Bortellina or “burtlena” in the local language, is a kind of fritter, made with water and flour. It’s one of the most typical and popular dishes of Piacenza.
Every village has its own recipe, so there are several delicious variations.
The recipe of Bettola, which gained De.Co. recognition, looks like a golden, crispy and puffy fritter. It’s prepared with flour, water and yeast and cooked with lard in a pan.
It’s delightful when it’s warm, together with typical pruducts from Piacenza, such as coppa, salame, pancetta and cheese.
Because of its poor ingredients, Bortellina has ancient origins. Some sources explain that Bortellina was eaten in Bettola yet in the 19th century.
In the ’60s the master Gino Pancera, the president of Pro Loco established a festival devoted to this simple dish.
