Croatian Gastronomy - Nostromo
Croatian Gastronomy - Nostromo
Croatian Gastronomy - Nostromo
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01 istria<br />
Until very recently<br />
the white truffle of<br />
Istria was unknown<br />
by the elite gastronomy<br />
of the world.<br />
the international gatherings of experts and thematic gastronomic<br />
presentations entitled Golden truffle held in the<br />
Marino restaurant in Kremelje, near Momjan, arrived at<br />
a clear conclusion: the white truffle of Istria is in no way<br />
inferior to those from Alba! Indeed, an American journalist<br />
discovered that many “truffles from Alba” actually<br />
originate in Istria.<br />
At the special presentation of haute<br />
cuisine held in the Valsabbion restaurant<br />
not far from Pula, Bruno Clement,<br />
the renowned French culinary wizard,<br />
also known as the King of Truffles,<br />
publicly confirmed that conclusion in<br />
the autumn of 2003. The largest white<br />
truffle ever found, weighing almost a<br />
kilogram-and-a-half, was found in the<br />
Motovun forest.<br />
Until recently the Istrian white truffle<br />
was unknown on the world stage of<br />
luxury gastronomy. It was reaching fine<br />
restaurants of the world through smuggling,<br />
and was served either without its<br />
origin being given, or was being falsely<br />
presented as Italian. Today, Istrians no<br />
longer wish to smuggle, or even export<br />
their truffles. But neither do they want<br />
to save them for themselves. It’s not<br />
that they don’t like them, they want even more to be<br />
able to offer them to those true connoisseurs of this<br />
magical fungus who come to visit the small corner of the<br />
world from which this delicacy originates.<br />
Traditional Istrian dishes prepared with<br />
truffles are very simple, particularly<br />
when the best, the white truffle<br />
is being used. Nothing<br />
should be allowed<br />
to impair its<br />
EvEn thE roman EmpErors who Build thE amphithEatrE<br />
in pula considErEd that thE arEa of<br />
istria was BEst for thE cultivation of supErior<br />
olivEs.<br />
majestic gastronomic presence. Right at table, right<br />
before the guest, a small amount of truffle is grated<br />
over freshly cooked pasta, Istrian fu�i (somewhat<br />
similar in shape to Italian garganeli) or<br />
gnocchi, and there you have it!<br />
Omelette, or fritaja with<br />
truffles is served in a<br />
similar way.
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