of pizza. People say that what makes Argentine pizza unique is the blending of Italian and Spanish cultures. At the turn of the 19th century, immigrants from Naples and Genoa opened the first pizza bars, though Spanish residents subsequently owned most of the pizza businesses. Bread products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derive from blending the above nationalities' products. Bakeries sell not only a wide scope of bread, cookies, and cakes, but also pastries. The latter resembles a sort of roll pastry whose main dough ingredient is either butter or fat and which may be simple or stuffed with dulce de leche, milk, jam, crema pastel, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of medialunas (singular: medialuna, literally half-moon, that is to say, crescent), based upon French croissants. Furthermore, sandwiches de miga are another type of bread products; they are made only with thin layers of white bread (generally referred to as crustless bread) and stuffed with food items ranging from ham and cheese to other more sophisticated combinations such as raw ham, tomatoes, olives, hard-boiled eggs, tuna, lettuce, red pepper, and the like. Desserts and sweets are usually stuffed or covered with dulce de leche. The latter can be eaten alone or on top of cakes, alfajores, panqueques (crepes), and pastries, or as a topping spread over flan de leche. Chantilly cream is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes. Italian ice-creams in this region also achieved a significant degree of development by adding local flavours that somehow preserved the local spirit involved in their preparation. Although Asado is eaten all over the country, its origin may be traced back to the Pampas. It entails manifold types of meat, which are generally eaten as follows: achuras (offal, or the cow's inner parts), morcilla (blood sausage), and sometimes also a provoleta (a piece of provolone cheese cooked on the grill with oregano) are eaten first. Then comes the choripán (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and lastly meat such as asado de tira, vacío (flank steak), lomo (tenderloin), colita de cuadril (rump), matambre (rolled stuffed steak cut into slices and served cold), entraña (hanger steak); the