The scents of the earth, the clinking of glasses, and the footsteps of the curious merge into a unique rhythm that takes over the hilly town of Motovun in mid-October. The two-day Teran and Truffle Festival, in its 14th edition, returns on October 18th and 19th, 2025, with a clear goal: to present the best of Istrian terroir in one place – the red wine of the Teran variety and truffles, which conquer the streets, squares, and palates with their aroma in the autumn days. The program takes place on the main square, in a large tent, but also at the foot of the old town, where morning truffle hunting demonstrations become an attraction for all ages.

Why this festival is different: a blend of authentic terroir and living heritage

The central idea of the festival is for visitors to get to know the full spectrum of experiences offered by Teran and truffles at a single location – from the exhibition and sales area and guided tastings to culinary presentations and a music program. Teran, an indigenous Istrian variety, is known for its pronounced freshness, distinct acidity, and deep ruby color. In the bottle, it often carries aromas of black berries, spices, and earth, and it pairs excellently with richer dishes, especially with the meat of the Istrian Boškarin and dishes enriched with truffles. These characteristics are the result of the microclimate and special soils of northwestern Istria, with large day-night temperature amplitudes that preserve freshness and develop complexity of aroma.

Truffles from the surroundings of Motovun mark the autumn – especially the prized white truffle (Tuber magnatum), which achieves the highest prices on the market and whose season is in full swing in October. The valley of the Mirna River and the Motovun Forest, covered with oak, common hornbeam, and poplar, create ideal conditions for the symbiosis of the fungus and tree roots. Truffle hunting is a tradition passed down through generations, and local truffle hunters guard their "secret spots" as zealously as master winemakers guard their best vineyard positions.

What the festival weekend looks like: two days of scents, flavors, and good music

The Saturday part of the program begins in the morning, with a demonstration of truffle hunting in the canal – at the foot of Motovun – from 10 AM to 1 PM. At the same time on Sunday, the hunt goes into the forest again, following experienced guides and their dogs, who rely on their noses rather than their eyes. On the main square, the tent opens at noon, turning into the central meeting point for winemakers, truffle hunters, chefs, and visitors. On Saturday, the exhibition and tasting part lasts from 12 PM to 8 PM, and on Sunday from 11 AM to 7 PM. On Saturday at 4 PM, the most unusual "competitor" takes the stage – the largest white truffle of the festival, which is officially weighed and declared.

The musical part on Saturday during the day is powered by the energy of the Mistral bend, and the evening belongs to the tamburitza pop band Mejaši, with an entertainment program that continues into the wee hours of the night with DJ Hoky. Sunday from 1 PM to 7 PM also brings live music, creating a pleasant backdrop for socializing and tasting. Alongside the stage and stands, a special place is occupied by the Gastro cooking show spots, where professional chefs prepare dishes based on truffles and Teran, giving visitors insight into techniques and combinations they can try at home with simpler ingredients.

What to taste: fuži, boškarin, desserts with truffles, and a glass of Teran

On the menu are traditional Istrian fuži in several variations – with sauces of fresh black and fresh white truffles – but also with a boškarin stew with a Teran reduction. For street food lovers, a burger with Teran sauce and a burger with black truffle are being prepared, and those who can't leave without something sweet will get their dose of hedonism with panna cotta with cherries in Teran or a version with chocolate and black truffle. Such a menu relies on the essence of Istrian gastronomy: with local wine and the seasonal forest, the dishes are simple in form but strong in character, with an emphasis on textures and aromas.

In the festival houses, there are also producers of indigenous delicacies – extra virgin olive oils, brandies and liqueurs, cured meat products (prosciutto, sausages, pancetta), cheeses, honey, fritule, craft beers, chocolates, and other sweets based on Teran or truffles. The special gastronomic identity of the wider region is also defined by the boškarin, the Istrian ox that has grown from a symbol of agriculture into a gourmet totem whose meat is served today in modern interpretations, but with respect for tradition.

Recreational walk “On the Paths of Teran”: 11 kilometers through vineyards and forest

A new feature of the Saturday program is a moderately demanding recreational walk "On the Paths of Teran," 11 kilometers long. Licensed guides lead groups departing at 10:00 AM, 10:30 AM, and 11:00 AM, and the registration fee of 15 euros includes expert guidance, a wine tasting with traditional cukerančići during the walk, a voucher for lunch on the main square, and a free ticket for the shuttle bus to the old town core. Children up to 14 years of age participate for free, accompanied by a parent. The number of places is limited, and registrations are made via e-mail at info@tz-motovun.hr or an online form.

Demonstration truffle hunting: what to expect in the field

The morning slots (10 AM–1 PM) are reserved for a demonstration of truffle hunting at the foot of Motovun. Participants are met in the field by truffle hunters and their trained dogs, usually of the Lagotto Romagnolo breed, with whom they go into the forest after a short briefing on behavior and safety. The basic rules: stick to the path, do not pick anything without the guide's permission, and hand over any found truffle to the truffle hunter to be properly weighed and cleaned. The success of the hunt depends on a number of factors – from soil moisture to the age of the forest – so each outing is experienced as a small adventure whose outcome is uncertain, but always exciting.

Wine focus: what distinguishes Teran from other reds

Teran in Istria is harvested relatively late, and the bunches are large and compact, with a skin resistant to damage. The wine typically shows 11–14% alcohol, more pronounced acidity, and a fresh, juicy profile that is further rounded out through moderate aging. Winemakers often emphasize how the differences between day and night temperatures around Motovun help to maintain aromatic purity and build complexity – from blackcurrant and cherry to pepper and mineral tones. In gastronomic pairings, Teran proves to be an extremely grateful partner to truffle-based dishes because its freshness and spicy framework do not overwhelm, but rather elevate the intense aroma of the fungus.

Examples of styles on the market range from fresh, fruity labels that aim for young drinkability to more serious interpretations with a selection of the best positions, longer maceration, and aging in wood. Such Terans show structure but retain their recognizable tension and ruby vibrancy. Technical data from renowned Istrian wineries point to the measured use of oak and precise specification of parameters such as total acidity and alcohol, which makes communication to the market transparent and makes it easier for customers to choose the style they prefer.

Workshops for children: from pasta making to vinorello

Saturday and Sunday from 2 PM to 5 PM are reserved for the little ones. In the kitchen of the Cultural and Educational Center of the boutique hotel Kaštel, workshops on pasta making and painting in the vinorello technique are held. These programs are taken care of by diligent retirees and volunteers, preserving the transmitted knowledge of home cooking and creative approaches that bring the world of wine and truffles closer to children in an appropriate and fun way – through colors, smells, and the touch of dough. At the same time, parents can stroll among the stands or join guided tastings, without fear that the kids will be left without quality content.

Registrations, entry, and practical information for your visit

• Registrations for demonstration truffle hunting and hiking: via e-mail info@tz-motovun.hr or the online forms listed in the program.


• Opening hours of the exhibition and tasting area: Saturday 12 PM–8 PM; Sunday 11 AM–7 PM.


• Weighing and announcement of the largest white truffle: Saturday at 4:00 PM, on the main square.


• Music program: Mistral bend during the day (Saturday), Mejaši at 9:30 PM; evening entertainment program with DJ Hoky; on Sunday live music from 1 PM to 7 PM.


• Parking: free in the Motovun area during the festival.


• Location of food and cooking show: main square (tent).

For families, gourmets, and hikers: how to get the most out of the festival

Families: children will enjoy the workshops and morning trips into the forest, where with expert guidance they can meet the tracker dogs and learn how to behave responsibly in nature. Gourmets: plan a tasting "circuit" – start with fuži with black truffle, continue with a burger with Teran sauce, and for dessert choose panna cotta with cherries in Teran. Round it all off with a glass of fresh Teran from different wineries to compare the styles. Active visitors: sign up for "On the Paths of Teran," as the 11 km circular trail leads through vineyards and forest areas with views that explain why Motovun is an icon of the Istrian landscape.

Introduction to the world of truffles: season, types, and tasting tips

The autumn peak of the white truffle falls precisely during the festival period, while the black varieties (summer and winter) alternate their season throughout the year. When tasting white truffle, the rule is less-is-more: sprinkle thinly grated slices over a warm, but not too hot, dish – fuži, fried eggs, creamy risotto – so that the aroma is released without being "burned." With black truffles, the culinary approach can be more robust, so it is often used in warm sauces or as part of a filling. If you are buying a fresh truffle, look for a piece with a firm structure and a scent that is persistent, but not overly "sulfurous." For storage, wrap it in a paper towel, place it in a glass jar, and keep it in the refrigerator, changing the paper towel every day.

Why Motovun is the epicenter of Istrian truffles

The microlocation around Motovun – the Mirna valley and the expanses of the Motovun Forest – has been known for centuries for its exceptionally high-quality truffles. Here, river fog, moisture, and the shade of sub-mountain forests meet with limestone-clay soils, which favors the mycorrhiza between the fungus and the tree roots. The practice of truffle hunting has shaped a special culture: the secrecy of locations, respect for the forest, and the relationship between man and dog. It is this combination of natural conditions and living heritage that makes the region's autumn calendar unimaginable without a festival dedicated to these precious tubers.

Planning your arrival and accommodation in Motovun

It is recommended to plan your arrival at the festival earlier in the day, especially on Saturday when the program is most dynamic. Due to the limited number of places on the recreational walk and truffle hunting demonstrations, advance reservation is mandatory. If you are staying for several days, consider visiting the surrounding wine cellars and family farms that offer tours and guided tastings. For a range of suggestions from the wider region, visit the official tourist guides of northwestern Istria and the thematic programs of truffle hunting and eno-gastronomic excursions that include a visit to the forest, tastings, and local meals.

How to taste responsibly: tips for a sustainable and pleasant visit

• Respect the forest and the rules of truffle hunting: walk with the guide, do not separate from the group, and leave no traces.


• Combine tastings and water: with red Teran, drink enough water to stay hydrated and keep your senses clear.


• Choose local producers: they know their products best; ask where the truffles come from and how they are stored.


• Offer children an experience: the workshops at Kaštel and the walks are tailored for the youngest – they will learn something new and have fun at the same time.


• Plan your return: the evening concerts and entertainment program last late; organize your transport in time.

For story lovers: from secret paths to great finds

The history of truffles in Istria is written with a series of anecdotes, from record-breaking specimens unearthed in the late 20th century to the growing global interest in the "earthly diamond." The tradition that Motovun nurtures at the festival is also an opportunity to hear firsthand the hunting, yet true, stories of local truffle hunters about dogs that "read the earth" and moments when the scent heralds a find before anyone has seen it. In such moments, one understands why the white truffle, impossible to cultivate and therefore rare, is considered one of the most prized delicacies in the world.

Resources for further research and gastro-excursions

If you want to deepen the experience beyond the festival dates, organized truffle hunting tours are offered in the vicinity of Motovun, which include a guided walk, education, and lunch with truffle-enriched dishes. Some programs start from Rovinj or other Istrian centers and combine visits to wineries, olive groves, and panoramic viewpoints. Thus, in one day, you can experience a "circular story" – from the forest to the plate, from the cellar to the glass, from the hill to the old square – and thus understand why this event has become an unmissable entry in the calendar of autumn events.

A look behind the scenes: the community behind the festival

The festival is organized by the Tourist Board of the Municipality of Motovun and the Municipality of Motovun, with the support of Motovun park d.o.o., the Istria County Tourist Board, and the competent administrative department. Over the years, co-creation with winemakers, truffle hunters, restaurateurs, and volunteers has turned the event into a recognizable regional brand: a place where tradition and innovation, local and global, craft and the art of cooking meet. The program is hosted by Borna Šmer, and with concerts and a DJ program, an all-day atmosphere is created in which visitors linger for hours – between one tasting and another, between a walk and a workshop, between a photo from the ramparts and a fragrant plate on the square.

Note: For current dates and any changes in the program, it is recommended to check the official announcements of the festival organizer before arrival and, if necessary, book the desired activities due to limited capacity. It is particularly important to secure a place in time for the morning demonstration truffle hunts and for the recreational walk. During the autumn peak of the white truffle season, interest is traditionally exceptional, so the rule "the earlier, the better" has a very practical meaning here.