Since Swabia stretches over large parts of Baden-Württemberg, the Bavarian Swabian region to the Austrian Allgäu, it is sometimes very difficult to classify the typical dishes. While the Baden cuisine is rather subject to the French influence, the traditional Swabian cuisine is more based on the simple, hearty and down-to-earth dishes, which have been handed down from before and are called "poor people's food". Self-made pasta such as Spätzle or Maultaschen play an important role here. They are prepared in many different ways and served as a main course in rich soups and strong stews such as Gaisburger Marsch, or as side dishes to roasts with plenty of sauce and as sweet desserts with melted butter. Because of their preference for soups such as the Badische Flädlesuppe, which is served with fine strips of thin pancakes, the Swabians are also called "Subbaschwôb". Spätzle, the so called "Kässpätzle", is not only available in Swabia, but also in Bavaria, Austria and Switzerland. Schupfnudeln are another speciality from the Upper Swabian and Allgäu cuisine. These are elongated dumplings of firm potato dough with pointed ends. They are also called "Buabaspitzla". Apple wine or beer is served with the meal. Of course, Württemberger red wine or white wine are also drunk. In different regions the sweet Hutzel bread or Swabian fruit bread is also baked, which is prepared from dried fruits and eaten at Christmas time.