Pascualina is a savory pie from Uruguay prepared with spinach and eggs. “Pascua” translates as Easter, thus this pie is usually eaten during the holy week or “semana santa”. As many Uruguayans have Italian ancestry, many Italian dishes were adapted to what was available in Uruguay. In Italy pascualina is normally prepared with ricotta and Parmesan cheese, however, Uruguayans like to infuse flavor with bacon and additional veggies such as bell peppers. Other dishes include milanesa, cutlets, which already tell you the origin. Another is the quince tart named pasta frola, which is very popular in Uruguay.