eaten by hand.
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Part of World of Street Food — 3248 dishes from 118 countries.
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