Eating is in Spain one of the most pleasant rituals of daily life. The variety and richness of its gastronomy, as well as the Spanish meal culture make very easy to find, in the great cities or the small rural villages, a place to eat well. The prices are usually in the restaurants door, that also have a menu of the day with reduced prices. The service is included in the price, being usual although non obligatory to destine between five and ten percents of the total to the tip. Most of restaurants usually close once a week (Sunday or Monday), although there are numerous establishments that open every time and day. The Spanish kitchen is distinguished traditionally by the use of olive oil, vegetal or animal fat, pork butter, as well as a great variety of fruits and vegetables taken from the Arab culture, and other elements like potatoes and tomatoes, that arrived from America. The north is a humid and rainy region that grants a very rich and varied gastronomy, as much in meats as in fish. The Basque Country develops a seasonal kitchen based on the familiar furnaces, with plates as marmitako (potatoes with bonito fish) and txangurro (clams and spider crab). Asturias provides plates as the fabada (beans and pork stew), the cheese and the cider. Among the Galicia delicatessen are worthy of mention the caldeiradas, the squid, milky products and bakery.