Sorrentinos
Sorrentinos.jpg
TypePasta, dumplings
Place of originArgentina

Sorrentinos are a type of Argentine filled pasta, like ravioli, but larger and more circular. The dough is made with flour and eggs, and they have a variety of fillings that can combine cheese, ham, vegetables or nuts.[1][2]

History

There are several versions on the origin of this pasta. The first states that the sorrentinos were born in Sorrento (Italy) in 1958 in a restaurant called Buon Cibo, where a chef prepared pasta filled with cooked ham, mozzarella and provolone.[3] However, the sorrentinos do not exist in Italy with this name.[4] Other theories indicate that they were created in the city of Mar del Plata by an Italian immigrant from Sorrento, or by his son Cayetano Persico,[3] while other sources state that they originated in Buenos Aires, in a place called Sorrento or Sorrentino.[1][2][5]

See also

References

  1. ^ a b "Sorrentinos de Jamón y Queso (Round Ravioli Stuffed with Ham and Cheese)" (in Spanish). Retrieved 31 March 2018.
  2. ^ a b "ARGENTINIAN PASTA: RECIPES, RESTAURANTS AND WINE PAIRINGS". Retrieved 14 October 2011.
  3. ^ a b "Los Sorrentinos y sus posibles orígenes" (in Spanish). Retrieved 31 March 2018.
  4. ^ "Lo importante va por dentro" (in Spanish). Retrieved 31 March 2018.
  5. ^ Dan Perlman (2013). Don't Fry for Me Argentina. Lulu.com. p. 75. ISBN 9781300733096.
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