We welcome you to an incredible adventure on Pag island. We will visit the most fascinating places to learn more about the culture and tradition of the island. Pag is located in the northern Dalmatia. It is the fifth-largest Croatian Island, which has the longest Adriatic coastline of 270km. It is undoubtedly distinctive of all the Croatian Islands in every way. On Pag, there are many drinking water sources and as many as three swamp lakes. This is the only Croatian island that is divided between two provinces.

The proximity to the Velebit mountain range affects the island’s look and flora. Gusty winds called bora, which shifts huge amounts of sea salt made the northern part of the island to resemble the moon’s surface. It appears rigid and rocky. At some spots, you can see timidly emerging tufts of grass from between the rocks as well as aromatic and medicinal plants, such as sage or strawflowers. These are the basic feed to sheep, owing to which the world-renowned paški sir cheese is produced (Croatian ‘paški sir’), especially for its distinctive taste and smell. The locals mainly trade in the fishery, grapevine and olive tree cultivation, also sheep farming and tourism.

We will start our adventure by visiting anolive tree garden in Lun. This is the most northerly positioned in town. It is popular for its natural olive tree reserve, a real exotic, Mediterranean oasis. This olive grove is about 23ha large covered with about 80,000 trees. The oldest tree there is over 1,600 years old, which makes it one of the three oldest trees in the world. The local guide will tell us about the garden’s history and we will have a chance to walk amongst the oldest olive trees in the world.

Our next attraction is a visit to a production site of the best Croatian cheese in the world. Pag’s sheep breeding has a long-standing tradition. There is a special sheep breed created by crossing sheep Pramenka and sheep Negretti and Bergamo. Today, the sheep are mainly bred on the island for milking. As they feed themselves with aromatic and medicinal plants that are naturally salted with sea salt brought over by the winds, their milk tends to have a characteristic taste and aroma, typical of the region. This is why the cheese made from that milk is unique and distinctive all over the world. After the visit to the production site, we will have an opportunity to taste the products as well. The best taste comes with a glass of fine white or red wine.

The attractions are not over today. The last item on the agenda, the so-called icing on the cake, is Pag town. The local guide will engage us in talking about its history and will show us the most fascinating historic sites. We will also visit the museum of salt. Pag is proud of thermal baths, where the world’s best salts are extracted. Thermal bath was first mentioned in Pag in the 9th century. It was owned then by one of the princes on Rab island. Later, it was in the hands of Zadar, the Republic of Venice and Austria-Hungary.

Back in old times, most of the works in the saline water was performed manually and in the hottest season of the year, which is the summer, during the harvesting season. The salt has always played a key role during this period. Not only did it serve as a spice, but also was used as a preservative in times when fridges were not known. It was also served as a means of payment and often described as ‘white gold’.

At the museum, we will seethe salt extraction process and will find out why paška salt is of such high-quality and is recognised all over the world.

Next, we will visit the Convent of St. Margaret and we will learn why the Pag’s Benedictine sisters are so exceptional.

The Benedictine Convent of St. Margaret was formed in the 15th century. It was the only women’s monastery in the town, which was joined by girls from noble families. With time, the sisters formed the first school for girls, where they were taught  the right behaviour, reading, writing, prayers, and the art of lacemaking. Over time, this has become a source of income for many local families. Today, paška laces are on the List of Intangible Cultural Heritage. Besides, from generation to generation, the sisters mastered the baking of the so-called baškotina cracker, which has also become the symbol of the island and city. During the visit to the convent, we will have a chance to learn about the history and tradition of the convent as well as try specialties prepared by the Benedictine sisters – i.e. liquors and juices prepared naturally from the herbs grown in the nearby convent garden.

The programme includes:

  • A visit to an olive grove in Lun (includes the entry ticket).
  • A visit to the cheese-making production site in Pag and learning about the cheesemaking history and tradition.
  • Tasting experience: 6 award-winning paški types of cheese, olive oil, bread, water, 0.2l wine per person.
  • Entry ticket to the museum of salt.
  • Entry ticket to the museum of Benedictine sisters along with the tasting experience of convent specialties: liquor, baškotin, koludraškaštrikla (biscuit from Pag), convent biscuit, rafiol (dumplings with almond-walnut filling), coffee, mint and lemon juice.
  • Guide tour/leader assistance throughout the route.
OIB: 55173215974
MBS: 060306614
ID CODE: HR-AB-21-060306614
Ul. Tina Ujevića 72, 21220 Trogir, Coratia
Tel: ++385 (0) 21 643 473
Mob: ++385 (0) 95 824 14 42
Fortis Travel Junior travel agency operates as Fortis Travel Junior d.o.o. company with its seat at ul. Tina Ujevića 72, 21 220 Trogir, registered by the Economic Court in Split, founded in 16.12.2013.The founding capital is 20,000 kn, paid in full. The Director of the Board: Dorota Poduka

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