There isn’t any way that I can express my excitement at having eaten fresh Istrian Truffles last month in Croatia. I’ve written before that I really wish blogs could send out the foodie smells, in this case it is required as I won’t be able to create in words the incredible pungent smell and taste of this foodie Goddess.

Apparently the season for fresh Croatian black truffle is May to November and they only really come from Istria. There was no hesitation when I spotted it on the menu at Mali Raj on the Island of Brac. Being a greedy pig, pardon the pun, I devoured one or two plates of this delicacy over the time of my visit – in various guises – fresh shavings, freshly grated, oil and preserved.

I must admit that the freshly grated version,  in front of my eyes, was my fav (please don’t  let the waiter ever stop grating!) The earthy smell was amazing. I can understand why export is limited as I would keep these gems to myself. The truffle was served with handmade Fuzi (pasta), I hate to imagine how long it took for someone to roll out enough of these twirls for the lunchtime servings, much longer than it took us to devour the lot!