Aragonese cuisine refers to the typical dishes and ingredients of cuisine in the Aragon region of Spain. These include roast lamb (especially ewes); ham (jamón) from Teruel; olive oil from Empeltre and Arbequina; a local taste for unusual vegetables as borages and sweet varieties of onion as well as wines from Cariñena, Somontano (Huesca), Calatayud and Campo de Borja. The region also features several interesting seafood dishes, including several kinds of crab paste, due to the superstition that crabs help prevent illness; as well as often undercooked sea fish, steamed in the very saltwater they were taken from.
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