Autumn in Istria, Croatia reveals its quieter, sensorial side, where its gastronomy echoes the tapestry of seasonal colours — rust-toned pumpkins, ruby pomegranates, earthy puce. As the air turns crisp, the peninsula transforms into a culinary playground and the landscape’s palette comes to life unearthing the regions prized delicacy, the truffle.
Throughout October and November, Western Croatia’s Motovun Forest (the last preserved lowland Mediterranean autochthonous forest of common oak, narrow-leafed ash and elm), becomes the prime location for truffle hunting, at the celebrated Truffle Zigante Days.
Guided truffle hunts, dishes from renowned chefs, and workshops honouring Istria’s coveted delicacy are immersive experiences that celebrate the depth, character and style of the black and white truffle.
Truffle Hunting in Istria: History
Enjoyed since Mesopotamian time, this delicacy has remained as one of the world’s most prestigious gastronomic foodstuffs due to its rarity, only growing in several European countries (France, Italy, Croatia).
Its intense flavour was enjoyed by ancient Greeks and Roman emperors, served at French courts and among the Austro-Hungarian aristocracy. Today it’s a favourite of Michelin star chefs and gastronauts alike.
Truffle Uses
October is white truffle season, and Istria lives by this rhythm. The delicacy is best enjoyed, freshly picked and can be seen everywhere from small inns to renowned restaurants in dishes like fuži (a diamond-tube shaped pasta), pljukanci (handmade rolled pasta), gnocchi, and fritada (thick open-faced omelette).
The Quest
The relationship of the truffle-hunter and their specially-trained dogs is a bond built on trust and knowledge. With their fine smell perception, dogs carefully sniff out truffles in vast woodland areas, while the hunter uses a zappino (small spade) to extract it without damage.
This original article first appeared in the FALL 2026 issue of City Style and Living Magazine.
Get More Inspiration
from City Style and Living
