Lacryma Christi, Fiano, Aglianico, Greco di Tufo, Falerno del Massico, Taburno, Solopaca, and Taurasi. The cheeses of Campania consist of Mozzarella di Bufala (buffalo mozzarella) (mozzarella made from buffalo milk), fiordilatte ("flower of milk") a mozzarella made from cow's milk, ricotta from sheep or buffalo milk, provolone from cow milk, and caciotta made from goat milk. Buffalo are bred in the provinces of Salerno and Caserta. Several different cakes and pies are made in Campania. Pastiera pie is made during Easter. Casatiello and tortano are Easter breads made by adding lard or oil and various types of cheese to bread dough and garnishing it with slices of salami. Babà cake is a well known Neapolitan delicacy, best served with rum or limoncello (a liqueur invented in the Sorrento peninsula). It is an old Austrian cake, which arrived in Campania during the Austrian domination of the Kingdom of Two Sicilies and was modified there to become a "walking cake" for citizens always in a hurry for work and other pursuits. Sfogliatella is another pastry from the Amalfi Coast, as is Zeppole, traditionally eaten on Saint Joseph's day. Struffoli, little balls fried dough dipped in honey, are enjoyed during the Christmas holidays. Another Campanian dish is the so-called Russian salad, also known as Olivier salad, which is based on similar dishes from France. It is made of potatoes in mayonnaise garnished with shrimp and vegetables in vinegar. Another French-derived dish is "gattò" or "gâteau di patate" (an oven-baked pie made of boiled potatoes). As with the Russian salad, Campania is home to popular seafood-based dishes, such as "insalata di mare" (seafood salad), "zuppa di polpo" (octopus soup), and "zuppa di cozze" (mussel soup). Other regional seafood dishes include "frittelle di mare" (fritters with seaweed), made with edible poseidonia algae, "triglie al cartoccio" (red mullet in the bag), and "alici marinate" (fresh anchovies in olive oil). The island of Ischia is known for its fish dishes, as well as for cooked rabbit. Campania is also home to the lemons of Sorrento. Rapini (or Broccoli rabe), known locally as friarielli, are often used in regional cooking. Campania also produces many nuts, especially in the area of Avellino, Salerno and Benevento. Hazelnut production is especially relevant in the province of Avellino – in Spanish, in Portuguese and in Occitan the hazelnut is respectively called avellana, avelã and avelano, after the city of Avella. That is