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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]

Sorrentinos

Type	Pasta, dumplings
Place of origin	Argentina

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

• Argentine cuisine

References

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