A favorite Piedmontese specialty, these long, flat crackers from Mario Fongo are known as “lingue di suocera.” The name means “mother-in-law’s tongues,” a somewhat outdated name for a decidedly delicious little snack. We just call them lingue—and their shape is decidedly tongue-like, an unusual form that lends itself to dipping, topping, and plain ol' snacking. Light, thin and crispy, it was perfecting the recipe for these crackers that inspired Mario Fongo to begin packaging and selling his baked goods across Italy. With one taste of these delightfully simple crackers, you’ll see why they were an instant success.
Since 1945, the Fongo family have been “il panatè” (the village baker) in the small town of Rocchetta Tanaro, just southeast of Turin. Mario Fongo has perfected the simple recipes that are the pride of the region, becoming one of the first artisan bakers to package and sell typical Piedmontese specialties like lingue and rubata around the country and beyond. Their success starts with the best ingredients, all Italian-made: pure wheat and rice flours perfectly calibrated for each recipe, organic unfiltered extra-virgin olive oil, and no additives, colorings, or preservatives. The family-run Mario Fongo builds trusted partnerships with local producers to ensure a consistent high quality in every element of their breads and crackers. They combine up-to-date production methods with old-fashioned attention to detail for a personal touch in every bag—just like you’re visiting your own local baker.
Uses: These mini lingue crackers have a rich, delicate flavor of pure Italian wheat and extra virgin olive oil. With a crunchy-crisp texture, they are a wonderful addition to any charcuterie platter. Their flat shape is a perfect canvas for composed bites—try topping these with cheese, salumi, mostarda and other condiments, smoked salmon, and many more for unexpectedly elegant cocktail party snacks.