Local Dalmatian dishes rely heavily on ingredients from the sea: Fish, shellfish, and octopus are common. Due to the historic annexation by Italy, Croatian food also includes pasta and risotto; black risotto, which gets its color from squid ink, is a specialty. Other familiar Mediterranean ingredients, such as olive oil, garlic, and lemons, are used widely, and meats like lamb and pork are often spit-roasted. Meals tend to be paired with a glass of wine; Dingač is one local producer, but homemade wine is also frequently on offer. Add sparkling water for the Croatian version of a spritzer, called gemišt.