Spanish territory because of the emigration of its inhabitants. Similarly to neighbouring Asturias, Galicia shares some culinary traditions in stews and soups with the Celtic nations of Atlantic Europe. One of the most noted Galician dishes is soup. Also notable is pork with turnip tops, a popular component of the Galician carnival meal laconadas. Another remarkable recipe is (a chestnut broth), which is commonly consumed during winter. Pork products are also popular. The simplicity and authenticity of the Galician cooking methods were extolled already in the early 20th century by popular gastronome Manuel Puga e Parga (aka Picadillo), praising dishes such as or caldeiradas (fish stew), opposed to the perceived sophistication of the French cuisine. The seafood dishes are very famous and rich in variety. Among these are the Galician empanadas, octopus, scallops, crab, and barnacles. In the city of Santiago de Compostela, located along an ancient pilgrim trail from the Pyrenees, it was customary for travellers to first eat scallops upon arriving in the city. Among the many dairy products is queso de tetilla. The queimadas (a folkloric preparation of orujo) consists of mixing of the alcoholic beverage with peels of orange or lemon, sugar or coffee beans, prepared in a nearly ritual ceremony involving the flambé of the beverage. Sweets that are famous throughout the Iberian Peninsula are the tarta de Santiago and (crêpes). Cattle breeding is very common in Galicia, therefore, a lot of red meat is consumed, typically with potatoes. Madrid Madrid did not gain its own identity in the Court until 1561, when Philip II moved the capital to Madrid. Since then, due to immigration, many of Madrid's culinary dishes have been made from modifications to dishes from other Spanish regions. Madrid, due to the influx of visitors from the nineteenth century onwards, was one of the first cities to introduce the concept of the restaurant, hosting some of the earliest examples. Murcia The cuisine of the region of Murcia has two sides with the influence of Manchego cuisine. The region of Murcia is famous for its varied fruit production. Among the most outstanding dishes are: tortilla murciana, zarangollo, mojete, aubergine a la crème, pipirrana, etc. A typical sauce of this area is ajo cabañil, used to accompany meat dishes. Regional dishes include michirones (beans cooked with bay leaves, hot peppers and garlic), olla gitana, cocido murciano con pelotas, sopa de mondongo, and others. Some