Boškarin carpaccio with truffles: A meeting of two symbols of the Istrian land
Istria is not just a place on the map; it is a taste that is remembered. And if you ask me which dish best embodies the strength of our interior and the elegance of the sea coast, the answer is always the same: boškarin carpaccio with truffles. It is not just an appetizer. It is the raw, unadulterated power of Istrian cattle in the embrace of the most expensive mushroom in the world.
Today we take you through the story of this superb gastronomic combination that celebrates tradition, patience and the indescribable freshness of our ingredients.
How to prepare the perfect carpaccio, boškarin, truffle combination at home?
Although it seems simple, the devil is in the details. We at the Bartolić family believe that a top-quality ingredient should not be “hidden” by heavy sauces.
Meat: You need a boškarin fillet (lungić). It must be perfectly cleaned of all veins and briefly frozen so that you can cut it into transparent slices.
Base: First, a few drops of extra virgin olive oil go on the plate (choose the one with the truffle aroma for an even stronger effect).
Assembly: Place the meat, sprinkle it with a few grains of coarse sea salt and freshly ground pepper.
Cheese: A few slices of hard, aged sheep’s cheese or Parmesan will provide the necessary saltiness.
The final act: Take the grater and don’t skimp. Cover the meat with truffle slices. If you don’t have a fresh catch on hand, our tartufata or truffle cream can serve as an excellent base that you spread over the meat.
Why choose Tartufi Istra products?
Our tradition since the 1950s is not just a number on paper. It is thousands of kilometers traveled through mud, hundreds of trained dogs and an unwavering desire to preserve authenticity. Our brand “Tartufi Istra” stands behind every gram we sell.
If you want to recreate this gastronomic experience in your home, we recommend our specialties that will take carpaccio to a new level:
Olive oil with white truffle: Just a few drops changes everything.
Truffle salt: For that final “crunch” and an explosion of aroma.
Truffle carpaccio in oil: Black truffle leaves ready to use at any time of the year.
