Italian cuisine; the typical Argentine diet is a variation on the Mediterranean diet. Italian staple dishes like pizza and pasta are common. Pasta is extremely common, either simple unadorned pasta with butter or oil or accompanied by a tomato or bechamel based sauce. Other similarities are found in the presence of the bañacauda (bagna càuda). Pizza (locally pronounced pisa or pitsa), for example, has been wholly subsumed and, in its Argentine form, more closely resembles Italian pizza al taglio but round instead of rectangular. Pizza is shared between two or more people, it's not the usual Italian personal pizza. Typical or exclusively Argentine pizzas include pizza canchera, pizza rellena (stuffed pizza), pizza por metro (pizza by the meter), and pizza a la parrilla (grilled pizza). While Argentine pizza derives from Neapolitan cuisine, the Argentine fugaza/fugazza comes from the focaccia xeneise (from Genoa), but in any case, its preparation is different from its Italian counterpart, and the addition of cheese to make the dish (fugaza con queso or fugazzeta) started in Argentina. Fainá is a type of thin bread made with chickpea flour (adopted from northern Italy). The name comes from the Ligurian word for the Italian farinata. Pizzerias in Buenos Aires often offer fainá, which is eaten with pizza, a wedge of fainá on top of a wedge of pizza. Nevertheless, the pastas (pasta, always in the plural) surpass pizzas in consumption levels. Among them are tallarines (fettuccine), ravioles (ravioli), ñoquis (gnocchi), lasañas (lasagna), and canelones (cannelloni). In Argentina there are also Italian restaurants specializing in pasta. In Argentina, pasta is generally cooked, served and eaten in the local way, called all'uso-nostro ("for our use" or "our way"), a phrase of Italian origin. For example, pasta is often eaten with white bread ("French bread"). That can be explained by the low cost of bread and the fact that Argentine pastas tend to come with a large amount of tuco sauce (Italian sugo) and accompanied by estofado (Italian stufato). Less commonly, pastas are eaten with a dressing of pesto, a green sauce based on basil, or salsa blanca (béchamel sauce). Sorrentinos are also a local dish with a misleading name (they do not come from Sorrento but were invented in the Rio de La Plata region.). It is believed that sorrentinos are a local derivation of the Italian ravioli capresi, whose dough is instead elaborated with flour, water and olive oil,