Dish (food) for particular places, sometimes because of a specific association with that place like Boston baked beans or "bistecca alla fiorentina". Sometimes not: "poached eggs Florentine" ends up meaning essentially "with spinach". Some are named for particular individuals, perhaps to honor them including Brillat-Savarin cheese named for the 18th-century French gourmet and political figure Jean Anthelme Brillat-Savarin, or perhaps because the dish was first prepared for them such as Chaliapin steak made by the order of the Russian opera singer Feodor Chaliapin in 1934 in Japan, or perhaps they named it for themselves because they invented the dish, or perhaps because
Machas a la parmesana Machas a la parmesana Machas la parmesana or “Parmesan machas” is a dish made with the "macha". This is a saltwater clam, a bivalve that is native to Chile. This bivalve is known scientifically as "Mesodesma donacium" and in English is called either the pink clam, or the surf clam. The dish also includes Parmesan cheese. This classic of Chilean cuisine was created more than 50 years ago in Viña del Mar by the Italian immigrants Edoardo Melotti Ferrari and Adelfo Garuti at the italian restaurant San Marco. There is no previous record of the dish before the 1950s. The