An example of good practice in the development of the truffle sector
Primjer dobre prakse u razvoju sektora tartufarstva
With enhanced access and extended offer, truffle valorisation has been achieved as a gastronomic delicacies and as a tourist product. The result has been the increased number of visitors, particularly during the autumn period when it is the white truffle season (Tuber magnatum Pico) which is the most popular commercial truffle. Hence, various festivals and various fairs of interactive content began to unfold in Istria, focusing on truffles. In addition to truffles, the brand has also become a "Truffle Hunt", which is essentially a quest for truffles, with the aim of bringing visitors closer to the ecology itself and the life cycle of the truffle. Valorizing Istrian truffles as a gastronomic delicacies and thus stimulating the development of Istrian gastronomy and promotion of Istria as a truffle region has significantly influenced the progress of rural development in Istria.The offerings of various companies in the heart of Istria related to truffles are really content and educational. Truffles as one of the NWFPs linked the history of truffle hunting in Istria, the truffle collection, local gastronomy and various truffle products actually rounded off one whole story. It is also important to note that visitors during organized tours spend time outside and in the forest complexes which gives one additional note to the overall experience. Numerous guests throughout the year come from all over the world to experience a full truffle experience. Of course, the huge influx of visitors is of considerable importance for tourism as well as for other small local producers in the area which would otherwise find difficulties in placing their product on the market. More Information: https://repository.incredibleforest.net/oppla-factsheet/19805
Unaprijeđenim pristupom i proširenom ponudom postignuta je valorizacija tartufa kao gastronomske delicije, ali i kao turističkog proizvoda. Samim time se povećao i broj gostiju pogotovo u jesenskom i zimskom periodu kada traje sezona bijelog tartufa ( Tuber magnatum Pico ) koji je najcjenjenija komercijalna vrsta tartufa. Stoga su se u Istri počele odvijati različite smotre i razni sajmovi interaktivnog sadržaja kojima je glavna tema bila tartuf. Uz same tartufe brend je postao i “Lov na tartuf” što je u biti pokazno traženje tartufa s ciljem da bi se posjetiteljima bolje približila sama ekologija, odnosno životni ciklus tartufa. Valoriziranjem istarskih tartufa kao gastronomske delikatese i samim time poticanjem razvoja Istarske gastronomije te promocija Istre kao regije tartufa značajno se utjecalo na napredak ruralnog razvoja u Istri.Ponuda različitih poduzeća u srcu Istre povezane s tartufima doista su sadržajne i poučne. Tartufi kao jedan od NDŠP-a povezali su povijest tartufarstva u Istri, lov na tartufe, lokalnu gastronomiju i razne proizvode od tartufa čime su zapravo zaokružili cijelu priču. Također je važno napomenuti da posjetitelji tijekom organiziranih tura provode vrijeme vani i u šumskim kompleksima, što daje jednu dodatnu notu cjelokupnom doživljaju. Brojni gosti tijekom cijele godine dolaze iz cijelog svijeta kako bi doživjeli potpuno iskustvo tartufa. Naravno, veliki priliv posjetitelja od velikog je značaja za vlasnike smještaja i ostale male lokalne proizvođače na tom području koji bi inače teško plasirali svoj proizvod na tržište. More Information: https://repository.incredibleforest.net/oppla-factsheet/19805
INCREdible - Innovation Networks of Cork, Resins and Edibles in the Mediterranean basin - Mushroom and Truffles iNet
Ongoing | 2017-2020
- Main funding source
- Horizon 2020 (EU Research and Innovation Programme)
- Geographical location
- Spain