A digital trip to Croatia tantalizes with truffles and ancient olive groves

A four-part video series from Stories, Croatian Unique Hotels introduces viewers around the world to the natural wonders and culinary secrets of Croatia.

Stories - Croatian Unique Hotels

When was the last time you went on a holiday to a place that amazed you, or did something for the first time? It might be a while until worry-free travel will be possible again, but that doesn't mean you can't explore, discover, and experience something new from the safety and comfort of your home.


Croatia is a land of more than a thousand islands, of which only 48 are inhabited. Besides breathtaking natural features like mountains, waterfalls, and forests, Croatia boasts numerous UNESCO protected sites, a magnificent history, and hospitable people. If you're in search of an unforgettable gastronomic adventure, Croatia is the perfect place. Each region in this tiny country has its own special culinary personality thanks to a wealth of historical and cultural influences.


Now, four videos produced in cooperation with Stories, Croatian Unique Hotels are bringing people worldwide untold stories and secret recipes from Croatia's amazing islands and beyond.


Stories, Croatian Unique Hotels is an association of 17 carefully selected luxury hotels. Each of these amazing places combines local heritage and tradition with authentic experiences and high-level hospitality. This series introduces four gorgeous locations: the San Rocco Hotel and Valamar Collection Isabella Island Resort in Istria, the Bastion hotel in Zadar, and the Martinis Marchi Hotel on the island of Šolta.


"Stories from Croatia #1: Centuries-old olive groves and truffles" is a digital postcard from the historic town of Brtonigla, Istria, and the San Rocco Hotel hidden in the centre of this picturesque region. Named after the locally revered Saint Rocco, the estate is surrounded by parkland and olive trees. Tranquillity and first-class service are San Rocco's trademarks.


The stars of this video are white truffles and ancient olive groves, presented by Teo Fernetich, chef and owner of the hotel and San Rocco Restaurant. This step-by-step tutorial showcases Fernetich's "forest to plate" cooking philosophy through one of their signature dishes: ravioli with red mullet, celery, and truffle. Experts prize truffles that grow in the Istrian soil for their superb quality and exquisite taste, while Istrian extra virgin olive oil has been crowned the world's best.


Share this mouth-watering video and recipe with friends and family, and get ready to start daydreaming about your next vacation to Istria.



Download recipe:  Priceless Cookbook - San Rocco's Ravioli with red mullet, celery, and truffle


Ravioli with red mullet, celery and white truffle





  • 20g white truffle (Magnatum)
  • 150g red mullet filet (you will need approximately 0,5kg of red mullet)
  • 50g extra virgin olive oil
  • 200g celery root
  • 200 g durum wheat flour
  • 150g egg yolks
  • 1tbsp of olive oil




1. Cut the celeriac into small pieces and boil it in a half litre of water. Drain and save the water.


2. Add salt, pepper and olive oil to cooked celery and mash it with electrical mixer, adding saved water from the cooking. Mash it until it reaches the preferred creamy consistency.


3. Cut the mullet filets into small pieces, add salt and olive oil to taste.


4. Mix and knead the flour and egg yolks into a compact dough. Cover it with plastic wrap and let rest for a day in the refrigerator.


5. Before preparing the dish, roll out the dough into a thin layer.


6. Cut the circles with a 10cm diameter round mould or a glass.


7. Fill each circle with fish filling and close them in the shape of ravioli. If needed, when connecting the edges of the ravioli, wet them with a bit of water.


8. Cook the ravioli in boiling, salted water until they reach the surface. 


9. Put a big spoon of celeriac puree on the plate centre, place two raviolis on top. Complete and decorate the plate with a few drops of olive oil, shaving white truffle over it.