It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community.
The chanfaina in Extremadura has nothing to do with similarly named dishes in the Iberian Peninsula, like the Catalan Xanfaina, which is a Spanish version of the Occitan Ratatouille.
Variants may include eggs as an emulsifier and omitting or reducing the bulk ingredient, which makes for a result similar to the Provençal aïoli, Catalan allioli, and so on.
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It is highly appreciated as food in certain areas of Italy, as well as in Catalan cuisine where it is prepared fried, after being slightly coated in batter.