The honey produced on Pag island is extremely appreciated on the market. Due to the relatively small quantities produced, it is not easy to find so, usually, jars of Pag honey have to be ordered and reserved in advance. 

This honey is traditionally said to have medicinal properties and it is also widely appreciated as an organic, clean product. The highly ethereal sage that grows on the Island of Pag and the salt carried by the strong wind certainly contribute to its unique characteristics. 

Among the islanders (and not only!), Pag honey is treated as a reliable remedy for many health issues and is a staple of the local diet. 

When you let it slowly melt in your mouth, it helps you to quickly boost your energy, and with prolonged use, it is said to provide physical endurance and mental peace. 

In case of common colds or other diseases, Pag Honey is the first remedy the islanders reach out for. As this honey is said to help the respiratory system, relieve cough, restore appetite and strengthen immunity in general.

There are several small cheese factories on the island. They produce a large number of different types of cheese from cow’s, goat’s and sheep’s milk, but the most famous, and internationally awarded is the ‘Real Pag Cheese.’ 

Thanks to this cheese, Pag’s cheese factories regularly win first places in competitions around the world. It is produced exclusively from the milk of Pag sheep, which graze on aromatic herbs and salt brought by the strong wind on pastures. 

Pag’s sheep are an indigenous, unique breed that is allowed to roam freely, out in the open fields.

Pag cheese is produced in the same way it has been produced for centuries. This crafting skill is passed down from generation to generation. The milking season lasts from January to July. 

Sheep are milked by hand twice a day, regardless of the weather. The milk is first pasteurized and then curdled with the addition of dairy cultures. In the cheese-making process, the cheese is separated from the curd. The cheese is placed in special moulds and pressed with a “pizza” (weight). This is followed by pickling – lying the cheese in a “brine” made with Pag salt. Finally the cheese is left to cure for a period that can last from 60 days to two years. During this time the cheese is regularly rotated and monitored.

Pag’s unique Thanks to the unique climate, soil, geography and plant species, combined with the breed of sheep and the way they’re kept, as well as the experience and tradition in production, earned Pag cheese the Protected Designation of Origin (PDO).

For all who want to get better acquainted with Pag cheese and its method of production, we organize tours to the cheese factory and a tour of the entire production plant.

Pag cottage cheese is a by-product of the cheese production. It is the part of the whey that is obtained by cooking and then separating the thicker part. It is healthy, tasty and rich in protein. It has a neutral taste, so, with the help of spices it can be added to many savoury as well as sweet dishes. The locals often use it as an addition to coffee.

What makes Pag’s salt special is its purity, granulation and  shape of the salt crystals (which look like regular cubes). Its taste is also peculiar as it doesn’t have any bitterness. The unpolluted environment, the climate, impermeable soil and the wind are all factors that contribute to its uniqueness. For these reasons Pag Salt holds the Protected Designation of Origin (PDO).

Pag’s local population exclusively uses Pag salt.

The highest quality part of the salt is called the Salt Flower. It is the first salt crust on top of the evaporation pool that is hand-picked and contains more calcium and magnesium than the rest of the salt.

Anyone who wants to see the salt pools (fields where the sea water is released and where the process of sea evaporation takes place), can go for a walk on the surrounding hills to see the salt fields. Throughout July and August, Intermezzo can organize a visit to the Pag salt pan fields the Pag salt pan fieldsof for you where you will try your hand at collecting (picking) coarse salt in the classic traditional way. Or you can decide to  ride a bike along the paths along the salt fields. .

This delicacy has such a peculiar taste and smell that even people who have emigrated from Pag decades ago are immediately brought back to the island by a singly brief sniff of it.

Baškotin is the most traditional dessert that is, at the same time, simple, crispy, fragrant and delicious.

Pag baškotin is a sort of toast made according to a secret recipe kept by the Benedictine nuns of Pag who have been making it for more than 3 centuries. Baškotin is the islanders’ favorite treat.

This dish is part of family celebrations as well as, curiously enough, traditionally eaten during recovery from illness. Older ladies welcome their guests with baškotina and white coffee. It is interesting that, despite all the changes brought by time, Pag baškotin is still prepared the original way, exclusively made by hand and in small batches.

You can only buy it at the St. Margaritas’ Monastery in the town of Pag. Of course, if you’re lucky enough to arrive before everything is sold out! Today, Pag’s Baškotin is marked as “Originally Croatian” and “Croatian Island Product”. It has become famous throughout Croatia and beyond its borders, so tourists often buy it and bring it to their countries as a fine edible souvenir.

At the Intermezzo Hotel you can enjoy this dessert every morning during breakfast. And it goes very well with Pag honey.