Hands-on pasta-making class using Istrian recipes combining fresh-made pljukanci (hand-rolled pasta) with white truffle, fuži pasta with boškarin beef, and Istrian pasta fritta dessert. Conclude with a glass of Malvazija wine from local producer with your freshly prepared meal.
The Istrian Truffle Pasta Class is a three-and-a-half-hour hands-on cooking session in Poreč, a coastal town on the western Istrian peninsula of Croatia, focusing on the pasta traditions of Istrian cuisine and the region's celebrated truffle culture. The class is held in a dedicated cooking space in central Poreč and is designed for participants of all cooking levels, with no prior pasta-making experience required.
The session covers three preparations: pljukanci, a hand-rolled elongated pasta unique to Istria shaped by rolling small pieces of dough against a board to produce irregular ridges that hold sauces well, paired with shaved white truffle or black truffle butter depending on season. The second preparation is fuži, Istria's most recognisable pasta form — a quill-shaped noodle made by cutting pasta squares and rolling them around a thin stick — paired here with boškarin beef sauce, a slow-cooked ragù made from indigenous Istrian grey ox. This cattle breed distinguishes Istrian cooking from broader Italian pasta traditions across the Adriatic. The third preparation is pasta fritta, a traditional Istrian dessert pasta fried in oil and dusted with sugar and lemon zest, representing the sweet finishing tradition common in Istrian farmhouse cooking.
The class instructor explains the historical context of each preparation: the Venetian and Austro-Hungarian culinary layers that make Istrian cuisine distinct from both Croatian Continental cooking and standard Italian pasta; the truffle market cycle that drives prices and seasonality; and the revival of boškarin beef farming as a slow-food initiative on the Istrian peninsula.
The session concludes with a sit-down meal of all three preparations accompanied by a glass of Malvazija Istarska wine from a local producer. Participants receive printed recipes to take home. Classes are conducted in English and run for groups of up to eight participants. Vegetarians can be accommodated with a truffle-cream sauce in place of the boškarin ragù with advance notice.
| Price | €80 |
|---|---|
| Duration | 3.5h |
Highlights
- Hand-roll pljukanci, Istria's signature irregular pasta, paired with fresh-shaved or seasonal truffle
- Shape fuži pasta and prepare slow-cooked boškarin beef ragù, a traditional Istrian cattle breed
- Make pasta fritta, the traditional Istrian sweet fried dessert pasta with lemon and sugar
- Learn the historical layers of Istrian cuisine — Venetian, Austro-Hungarian, and Croatian influences
- Conclude with a sit-down meal and a glass of local Malvazija Istarska white wine
Tips for visiting
- Book the autumn or winter session to work with fresh white truffle shavings rather than truffle butter
- Wear comfortable clothes; the pasta-rolling process covers hands and surfaces in flour
- Vegetarians are accommodated with a truffle-cream alternative to the boškarin ragù — mention this at booking
- The class produces a full three-course meal; arrive on a light stomach to fully enjoy the sit-down tasting
- Poreč's old town has limited parking; taking the coastal bus or parking at the northern edge of town is advisable
Frequently asked questions
Does the truffle season affect what participants cook in class?
Yes. Autumn and winter classes use freshly shaved white truffle (Tuber magnatum pico), which has a stronger aroma and higher market value. Summer and spring classes use black truffle butter or preserved truffle, which is milder but still authentic to the Istrian pantry.
What is fuži and how is it made?
Fuži is an Istrian pasta shape made by cutting small squares of pasta dough and rolling each square around a thin stick to form a hollow quill. It is the most common pasta shape in Istrian restaurants and holds heavy sauces particularly well.
What is boškarin beef?
Boškarin is an indigenous grey ox breed historically used as a draught animal across the Istrian peninsula. Conservation efforts have revived it as a slow-food cattle breed; its meat is lean, richly flavoured, and appears on most Istrian restaurant menus as a regional speciality.
How many people attend a typical class?
Classes are capped at eight participants to allow individual attention at the pasta-rolling table. Private classes for smaller groups or couples can usually be arranged with advance booking.
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Istrian Truffle Pasta Class, Poreč
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