two qualities that distinguish Pag cheese from all the others are its
solidity and saltiness. The essential oils give it specific taste and
fragrance. On the island of Pag sheep graze on the hills where the grass
is salted (salt being brought in by the Bora). Because of this kind
of pasture, Pag cheese has a recognizable flavour. The new cheese can
be purchased during the first winter and spring months. The old cheese
is rarely found because of the big market demands. The new cheese is
much softer and tastes lighter than the old one. However, old cheese
is very good grated. Pag cheese should be oiled, wrapped in a cloth
and kept in a dark, airy place.
Pag lamb is best through
January, February and March, during the milking drain period. Lamb’s
meat is taken from the lambs that weigh 7 - 10 kilos. This is done specifically
for the exquisitely soft meat. It is best roasted with potatoes or grilled.
honey is the most popular honey on the Croatian market because of its
medicinal properties and ecological purity. It is well known that Pag’s
sage contains more essential oils than the sage that grows on the surrounding
islands and coast-lands. Special weather conditions: bora and salt, contribute
to the high quality of this honey. From ancient times, sage has been used
in healing problems with nervous system and for stimulating suprarenal
glands. It helps with the problems of depression, neurosis, vertigo and
tremor. Moreover, it cures the cough attacks and periodontosis.
are a kind of crunchy biscuits made only in Pag, in the Benedictine convent
of St. Margarita, in Jose Felicinovia Street. “Baškotini”
are very tasty and fragrant. The tradition of baking them is very old.
They can be eaten as they are or dipped in a white coffee.
Dozens sorts of snails
live in the area of the island of Pag. Local people distinguish two
basic sorts, whose names originate from their natural habitat: snails
“Brdari” that are found on the hills and ”Pujari”
that live in the fields.
Brdari live on the spacious hill areas, strictly without grass, but
also on top of the hills or in deeper cuttings between higher rocks.
They are easily found and collected during warm rainy days..
The name “Pujar” comes from Croatian word “polje”
and it means “the one who is in the field”. During warm
and moist periods they come out searching for food and therefore this
is the best time to collect them.
Snails have always had an important place in the island gastronomy.
Local people consider them to be healthy, high quality food.
Cooked Pujari are especially
tasty and easily prepared and therefore popular among the island people.