The story of the Pastafrola: from Italian pastry to Spanish filling I love cooking and especially I love baking cakes. One of my favourites it's the Pastafrola, a typical cake from Argentina.   Just like Argentinians are a mix of migrants from different European countries we can sure that Pastafrola shares this multicultural origin.  According to the Italian, the first Pastafrola was baked in the 6th century. At those time this pastry was used both for sweet and salted meals. Its preparation and style descent from Italian dessert "crostata". It was originally filled with fruits and jam.  But the classic Argentinian filling, the quince jam, isn't typical in Italy. Quinces are a popular fruit in Turkey, Middle-East and Spain. Since Spaniards coexisted a lot of years with Arabian culture, they appropriated this fruit. And now Argentina is one the first world producer of quince. Then Argentinian Pastafrola is a combination of an Italian pastry and a Spaniard filling. Pastafrola can also fill with "dulce de leche"(a typical sweet made with milk and sugar) or sweet potato jam. Usually, it's accompanied with tea, coffee or "mate" (a typical Argentinian infusion).