Pag is the largest and most important town of the island bearing the same name. Its long history and tradition has made a deep and lasting impression in the culture of the country and its inhabitants. The origins of today’s Pag date back to the 15th century, when under the watchful eye of Venetians, the new fortified town was built. The inhabitants were growing olive trees, grapevines, working in the fishery, and producing sea salt, whereas the noblewomen mastered the art of weaving laces under the guidance of benedictine sisters. During our walk, we will learn about the history of Pag and will explore the most fascinating historic sites. We will also visit a museum convent of benedictine sisters, where we will learn about the history of the special sweet cracker (paški baškotin), which is baked by the sisters for centuries based on the traditional recipe. We will also see the gorgeous paška laces and the lacemaking technique created by the nuns. In the past, it was the source of income for many local families. We will also visit the museum of salt where we will learn about the long-standing tradition and the production method of one of the best sea salts in the world.
Another attraction of our programme will be a visit to a winery. As part of our visit, we will look at the history of the grapevine cultivation on the island, which dates back to Ancient times. The winemaking used to be a way of providing for paški families. With time, the winemaking lost its significance. The larger part of the island, particularly in the winter season, is prone to gusty bora winds. The wind brings huge amounts of salt from the Velebitski canal, which damages less resistant plants. Owing to efforts of local inhabitants, it was possible to preserve the indigenous types of grapes, such as Gegić. After the presentation, we will have a chance to taste a few wines along with the best paški cheese. The Pag island has a long-standing cheese-making tradition, mainly goat cheese, which are recognised to be one of the best ones in the world. It has won several awards, including gold medals. The sheep grazing on pastures feeds off different aromatic herbs which are naturally salted with sea salt brought by gusty winds. This is why the Pag cheese has such a distinctive taste and aroma.
The programme includes:
– A visit to Pag with a guide.
– An entry ticket to the museum of salt.
– An entry ticket to the Benedictine Convent Museum.
– A visit to the winery, combined with local wine tasting experience
– 2 types of local cheese, prosciutto, 2 wines.
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