What are truffles?

Truffles are a special kind of underground mushrooms that grow below the surface of the earth, at a depth of 5 to 30 centimeters. Their natural habitat is moist and rich soil, rich in humus, sand and gravel, most often in symbiosis with the roots of oak, hazel, poplar and hornbeam. Their distinctive and unrepeatable aroma and taste make them one of the most valued delicacies in the world of gastronomy. Unlike other mushrooms, truffles grow underground, so it is impossible to find them without the help of specially trained sniffer dogs, whose exceptional sense of smell makes it possible to discover these hidden gems of nature.

Istrian truffles

Why is Istria a paradise for truffles?

Istria is one of the most famous and richest truffle sites in Europe. The Motovun Forest, located in the valley of the Mirna River, is especially famous, and its unique microclimate, specific soil composition and high humidity provide ideal conditions for the growth of top-quality truffles.

Some of the largest specimens of truffles in the world have also been found here, including one that entered the Guinness Book of Records in 1999 as one of the largest white truffles ever found.

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Tuber Magnatum Pico - White truffle

Tuber Magnatum Pico, known as the white Istrian truffle, is considered the most valuable type of truffle in the world. Its rarity, delicate structure and extremely strong, distinctive smell make it the pinnacle of any gastronomy. The aroma of white truffle is layered and complex – earthy, slightly garlicky, with notes of honey, fermented cheese and mild spicy tones. Freshly grated white truffle turns even the simplest dish into a gourmet masterpiece.

It is the real star of the autumn season in Istria, when the white truffle hunting season in the Motovun Forest begins every September. Then truffle lovers from all over the world come to Istria to experience the unique aroma of fresh white truffles. This precious mushroom goes perfectly with simple dishes that will highlight its refined fragrance: homemade Istrian pasta (fuži, pjukanci), poached eggs, freshly baked bread with olive oil, meat or fish carpaccio, and even simple mashed potatoes.

The white truffle season lasts from September 1 to December 31, and autumn and the beginning of winter are precisely the period when the truffle develops its full aromatic potential.

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Tuber Melanosporum - Black noble truffle

Tuber Melanosporum, also known as the black winter noble truffle, is the second most valuable treasure of the Istrian truffle scene. Unlike the white truffle, the black noble truffle has a more compact and solid structure, a dark brown almost black color, with a fine white mesh texture inside. Its smell is strong, warm, nutty, slightly sweet-hazelnut, with hints of chocolate and forest soil.

This type of truffle is especially valued among professional chefs for its ability to withstand light heat treatment, which further releases the richness of its aromas. It is ideally combined with pasta, creamy risottos, meat, eggs, and even desserts like chocolate mousse.

The black noble truffle picking season lasts from December to March, when the moist winter soil of the Motovun forest provides optimal conditions for its development. Precisely because of its availability in the colder months, the black noble truffle brings warmth to winter dishes.

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Tuber Aestivum – Black summer truffle

Tuber Aestivum, better known as summer black truffle or scorzone, is the most common and affordable truffle in Istria. It is characterized by a black rough outer surface and a light brown interior with prominent white veins. Its smell is much milder and more subtle than white and winter black truffles – slightly nutty, fresh, with mild aromas of forest floor and hazelnuts.

Precisely because of its mild aroma, the summer black truffle is perfect for everyday culinary use. It can be used raw, lightly grated on ready-made dishes, but also slightly heated to enhance its aromas. It is most often found in light summer dishes: salads, light pasta, carpaccio, fresh cheeses, and even as an addition to pizzas with truffles.

The summer truffle is present in the forests of Istria from May to September, which allows truffle lovers to enjoy its fresh taste even in the warmer months when other types are not available.

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Tuber Uncinatum - Black autumn truffle

Tuber Uncinatum, known as the autumn black truffle, is very similar to the summer truffle, but with a more intense aroma and a deeper, more complex flavor structure. Its interior is darker and fuller, with more pronounced white veins, and the aroma is reminiscent of a combination of summer truffle and winter noble, with pronounced earthy, nutty and slightly mushroomy tones.

This type of truffle is ideal for the transitional autumn period, when temperatures drop and nature switches to its richer, warmer flavors. The autumn black truffle is excellent for cream of pumpkin soups, pasta sauces, dishes with mushrooms, omelets and warm appetizers. It comes out especially well in combination with aromatic Istrian olive oil and local cheese.

The autumn black truffle harvesting season lasts from October to the end of January, and provides a gastronomic link between summer and the cold winter season.

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The history of truffles in Istria

Thousands of years of truffle growth in Istria

Truffles have been present in human history for thousands of years. They were known and appreciated even by the Babylonians and the Romans. The ancient Romans believed that truffles had aphrodisiac properties and served them at lavish patrician feasts.

In the 14th century, truffles began to be more seriously mentioned in European literature, and a significant contribution to the study was made by the French botanist Joseph Pitton de Tournefort. The first book on truffles appears at the beginning of the 18th century (Alfonso Ciccarelli), while the scientific classification of truffles began in the 19th century thanks to the works of the Italian mycologist Carlo Vittadini and the French scientists Tulasna brothers.

The Congress of Vienna in 1815 was the first historical event where truffles were officially served at a state banquet, thus beginning their upward career in world gastronomy. Today, truffles are an indispensable delicacy on the menus of the most prestigious restaurants around the world, and Istrian truffles have become synonymous with top quality and authenticity.

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