and chacoli wine are also favorites. Cantabria has two wines labelled DOC: Costa de Cantabria and Liébana. Castile-La Mancha In Castilla-La Mancha, the culinary habits reflect the origin of foods eaten by shepherds and peasants. It is said that the best La Mancha cuisine cookbook is the novel Don Quixote by Miguel de Cervantes. Wheat and grains are a dominant product and ingredient. They are used in bread, soups, gazpacho manchego, crumbs, porridge, etc. One of the most abundant ingredients in Manchego cuisine is garlic, leading to dishes such as , ajo puerco, and garlic marinade. Some traditional recipes are gazpacho manchego, pisto manchego, and . Also popular is , a kind of foie gras manchego. Manchego cheese is also renowned. Given the fact that its lands are dry, and thus unable to sustain large amounts of cattle living on grass, an abundance of small animals, such as rabbit, and especially birds (pheasant, quail, partridge, squab), can be found. This led to game meat being incorporated into traditional dishes, such as conejo al Ajillo (rabbit in garlic sauce), (marinated partridge) or huevos de codorniz (quail eggs)). Castile and León In Castile and León characteristic dishes include morcilla, (a black pudding made with special spices), , sopa de ajo (garlic soup), Cochinillo asado (roast piglet), lechazo (roast lamb), botillo del Bierzo, hornazo from Salamanca, (a cured ham from Guijuelo, Salamanca), , other sausages, Serrada cheese, , and Ribera del Duero wines. Major wines in Castilian-Leonese cuisine include the robust wine of Toro, reds from Ribera del Duero, whites from Rueda, and clarets from Cigales. Catalonia The cuisine of Catalonia is based in a rural culture; it is very extensive and has great culinary wealth. It features cuisine from three climates: coastal (seafood), mountains, and the interiors. Some famous dishes include escudella, pa amb tomàquet, bean omelette, , samfaina, thyme soup, and caragols a la llauna. Notable sauces are romesco sauce, aioli, bouillabaisse of Catalan origin and picada. Cured pork cuisine includes botifarra (white and black) and the fuet of Vic. Fish dishes include (fish stew), cod stew, and arròs negre. Among the vegetable dishes, the most famous are calçots and escalivada (roasted vegetables). Desserts dishes include Catalan cream, carquinyolis, panellets, tortell, and neules. La Rioja La Rioja is recognized by the use of meats such as pork and cold cuts, which are produced after the traditional slaughter. Lamb is perhaps the