Valorization of truffles through gastronomic tourism

Tartufi su najpopularnije i najskupocjenije gljive na svijetu te su zbog svog specifičnog okusa i mirisa cijenjeni u gastronomiji. Staništa tartufa mogu se pronaći i u raznim dijelovima Hrvatske, međutim, najbogatije područje tartufima nalazi se u Istarskoj županiji. Tartufarstvo u Istri započelo je u 13. stoljeću pod utjecajem Italije, međutim s organiziranim lovom na tartufe u Istri se počinje tek u 20. stoljeću. Iako nisu tradicionalna istarska namirnica, tartufi su danas zaštitni znak Istre i okosnica istarskog gastronomskog turizma. Gastro-turisti posebna su i zahtjevnija skupina turista, a koji su ,pored atraktivne lokacije i povoljne klime, željni autohtonih kulinarskih iskustava te koji kombiniraju edukativne, zabavne i interaktivne sadržaje. Upravo iz tog razloga, oko istarskog tartufa osmišljen je niz atraktivnih događanja i turističkih aktivnosti koji tijekom cijele godine privlače gastro-turiste u Istru, a posebice u njene ruralne dijelove. Uz opisivanje značajki i nutritivne vrijednost tartufa, poseban naglasak u radu je stavljen na mogućnost njegove valorizacije kroz različite turističke aktivnosti. Može se zaključiti da je tartuf namirnica sa velikim potencijalom doprinosa gastronomskog turizmu.Truffles are the most popular and most expensive mushrooms in the world and, and due to their specific taste and smell, valued in gastronomy. Truffle habitats can also be found in various parts of Croatia, however, the richest area of truffles is in the Istria County. Truffle farming in Istria began in the 13th century under the influence of Italy, but organized truffle hunting in Istria began only in the 20th century. Although they are not a traditional Istrian food, truffles are today a trademark of Istria and the backbone of Istrian gastronomic tourism. Gastro-tourists are a special and more demanding group of tourists, who, in addition to an attractive location and favourable climate, are eager for indigenous culinary experiences and who combine educational, fun and interactive content. For this reason, a number of attractive events and tourist activities have been designed around the Istrian truffle, which attract gastro-tourists to Istria throughout the year, and especially to its rural parts. In addition to describing the characteristics and nutritional value of truffles, special emphasis in the paper is placed on the possibility of its valorisation through various tourist activities. It can be concluded that truffles are a food with great potential to contribute to gastronomic tourism