There is a smell that defines Istria better than any map. It is that moment when, in an old kitchen, while the bora blows against the stone walls, someone opens a jar in which a white truffle sleeps. It is the smell of the earth, the roots of an old oak tree from the Motovun Forest, and generations that, just like my Bartolić family, searched for this hidden treasure with a flashlight in their hand and a faithful dog at their feet.
In our home, truffles are not just an ingredient. They are the crowning glory of tradition. And there is no better way to experience that tradition than through a plate of warm, handmade fuži. Today, I am not just bringing you a recipe; I am bringing you a part of our family history that has been going on since the 1950s. Pour yourself a glass of Teran, relax, and learn how to prepare real Istrian fuži with truffles the way we do it in the heart of Istria.
What exactly are fuži and why is tradition important?
Fuži are the kings of Istrian pasta. Their specific tube shape is not just there for looks; it is designed to “trap” the šugo or, in this case, an emulsion of butter and truffles inside. Tradition dictates that the dough be kneaded slowly, with home-made eggs, until it becomes smooth and elastic like leather.
When you combine such pasta with Istrian truffle, you get a dish that is both humble and royal. We in the Bartolić family believe that a recipe should not be overly complicated. The truffle is the star, and everything else just needs to be given a stage.
The heart of the recipe: White or black truffle?
Before we get to the actual preparation, we must resolve the eternal dilemma.
White truffle (Tuber magnatum Pico): It is the highlight of the season that begins in the fall. It is intense, penetrating and never cooked. If you use a fresh white truffle, you only grate it at the very end onto the finished plate.
Black truffle: Whether it is a summer or winter noble black truffle, it is slightly milder, nuttier and allows us to “warm” it slightly in the sauce to release its aromas.
Original recipe of the Bartolić family (serves 4)
This is a recipe that has not changed in our house for decades. It is simple, but requires top-quality ingredients.
Ingredients:
400g homemade Istrian fuži (if you don’t make them yourself, choose those with the original quality mark)
80g butter (preferably homemade)
100ml vegetable stock or water in which the pasta was cooked
50g freshly grated Istrian truffle (or our ready-made tartufata as a base)
A pinch of salt and pepper
A little parmesan or mature Istrian cheese (optional, but we like it)
Preparation procedure:
Cooking the fuži: Cook the fuži in plenty of salted water. Make sure they remain al dente. Istrian pasta must have a “bite”.
Butter base: Melt the butter in a large pan over low heat. Do not let it darken. The goal is to get a silky texture.
Blending the flavors: If you are using our tartufata or chopped black truffle, add it to the butter now and stir gently for just a minute to release the aroma. Add a little stock or cooking water to create an emulsion.
Tossing in the fuze: Transfer the strained fuze directly to the pan with the sauce. Stir gently over low heat until each fuze is glistening with butter.
The finishing touch (The Bartolić Secret): Remove from heat. If you have fresh white truffles, now is the time to grate them and make a truffle “rain” in front of your guests. That warmth of the fuze will be enough to spread the aroma of Tuber magnatum throughout the room.
Why is “Truffle Hunting in Istria” important for this plate?
You might be wondering why we insist so much on provenance. There is a difference between a truffle that has been traveling for weeks and one that was at the root of an oak tree this morning. Truffle hunting in Istria is hard work. Our dogs, often mixed breeds or Lagotto Romagnolo, spend hours in the mud of the Motovun Forest so that we can enjoy this plate.
When you eat fuži with truffles, you are eating the work of the hunter, the breath of the dog, and the moisture of the Mirna River. That is what we call tradition
Book your truffle hunt in Istria today!
How to recognize real truffle fuze in a restaurant?
If you are not at home and you order this dish, be careful. Real truffle fuži should never be swimming in heavy cooking cream. Cream “kills” the truffle. The sauce must be light, based on butter and cooking water, and the smell must be natural and strong, not chemical.
A taste that takes you back to Istria
Istrian truffle fuži are not just a dish; they are a journey through time and space. Every bite tells a story about the Bartolić family, the forest that feeds us, and the dogs without whom we would be lost.
We invite you to visit us in our stores in Motovun, Poreč, or Rovinj. There you can try our products, get some more cooking tips, or simply chat about the hunt. If you are not in Istria, our online store is here to send you the best of our catches directly to your doorstep.
And for those who want a complete souvenir – book a truffle hunt. We promise you that the fuži you cook after finding the truffle yourself will be the best you’ve ever tasted.
Bon appetit and cheers!
