The BORLENGO is a typical dish whose origins have been lost in the history and in the traditions of a rather narrow zone of the Apennine Modenese. Simple in the short recipe of few ingredients, but elaborate and spectacular in the preparation. It is defined with the name " BORLENGO " that dish prepared cooking a liquid pasta, called " glue ", in a copper container stagnated, called "sole" or "rola ", seasoned with a compound tanning called (" cùnza ") and Parmesan cheese grated and eaten just ready folded up in four parts. The " glue " is prepared with a liquid kneading flour, waters and salt, with the possibility to add eggs (from 1 to 5 every kilogram of flour ). The "concia" is a heated kneading of bacon or lard ground garlic of added and crushed rosemary. The "sole" is a copper frying pan stagnated with or without handle, forged by hand, of the diameter of 40-50 centimetres. "At the beginning of the cooking the sole has to be heated and greased with a fat of pig [cotica]. Turned then in the "sole" the glue so that it expands in a uniform manner on the bottom of the container. After some minutes, when the borlengo is left from the bottom of the container of cooking, it has to be resupinated and kept for some seconds still in the " sole " to be seasoned with the "cùnza", distributed with a "sweep" of sorghum or done "cuccolare" with a fork, and dotted with a handful of grated Parmesan cheese. The cooking time has to be about 5-7 minutes " ( featured from the Disciplinare of production ). There ia a publication that specifies its origins: it specifies the typicalness and the places where it is possible to taste it, across a tourist reading of the territory in which the Borlengo is to be found.