Truffle
Highly valued, special, unique. It boasts a specific “earthly” aroma and an exceptional flavour.
Gastronomic perfection.
The truffle is a species of edible subterranean fungus of the Tuberaceae family. It looks like a potato and usually grows near the roots of trees such as oak, beech, willow or hazel. The best-known location of the most prized white truffle (Tuber magnatum pico) in Croatia is the valley of the Mirna River in Istria (Motovunska šuma). It grows from September to January. Besides the white truffle, other species of truffle also grow in Istria, e.g., Tuber aestivum (black summer truffle), Tuber brumale (black winter truffle) and Tuber melanosporum (precious black winter truffle). Truffles were already known to the Romans, who enjoyed consuming them and often believed them to hold aphrodisiac properties.
White truffle
(lat. Tuber magnatum pico)
The white truffle is the “king” of mushrooms. It is considered the most special, most valuable and most expensive mushroom in the world. It matures from September to the end of January and can be found in various sizes. It grows up to half a meter underground, usually on the roots of trees such as oak, poplar, willow or hazel. It is light brown, sometimes ochre-coloured and has thin veins on the inside. Its shape is irregular, and its smell is very characteristic and specific. It is used freshly grated in various combinations and goes well with pasta, gnocchi, meat or fish. It is also used in various cakes and desserts in perfect combination with chocolate and fruit. With the addition of homemade olive oil, it becomes a real treat for the palate.
Black summer truffle
(lat. Tuber aestivum vittadini)
The black summer truffle ripens from April to the end of September and can be found in sandy and loamy soils. It has a black colour and an irregular, rough surface and a light taste and smell. The inside can be dirty white to hazelnut brown. It is cheaper than the white truffle and therefore very popular. It goes well with all dishes and is used in a variety of combinations. It tastes best freshly grated on meat, fish, rice, pasta, in various sauces and omelettes or briefly heated in butter.
Black noble truffle
(lat. Tuber melanosporum vittadini)
The black noble truffle matures from mid-November to the end of March. It is a highly prized type of mushroom, the most valuable of all black truffles and the second most expensive after the white truffle. It has a black colour, a rough surface and an intense aromatic smell. Its interior is streaked with light, thin veins. It is used freshly grated or briefly cooked in various combinations of meat or fish dishes. It goes well with pasta and desserts. With the addition of homemade olive oil, it becomes a real treat for the palate.
Black autumn truffle
(lat. Tuber uncinatum)
The black autumn truffle ripens from October to the end of January. It grows in shady locations on humus-rich soil. It grows in harmony with oak, hornbeam, beech and poplar, has a distinctly black colour, a rough, warty surface and a light brown interior streaked with white veins. It has a very strong earthy smell and an intense nutty flavour (reminiscent of hazelnut). The black autumn truffle can be eaten just like the black summer truffle, without having to be cooked or heated. Grated fresh, it can be used in a variety of dishes. It goes well with meat, fish, pasta, omelettes and desserts.
