Istrian truffles: species, seasons and how to taste them

Truffle fruiting bodies develop underground in symbiosis with tree roots. The Mirna Valley and Motovun Forest are among Istria's best-known truffle grounds. Truffle hunters use trained dogs to locate the fruiting bodies.

White and black truffles have different seasons

The prized white truffle (Tuber magnatum) is in season from mid-September to the end of January, with the peak in October. The term black truffle covers several species. The prized black truffle (Tuber melanosporum) is in season from November to mid-March, the winter truffle (Tuber brumale) from October to mid-March, and the summer truffle (Tuber aestivum) from May to the end of October.

These species differ in aroma, flavour and preparation. The prized white truffle is eaten raw, while brief cooking is preferred for the prized black truffle.

How to taste truffles

Simple dishes such as fuži, pljukanci, gnocchi or fritaja make it easier to distinguish the truffle's aroma and flavour. Heavy sauces and too much seasoning can easily mask both.

The words with truffles do not, on their own, tell you whether a dish contains fresh truffle, a sauce, a spread or flavoured oil. Knowing the species and form of the product makes it clear what is actually in the dish.

Truffle hunting with a trained dog

A truffle fruiting body develops underground, so its location cannot be seen from the surface. A trained dog detects its scent, and the hunter digs only at the spot it indicates. After the truffle is removed, the hole is immediately refilled with the excavated soil, without cutting roots thicker than one centimetre.

Commercial collection of wild truffles requires a permit from the relevant ministry. Digging away from the spot indicated by the dog or leaving holes open damages the habitat. Visitors can join an organised outing with a local truffle hunter without digging on their own.