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.

[3] The dish is popular along the coast of Chile, where the macha can be found in great numbers.

It is prepared with the meat of the macha in one half of the shell, covered in Parmesan cheese, a little butter and seasoned with white wine or a drop of lemon, and then baked for a few minutes.

There are several variations of this dish: the same ingredients can be combined in an earthenware paila; the Parmesan can be replaced with the Chilean cheese queso mantecoso; it can be prepared with cream added or with sliced garlic added; and it can be made using other types of clams rather than machas.

[citation needed] Media related to Machas a la parmesana at Wikimedia Commons