從古代起，人們就開始采集伊斯特拉松露。由于其出色的口感及其所謂的滋陰壯陽功效，羅馬皇帝和奧地里匈牙利貴族特別熟悉這一產(chǎn)品。伊斯特拉半島中部的灰色黏土土壤和溫和氣候，為白塊菌的生長提供了理想的環(huán)境，即人們比較熟知的白松露，也是所有松露最大和最受人尊敬的松露。
松露口感細(xì)膩，脆脆的，有著蘑菇的香氣，是美食家非常珍貴的佳肴。烹飪中只需使用少量的松露作為配料，可以磨碎之后與新鮮烹制的菜肴一起或也可以用來為調(diào)味醬增味兒。
目前世界上有發(fā)現(xiàn)70種松露，其中34中來自歐洲。伊斯特拉森林里生長著三類黑松露，以及大白松露（是世界上最珍貴的松露品種之一，每公斤可售出5700美元高價）。

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Istria truffles have been extracted since ancient times, Roman Emperors and Austro-Hungarian aristocrats knew about them due to their outstanding taste and alleged aphrodisiac characteristics. Grey clay soil of central Istria and a mild climate without significant temperature oscillations provide ideal conditions for a very delicate fruit of Tuber Magnatum Pico, more famous as the white truffle, the biggest and the most respected of all truffles
Truffles have a delicate taste,  partly nutty, partly mushroomy, and are a highly prized delicacy among the foodie fraternity. They need to be used sparingly in cooking, either grated over a freshly cooked dish or used to give the defining flavour to a sauce.


There are 70 sorts of truffles in the world, of which 34 come from Europe. Istrian forests boast three sorts of black truffles as well as the big white truffle (one of the most prized in the world, at 5700 USD per kilo).