Istrian cuisine in the coastal regions is based on fish while that of the heart of the peninsula on meat. Soft, pink Istrian prosciutto, olives, and shellfish, particularly mussels from the Lim Channel, are greatly appreciated. Another favourite is posutice or fuzi, a type of pasta served with various side dishes, salted pilchards, for example, or chicken, or venison stew. Istrian truffles are well–known and are prepared differently througout the region. Other specialties include fried eggs with asparagus or black bryony, manestra, a thick soup of corn, fennel, chickpeas and barley porridge,and winter manestra with beans and cabbage, called jota. Istrian turkeys are highly appreciated today. The famous Istrian supa, or soup, is made with wine.