Today half the size it once was, the Motovun forest covers about one thousand hectares of land along the Mirna River. It differs completely from the karst forests that surround it. While the occasional traveller might associate the forest with fairies and magical experiences, in the gourmet world it is known as a site for harvesting truffles, expensive underground mushrooms that some believe have aphrodisiacal powers.
Gourmet cuisine today is unthinkable without his Majesty, the truffle. The underground mushroom with potato-like body called tuber lives in the Istrian soil and is considered the highlight of the regional cuisine. Istria has become known for the highest quality truffles - especially the white truffle that can rival those of Italian regions of Alba and Piedmont. Gourmets rush by the thousands to Istria’s konobas to experience its superb taste.
Immediately after harvesting, the fresh truffle is either directly used as a food ingredient, or it is being processed in order to produce high quality products such as a variety of spreads, cheeses, oils, sweets, etc.
Tagliatelle & Truffles and olives - Ingrediants
Chop the tomatoes and olives and fry them in olive oil. Add the vegetable stock and boil for 5 or 6 minutes. Separately boil the tagliatelle until al dente and drain them. Pour the tomato and olive sauce over the tagliatelle, add jarred Truffles and olives, rocket and a few drops of Black Truffle olive oil. Mix all together very gently. Once opened consume within seven days.
Food and wine pairing recommendation: Malvasia is the best combination when ordering "Tagliatelle with truffles and olives", while red wine - Teran Gambaletto - goes perfectly with "Baby beef fillet with minced black truffle".
Four Delicious Days of Medieval Towns, Truffles and Wine in Quatro terre