Doctorate thesis ponders on transformation of context of specific foodstuffs or meals – truffles, prosciutto and supa as they become part of Istrian agrotourism menus. Following the changes that these foodstuffs are going through from everyday meal to an important place in touristic menus, we are analysing the process of commodification of nostalgia as a part of food and memory relationship. By combination of symbolic perspective and theory of memory that was suggested by David Sutton, we observe the changing process of everyday and celebratory meals that owners of family agricultural homesteads consumed in their childhood and meals they now serve their guests (tourists). Adaptation of menus in their size, everyday servings of meat meals that were traditionally consumed on special occasions (prosciutto), innovations in preparing and serving of food (especially with supa, to accommodate hygiene laws), and food that was almost never a part of everyday traditional meals in rural areas are just some of the changes that was dictated by modern society. Theory of memory that presents us with notion of nostalgia which is combined with political-economy approach gives us the framework for analysis of commodification process of food like prosciutto and supa in the sense of unification of the methods of preparing and serving, but also of commodification of nostalgia for touristic purposes (like the traditional food in family rural homesteads). Contemplating the truffles, prosciutto and supa, not only as a cultural clue but also as a cultural sign, or as food or meals that point us in what direction the changes are going on (see Fiddes 2002) within Istrian food tradition, it is clear that will be difficult to determine, in the future, which food or meals were part of new tradition, and which were just changed by the touristic influence.