Editing Galicia (Spain) (section)

===Cuisine===
{{Main|Galician cuisine}}
[[File:Polbo e empanada, Galiza.jpg|thumb|upright|[[Polbo á feira]]]]
Galician cuisine often uses fish and shellfish. The ''[[empanada]]'' is a meat or fish pie, with a bread-like base, top, and crust with the meat or fish filling usually being in a tomato sauce including onions and garlic. ''[[Caldo galego]]'' is a hearty soup whose main ingredients are potatoes and a local vegetable named [[Rapini|grelo (broccoli rabe)]]. The latter is also employed in ''lacón con grelos'', a typical carnival dish, consisting of pork shoulder boiled with ''grelos'', potatoes, and [[chorizo]]. ''[[Maja squinado|Centolla]]'' is the equivalent of [[king crab]]. It is prepared by being boiled alive, having its main body opened like a shell, and then having its innards mixed vigorously. Another popular dish is [[octopus]], boiled (traditionally in a copper pot) and served on a wooden plate, cut into small pieces, and laced with olive oil, sea salt, and ''[[pimentón]]'' (Spanish paprika). This dish is called ''pulpo a la gallega'' or in Galician ''polbo á feira'', which roughly translates as 'fair-style octopus', most commonly translated as 'Galician-style octopus'. There are several regional varieties of cheese. The best-known one is the so-called ''[[tetilla cheese|tetilla]]'', named after its breast-like shape. Other highly regarded varieties include the San Simón cheese from [[Vilalba]] and the creamy cheese produced in the [[Arzúa]]-Ulloa area. A classical is ''filloas'', crêpe-like pancakes made with flour, broth or milk, and eggs. When cooked at a [[pig slaughter]] festival, they may also contain the animal's blood. A famous almond cake called ''[[Tarta de Santiago]]'' (St. James' cake) is a Galician sweet specialty mainly produced in Santiago de Compostela and all around Galicia.

[[File:Viños galegos Albariño.jpg|thumb|left|Galician wines]]
Galicia has 30 products with ''[[Denominación de origen|Denominación de orixe]]'' (D.O.), some of them with ''Denominación de Orixe Protexida'' (D.O.P.).<ref>[http://www.mapa.es/es/alimentacion/pags/Denominacion/resultado.asp Denominaciones de Origen y Indicaciones Geográficas] {{webarchive |url=https://web.archive.org/web/20100422195432/http://www.mapa.es/es/alimentacion/pags/Denominacion/resultado.asp |date=22 April 2010 }}, Ministerio de Medio Ambiente y Medio Rural y Marino. Select "Galicia" in the dropdown. Retrieved 22 February 2010.</ref> D.O. and D.O.P. are part of a system of regulation of quality and geographical origin among Spain's finest producers. Galicia produces a number of high-quality [[Galician wine]]s, including [[Albariño]], [[Ribeiro (DO)|Ribeiro]], [[Ribeira Sacra]], [[Monterrei]] and [[Valdeorras]]. The grape varieties used are local and rarely found outside Galicia and Northern Portugal. Just as notably from Galicia comes the spirit ''[[Augardente]]''—the name means burning water—often referred to as [[Orujo]] in Spain and internationally or as [[Orujo|caña]] in Galicia. This spirit is made from the distillation of the [[pomace]] of grapes.