TRUFFLES IN ISTRIA

Truffles are world-famous subterraneous mushrooms, growing 5 to 30 centimeters below ground. They have a specific taste and smell and are a real gourmand treat. The most famous truffle location in Croatia is the valley of the river Mirna, most commonly found by trained truffle searching dos. The truffles develop best on that sort of ground, which makes the Motovun forest the perfect location for their growth.

The truffles in Istria are most famous by their quality, making their way to high class restaurants worldwide – especially the white autumn truffle Tuber Magnatum Pico, the most famous truffle type in Motovuns forest.

Besides the white truffle, there are multiple black truffles found throughout the year, and are always available fresh.

Tuber Magnatum Pico

This high quality gourmand delicacy is the most expensive and the most valued truffle in the world. It’s usually consumed fresh, or is add to pasta, meat or fish. Its aroma brings a new dimension to every meal and an insignificant amount of this jewel is enough to transform your dish. This delicacy is available from 01.09 to 31.12.

Tuber melanosporum

Known as the black noble truffle, followed by an intense smell. Its gathered throughout the winter period, especially in the begging of the year. They are found under oak, hazel and hornbeam trees. They are used in various culinary combinations, but it is ideally mixed with pasta, fresh warm toast with olive oil. This truffle is one of the most valuable black truffles. This is the most widespread truffle growing in the summer period. Its smell isn’t as intense, but it’s very commonly used in culinary due to its accessibility. It can be used raw, grated or warmed up to get a more intense taste and aroma.

Tuber uncinatum

An autumn black truffle, very similar to the summer truffle but it has a more intense taste and a bit smaller in size. It’s available from 31.10 to 31.01.

The history of truffles

Truffles were well known as far back as roman an babilon periods, and the first mention of truffles in Europe dates to the 14^th century.  They were also rigorously studied in the 18^th century by Joseph Pitton de Tournefort, and there was even a book written about truffles by Alfonso Ciccarelli.  About a hundred years later, the Italians (Carlo Vittadini) and the French  (brothers Louis-René and Charles Tulsane) started researching truffles. In 1815 they were on the menu on the Vienna congress. Since then they were better known, bringing us to now when truffles are a must on all gourmands menues.