Fuži s tartufima is one of the most popular Istrian specialties – a delightful combination of traditional fuži pasta and the famous Istrian truffles. However, one should be careful when ordering the dish - there is a chance you won't taste real truffles, but truffle oil or tartufata instead - both of those are flavored with a toxic gas that has a fake truffle aroma, while the inexpensive and bland black summer truffles are shaved over the dish only as garnishes, although consumers might think that's where the flavor of truffles in this pasta dish comes from.

You should always make sure that the dish doesn't contain truffle oil, truffle butter, truffle cheese, or tartufata. If it does, it's not the real deal, so you shouldn't order the dish. Fuži s tartufima should be prepared with the expensive white Istrian truffles, as the dish needs only fuži pasta, butter, and shaved white Istrian truffles.

However, there is also the black winter truffle, Tuber melanosporum, which is also a respectable truffle variety. The pasta should be cooked in salted water until al dente, and it is then drained and combined with butter, (optionally) heavy cream, and truffles – white Istrian truffles, black winter truffles, or a combination.

Some cooks also like to add pieces of prosciutto to the dish. When served, fuži s tartufima are usually sprinkled with grated cheese and an extra dose of freshly shaved truffles.