Days of asparagus and cuttlefish
Labin spring gastro rhapsody takes place throughout April at nine restaurants located in Labin area. Asparagus (called šparuge in the Istrian dialect) are the key ingredient of local spring menus. They are prepared in numerous ways, either as scrambled eggs (fritaja), risottos, home-made pasta called pljukanci and fuži with Istrian ombolo (smoked pork), or home-made bread seasoned with asparagus. Adriatic cuttlefish is caught in late winter and early spring, near a rocky coast, and the most famous specialties are cuttlefish stew (brodetto) with polenta and the black cuttlefish risotto.