A Book About The Dalmatian Truffle “Donat's Black Diamond”

The book resulted after six years of activities in the search of truffles in the Zadar region by Mr Ivica Matak from Zadar, and the entrepreneurial and marketing engagement of his daughter, Iva Matak, in the promotion of this valuable and rare mushroom. The family farm offers about 40 truffle-based products, from aromatised olive oils to pastes and creams, and of course, whole black truffles, winter and summer, as well as rare white ones. With this book edition, where the Matak family called the Dalmatian truffle Donat's black diamond after the Bishop Donat who built a famous church in the 9th century, which was later named after him and is one of the most recognizable symbols of Zadar today, these truffle hunters completed a production cycle, after the general public learned all about the Dalmatian truffle - this absolute gastronomic sensation.

Naming the Names of Chefs Involved in This Praiseworthy Project

As many as 15 of the best Croatian chefs took part in this project, designing and donating at least two recipes each for dishes that use truffles. They are the Zadar chefs as follows, Saša Began from the “Foša” Restaurant, Tomislav Karamarko and Marko Martinac from the Falkensteiner “Iadera” Hotel in Petrčane, Dalibor Pavlović, the chef of the Zadar “Bruschetta” Restaurant, and a freelance chef and cooking professor at Zadar School of Hospitality, Tourism and Catering, Josip Vrsaljko.

Chefs outside Zadar involved in this story about the Dalmatian truffle are established Croatian culinary stars: Vjeko Bašić from the “Boba” Tavern in Murter, Matija Bregeš, who provided the “Boškinac” Restaurant on the island of Pag with the Michelin star, Denis Galić, a master chef with many international cooking diplomas and the owner of the consulting company HGO consilio, a young, but successful chef Jasmin Hajrula from Pula, who acquires knowledge at top restaurants in Europe, then Vid Nikolić, the greatest connoisseur of Asian cuisine in Croatia, and a chef who combines the best of the Far East with the Mediterranean, Ivan Pažanin, a Croatian culinary TV star, Mišo Pešić, owner of the “Beef Shop” brand, David Skoko, a famous TV chef as well, and the chef of the family restaurant “Batelina” near Pula, Rudolf Štefan, owner and chef of the Šibenik restaurant with a Michelin star “Pelegrini”, and Hrvoje Zirojević from the “Laganini” Restaurant in Palmižana.

Creative Dishes and Desserts for the Most Refined Gourmet Palates

Although some of the chefs-participants in this project went on trips to other parts of the world, the flavours and aromas, foods and traditions of Dalmatia and the Mediterranean still predominate in the recipes. Olive oil, Rožata, Pašticada, fish and crab of the Adriatic, handmade pasta… all of these things have found its place in this book. And in every dish, of course, there is the Dalmatian truffle. Vjeko Bašić from Murter played, for example, with monkfish and scampi, Pag cheese and sheep ricotta (skuta), Saša Began sliced sea bass sashimi and sprinkled it with thinly sliced truffles, Vid Nikolić put together a similar plate, but slightly more Mediterranean: a sea bass carpaccio. David Skoko could not do without his favourite surmullet and European flounder, and Tomislav Karamarko offered perhaps the most complex dish out of the whole book - marinated mackerel terrine with probably 20 additional ingredients, of which truffle is the finishing touch that "boosts" the whole dish. Surprisingly, Rudolf Štefan opted for Peruvian cheviche, of course in his own way and, again, with truffles, as well as veal tartar with quail egg and truffle. Hrvoje Zirojević arranged meat from the tail of fresh scampi in a minimalistic manner with citrus juice, olive and truffle oil, and goose liver ganache (cream) with thinly sliced truffles.

The greatest contribution with as many as eight creations was given by the Zadar freelance chef, gastronomic consultant and professor, Josip Vrsaljko, who dealt mostly with desserts and combined truffles in various desserts. In most of his dishes and desserts, truffles are delicately incorporated into the dish, meaning Vrsaljko does not usually cover the finished dish with this aromatic mushroom, but he incorporates it in the preparing process, so as to achieve the maximum aroma and taste. It is known that truffles and chocolate are passionately in love, and that when they are combined, they can perfectly satisfy even the most refined gourmet palates, so Vrsaljko does not save on truffles or chocolate when making his cakes. How? That shall be revealed in the book.

For our story, he presented us in a video below with a simpler and well-known dish, the souffle, a salty, white truffle casserole. The preparation of the souffle is more or less known, and Vrsaljko's secret is that before baking he grates fine white truffle in the mixture of starchy flour, eggs and milk (and honey in the sweet version or salt in salty). The souffle is baked briefly, it rises in as little as 15 minutes, and the salty version by the chef Vrsaljko is a perfect and light appetizer, after which both meat and fish courses can be served. Since this famous Zadar chef is a consultant at several Zadar restaurants, it is very likely that you will find this appetizer in Zadar easily.

A Unique Inspiration and Keepsake from Zadar

With this book by the Matak family, the Dalmatian truffle received its well-deserved printed recognition. Delicate dishes composed by the Croatian national culinary team can serve as inspiration for both amateurs and professionals or, if nothing else, discover what can be showered and enriched with truffles. The book “Donat's Black Diamond” can serve a valuable souvenir for the guests of Zadar, a memory of their stay in this beautiful Mediterranean city, and of gourmet pleasures they experienced here. A reminder of the aromas and tastes of Dalmatia and the brilliant Dalmatian truffle.

The publishing of the book was supported by the Zadar companies "Marijos logistika", "Marijos Travel" and HSTec, Zadar Tourist Board, and the Municipalities of Poličnik and Starigrad.

All texts in the book are printed in Croatian and English.