while the filling is made with caciotta cheese, flavoured with oregano. Most sources point to an Italian immigrant from Sorrento, Rosalía Persico or his son Cayetano Persico, who created this pasta while working in a famous trattoria of Mar del Plata, while other sources state that they originated in another restaurant in Mar del Plata called Sorrento. They look like big round ravioles stuffed with mozzarella, cottage cheese and basil in tomato sauce. Polenta comes from Northern Italy and is very common throughout Argentina. And, just like polenta concia in Italy, it is eaten as a main dish, with sauce and melted cheese, or it may accompany a stew. Since a tonic property has been attributed to it, the expression tener polenta ("having polenta") is used colloquially as a synonym for having strength. At the beginning of the 20th century, both in Italy and in Argentina, the popular classes ate polenta accompanied by bird meat. Buseca, a Lombard dish made with tripe, beans, tomato puree, carrots and celery, is also popular in Argentina. Milanesas are one of the most popular dishes in Argentina and have been described as "one of the quintessential Río de la Plata dishes". A common dish of this variety is the milanesa a la napolitana, an Argentine innovation despite its name, which comes from former Buenos Aires restaurant "Nápoli." They are the legacy of Italian immigrants, who introduced cotoletta alla milanese, a dish from Milan, in the late 19th century and early 20th century. During that time, Argentina experienced a huge European immigration wave, with most immigrants coming from Italy. Milanesas are so ubiquitous to Argentine culture that the country even has a "Day of the Milanesa", celebrated on 3 May. Among the foods that Italian immigrants have reproduced in Argentina there are also some cheeses. Among the best known cases, the reggianito stands out, one of the very first reproductions of Parmigiano Reggiano, the sardo, which unlike the Pecorino sardo is made with cow's milk, the romano, a reinterpretation of the Pecorino Romano and the provolone. Cremoso cheese derives instead from Italian cheeses with similar characteristics as Crescenza and is the most consumed cheese in Argentina. Pasta frola is a typical Argentine recipe heavily influenced by Southern Italian cuisine, known as Pasta Frolla in Italy. Pasta frola consists of a buttery pastry base with a filling made of quince jam, sweet-potato jam or milk caramel