Polydish city guide
Best Borlengo in San Francisco
“Flour and water transformed into flatbread rubbed with sautéed pancetta, sausage, garlic, and Parmesan.”
What the real thing tastes like
Borlengo (pl.: borlenghi), also called burlengo or zampanelle, is an Italian thin flatbread. Originally a type of food eaten by the poor and made only with flour and water, it now also usually includes salt and optionally eggs, and is often made outside in a frying pan the size of a cart's wheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt pork, olive oil, or what is called cunza, sauteed minced pancetta and sausage, folded into quarters and sprinkled with Parmesan.
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Borlengo is an Italian flatbread born from necessity—poor families stretched flour and water into something edible, then clever. What started bare-bones now welcomes eggs and salt, but the real magic happens at the finish: a sprawl of cunza (pancetta and sausage minced and sautéed), garlic, rosemary, and a scatter of Parmesan across a folded square. These are cooked in pans so wide they rival cart wheels, crisped and handed warm.
Order it here when it has
- resourceful poor food origins
- customizable toppings (cunza, rosemary, garlic, olive oil)
- cooked outside in enormous pans
- finishes with Parmesan
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