Andorran gastronomy is mainly Catalan, although it has also adopted other elements of French and Italian cuisines. The cuisine of the country has similar characteristics with the neighbours of the Cerdanya and the Alt Urgell, with whom it has a strong cultural ties. Andorra's cuisine is marked by its nature as mountain valleys. Typical dishes of the country are the quince all-i-oli, the duck with winter pear, the lamb in the oven with nuts, pork civet, the massegada cake, the escarole with pear trees, confited duck and mushrooms, escudella, spinach with raisins and pine nuts, jelly marmalade, stuffed murgues (mushrooms) with pork, dandelion salad and the Andorran trout of river. To drink, the mulled wine and beer are also popular. Some of the dishes are very common in the mountainous regions of Catalonia, such as trinxat, embotits, cooked snails, rice with mushrooms, mountain rice and mató.