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The Golden Truffle

More than ten years ago we have started the culinary event Golden truffle. Our goals were to confirm and to improve our knowledge and skills in preparing the truffles, by means of competing with respectful Italian, Austrian, Slovenian and European restaurants. Thus, in Istria the truffle is prepared in three very simple ways: grated onto frittatas, pasta (lasagna, fusi or gnocchi) and onto the smoked fillet or another meat.

There’s only one secret of preparing it in our own traditional way: the temperature. Namely, one has to grate or slice fresh white truffles in thin slices onto as warmer as possible food, in order to enjoy its noble flavors. 

The culinary competition Golden truffle has turned into a great gourmet festival and gourmet laboratory, whereas it revealed us uncounted possibilities in preparing the truffles, respectively its pairing with the basic dishes like fish, game, soups, cakes...


The Golden truffle 2009

Kempinski Hotel Adriatic, Savudrija/Salvore, 20.10.


Italy - Ristorante Reale - Rivisondoli (AQ), (2 stars Michelin), www.ristorantereale.it, Chef Niko Romito

  • Egg, potatoes and truffle, 
  • Essence

Italy - Antica Trattoria Monte Costone - Galliate Lombardo (VA), (1 star Michelin) www.ilariovinciguerra.it, Chef Ilario Vinciguerra

  • Eliche (propeller-shaped variety of pasta), mascarpone made of buffalo milk and truffle,
  • Creamy risotto (mantecato) with annurca apples and powder of capers from Pantelleria

Netherlands - Restaurant Basiliek - Harderwijk, (1 star Michelin) www.restaurantbasiliek.nl, Chef Rik Jansma

  • Coquille St. Jacques on puree of cauliflower, hazelnut, green asparagus, winter truffle and quail egg with some spinach

Croatia - Damir & Ornella - Novigrad, Istria, www.damirornella.com, Chef Mattea & Damir Beletic

  • Raw fish with extra virgin olive oil and truffle


The Golden truffle 1999

Istarske toplice, Oprtalj/Portole, 26.10.

Participants and the Winner

Italy - Ristorante Prime rose, Trento (TN), Chef Alberto Bettucchi

  • Chestnut tortelli, Guinea fowl bird rollade

Slovenia - Restoran Maestoso, Lipica, Chef Aleksander Stergar

  • Breaded pumpkins in truffle sauce, Rabbit with vegetables and truffle

Croatia - Restoran Vela Nera, Pješčana uvala (Pula), Chef Dušan Černjul

  • Big black ravioli filled with spider crab, Frog fish in the Vela Nera restaurant sauce


The Golden truffle 1998

Istarske toplice, Oprtalj/Portole, 27.10.

Participants and the Winner

Italy - Taverna da Stellio, Muggia (TS), Chef Stellio Cigui

  • Scallops with Trooping Funnel (Clitocybe geotropa mushroom), Quail filled with mini gnocchi and white truffle

Slovenia - Restaurant Lipica, Lipica, Chef Tomaž Novak

  • Bavette pasta with arugula (rocket), olive oil and truffle, Pork fillet with potatoes and pumpkin

Croatia - Restaurant Valsabbion, Pješčana uvala (Pula), Chef Damir Modrušan, Robert Perić, Sonja Perić

  • Risotto with dentex in a cheese form, Lamb knuckle with porcini mushroom and lentils


The Golden truffle 1997

Istarske toplice, Oprtalj/Portole, 04.11.


Italy - Taverna da Stellio, Muggia (TS), Chef Stellio Cigui

  • Maneštra with truffle, Adriatic sole with truffle

Slovenia - Udruga kuhara Slovenije, Chef Aleksander Stergar

  • Sea bass carpaccio, gnocchi with pumpkin, sour apple and zucchini (green squash), Risotto with oyster mushrooms

Croatia - Restaurant Marino, Kremenje - Momjan, Chef Irene Markežić

  • Frittata with truffles, Toast with olive oil, spices and truffle


Slovenia - Udruga kuhara Slovenije, Chef Aleksander Stergar

  • Risotto with oyster mushrooms