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Winter carnival begins on the first Saturday after the Epiphany and lasts until the first day of the Lent – Ash Wednesday. Every Saturday during this period, people organize masked parties in hotels and restaurants that culminate in the last three days with one big crazy party on the town's main square.

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Monday 26 Jun 2017
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Gastronomy

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Traditionally, the people of Pag have engaged in sheep-breeding, fishing, and one of the most significant industries is production of salt. Quality salt obtained naturally from the clear sea has been a trademark of the town of Pag for centuries.

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A quality, highly esteemed sheep cheese is produced in the town of Pag. Along with the Pag cheese, you can try the delicious Pag lamb, white wine, travarica (herb brandy) and homemade prosecco. You can buy fresh fish, crabs and seashells at the fish market, and try fish delicacies in restaurants. In the Benedictine convent of St. Margaret they make baškotin, a hard roll - the secret of its production is kept inside the convent. The extremely healing sage honey, made on family estates, is also renowned.

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