TRUFFLES IN ISTRIA

Tuber Magnatum Pico — White Truffle Discover the King of Istrian Forests!

Tuber Magnatum Pico, also known as the white Istrian truffle, is the most valuable and sought-after mushroom in the world. Its magic lies in its intense, layered aroma with notes of earth, garlic and honey, bringing a touch of pure luxury to every dish.

This underground treasure reaches its peak during autumn in Istria. The truffle hunting season around Motovun and Livade lasts from September 1st to December 31st, when the truffle develops its full aromatic potential.

Just a few thin slices of freshly shaved truffle are enough to transform an ordinary meal into a gourmet masterpiece.

The white truffle pairs best with simple dishes, allowing its refined aroma to fully dominate the plate. It is perfect with homemade pasta (fuži and pljukanci), fried eggs, creamy mashed potatoes, meat or fish carpaccio and a few drops of premium olive oil.

Experience a true gourmet journey and order your truffle directly from the heart of Istria.

White Truffle – Tuber Borchii

Known in gastronomy as Bianchetto or Marzuolo, the winter white truffle is an excellent choice for enriching traditional dishes such as pasta, creamy risottos, light sauces, and egg-based meals. Thanks to its specific and slightly firmer texture, it is ideal for precise slicing into thin flakes. It is best served freshly shaved at the very end of cooking, over a warm dish, allowing its delicate flavour profile to fully develop.

Its most recognizable characteristic is its intense, penetrating, and slightly spicy aroma, reminiscent of fresh garlic, mushrooms, and aromatic herbs. Often referred to as the “relative” of the highly prized autumn white truffle (Magnatum Pico), Tuber Borchii offers a distinctive character and exceptional quality at a much more accessible price.

Its exterior is characterized by a smooth skin ranging from light ochre to dark orange shades, while the interior reveals darker reddish-brown flesh marked with thick white veins.

The harvesting season of this winter-spring delicacy in the Istrian forests lasts from January to April.

Tuber Melanosporum — Black Winter Noble Truffle

Unlike the delicate white truffle, this black underground treasure perfectly withstands light heat treatment. When gently warmed, it releases its rich and warm aroma filled with notes of hazelnut, dark chocolate and fresh forest soil. Beneath its robust dark exterior lies a firm flesh beautifully marbled with delicate white veins.

The black truffle pairs perfectly with homemade Istrian pasta, creamy risottos, warm egg dishes, fine sauces, rich meat dishes and even chocolate desserts, bringing a touch of pure luxury to every plate.

This prestigious treasure of the Istrian truffle scene is carefully harvested from the moist soils of Livade, beneath the Motovun Forest. Its season lasts from December to March, when this underground delicacy reaches the peak of its aromatic intensity.

Bring a piece of Istrian tradition to your table and enjoy the authentic taste of premium black truffles.

Tuber Aestivum – Summer Black Truffle

This underground delicacy can be found in the forests of Istria from May to September. During the warmer months, when other truffle species are less available, it allows gastronomy lovers to enjoy its fresh and delicate flavour.

Also known as Scorzone, this is the most common and accessible Istrian truffle, recognized by its dark, rough outer surface and light brown interior crossed with pronounced white veins.

Thanks to its mild and subtle aroma, the summer black truffle is a perfect choice for everyday culinary use. It is most often enjoyed in light summer dishes such as fresh salads, homemade pasta, carpaccio, creamy cheeses and as a premium topping for pizzas.

It can be served raw, thinly shaved over dishes, or lightly warmed to release its hidden aromas. Its fragrance brings freshness with gentle notes of hazelnut, nuts and forest soil, making it noticeably softer and more delicate than the intense white truffle or the winter black truffle.

Tuber Uncinatum – Autumn Black Truffle

The harvest season of this autumn delicacy lasts from October until the end of January, making it the perfect gastronomic bridge between the lively summer season and the cold, mystical winter period in the forests of Istria.

The autumn black truffle is an excellent choice for pumpkin cream soups, rich pasta sauces, mushroom dishes, warm omelets and hearty specialties. Its character is especially enhanced when paired with aromatic Istrian olive oil and aged homemade cheese. It is the ideal complement to the autumn season, when temperatures drop and cuisine becomes richer with warm and comforting flavours.

Its aroma resembles a refined combination of the summer black truffle and the noble winter truffle, while offering more pronounced earthy, nutty and lightly mushroom-like notes.

Although visually very similar to the summer truffle, Tuber Uncinatum stands out with a much more intense aroma and a deeper, more complex flavour profile. Its interior is darker and richer, marked with dense and clearly visible white veins.