Asparagus (called šparuge in the Istrian dialect) are known as the queen of Istrian forests and covert and the main ingredient of spring menu: from classic scrambled eggs (fritaja), traditional meat delicacies such as istrian prosciutto with homemade pasta – pljukanci or fuži, to modern snacks – muffins with asparagus. Adriatic cuttlefish is caught in late winter and early spring, near a rocky coast, and the most famous specialty in the black cuttlefish risotto.