Editing Aragon (section)

=== Cuisine ===
{{main|Aragonese cuisine}}
[[File:Trenza (La Rosita).jpg|thumb|left|200px|[[Trenza de Almudevar]]]]

With its lush Pyrenean pastures, lamb, beef, and dairy products are, not surprisingly, predominant in [[Aragonese cuisine]]. Also of note is its ham from [[Teruel]]; olive oil from [[Empeltre]] and [[Arbequina]]; [[longaniza]] from [[Graus]]; rainbow trout and salmon, boar, [[truffle]]s and wild mushrooms from the upper river valleys of the [[Jacetania]], [[Gállego (river)|Gallego]], [[Sobrarbe]], and [[Ribagorza (comarca)|Ribagorza]] regions; and wines from [[Cariñena (DO)|Cariñena]], [[Somontano]], [[Calatayud (DO)|Calatayud]], and [[Campo de Borja (DO)|Campo de Borja]]; and fruit, especially peaches, from its fertile lower valleys. The region also features a unique local [[haggis]], known as [[chireta]], several interesting seafood dishes, including various crab pastes, which developed from an old superstition that crabs help prevent illness, and sweets such as "Adoquines del Pilar" and "Frutas de Aragón". There are also other sweets like "Tortas de alma" from [[Teruel]] and "[[Trenza de Almudevar]]" or "Castañas de Huesca" from [[Huesca]].