Meat: meatballs in sauce, stuffed veal roll, sirloin steak brochettes, roast kid, lamb stew, veal cheeks, pork chops à la Milanese, coal-roasted lamb and veal chops, roast lamb and suckling pig, roast ham ribs, rib eye steak, stewed veal, stewed ox with vegetables, liver with onions, roast suckling lamb, stewed tongue, stewed pig's trotters, braised veal sweetbreads, stewed knuckle, coal-roasted pork snout, oxtail, veal ragout, kidneys with Sherry, roast sirloin steak....

Game: Quail (braised or in sauce), rabbit (stewed or with alioli garlic mayonnaise), stewed deer, pheasant with grapes, stewed wild bore, stuffed pigeon, partridge with chocolate, young pigeons with walnuts and roast venison.

Cereal and pasta: Tagliatelle Bolognaise.

Cold cuts: Cecina (salted, air-dried meat), cured Serrano ham and marinated pork loin.

Eggs: Fried eggs with fries.

Legumes: Beans with partridge and pinto beans with rice.

Fish: Anchovy bites with tomato.

Cheese: Combines very well with cured cheese: Manchego, Roncal, Zamorano...

Soups: Castilian garlic-bread soup.