1) Cuisine of Emilia-Romagna 
A Borlengo (plural: Borlenghi) or burlengo or zampanelle, is a thin crepe now made with milk, eggs (sometimes omitted) flour and salt. Originally a food eaten by the poor and made with flour and water, it is now often made outside in a frying pan the size of a cartwheel. These are then rubbed with a mixture that can contain rosemary, garlic, salt ...
Large Emilia-Romagna savory crêpes.