with its own specifications including in just which microclimate region ham of a particular denomination must be cured. Plato alpujarreño is another mountain specialty, a dish combining ham, sausage, sometimes other pork, egg, potatoes, and olive oil. Confectionery is popular in Andalusia. Almonds and honey are common ingredients. Many enclosed convents of nuns make and sell pastries, especially Christmas pastries: mantecados, polvorones, pestiños, alfajores, yemas de San Leandro, as well as churros or , meringue cookies (merengadas), and . Cereal-based dishes include migas de harina in eastern Andalusia (a similar dish to couscous rather than the fried breadcrumb based migas elsewhere in Spain) and a sweeter, more aromatic porridge called poleá in western Andalusia. Vegetables form the basis of such dishes as (similar to ratatouille) and the chopped salad known as or . Hot and cold soups based in olive oil, garlic, bread, tomato and peppers include gazpacho, salmorejo, porra antequerana, ajo caliente, sopa campera, or—using almonds instead of tomato—ajoblanco. Wine has a privileged place at the Andalusian table. Andalusian wines are known worldwide, especially fortified wines such as sherry (jerez), aged in soleras. These are enormously varied; for example, dry sherry may be the very distinct fino, manzanilla, amontillado, oloroso, or Palo Cortado and each of these varieties can each be sweetened with Pedro Ximénez or Moscatel to produce a different variety of sweet sherry. Besides sherry, Andalucía has five other denominaciones de origen for wine: D.O. Condado de Huelva, D.O. Manzanilla-Sanlúcar de Barrameda, D.O. Málaga, D.O. Montilla-Moriles, and D.O. Sierras de Málaga. Most Andalusian wine comes from one of these regions, but there are other historic wines without a Protected Geographical Status, for example Tintilla de Rota, Pajarete, Moscatel de Chipiona and Mosto de Umbrete. Andalusia also produces D.O. vinegar and brandy: D.O. Vinagre de Jerez and D.O. Brandy de Jerez. Other traditions The traditional dress of 18th-century Andalusia was strongly influenced by within the context of casticismo (purism, traditionalism, authenticity). The archetype of the majo and maja was that of a bold, pure Spaniard from a lower-class background, somewhat flamboyant in his or her style of dress. This emulation of lower-class dress also extended to imitating the clothes of brigands and Romani ("Gypsy") women. The Museum of Arts and Traditions of Sevilla has collected representative samples of a great deal of the history of Andalusian dress, including examples of such notable types of hat as the sombrero