The paper entitled "Tourism development and valuation of indigenous gastronomic products in Istria" investigates the connection between tourism development and preservation and promotion of indigenous gastronomic products in Istria. The paper begins with an analysis of the geographical features of Istria, its historical and cultural development, and how these factors influenced the shaping of Istrian gastronomy. The following is an overview of the history of tourism in Istria, with special emphasis on selective tourism, including gastronomic tourism as a key component of regional identity and attraction for visitors. The paper describes in detail the main autochthonous products of Istria, such as Istrian wine, olive oil, truffles, prosciutto, cheese, honey, brandy, boškarin and pasta. Special attention is paid to the protection and certification of these products, as well as their role in the gastronomic offer of the region. The next chapter is dedicated to the evaluation of indigenous products in tourism, highlighting their role in the promotion of Istria as a tourist destination, the importance of educating tourists through gastronomic tours, and the economic impact of these products. The paper also analyzes the online promotion of gastronomic festivals in Istria and investigates how digital channels contribute to their visibility and success. Finally, the paper considers the challenges of the future, including the preservation of tradition, the impact of climate change, opportunities for innovation, and the role of digitalization in the promotion of indigenous products. It is concluded that autochthonous products are not only crucial for the Istrian identity, but also for the sustainable development of tourism in the region.