Pag is also unique in its vegetation. Trees are the rarest form of vegetation, as Pag is the kingdom of karst on the Adriatic, with a lot of herbs. Grazing land is full of sage and immortelle, therefore the taste of sheep s meat and of the famous Pag cheese made of sheep s milk is absolutely unique. The gastronomy of Pag is based on first-class cheese and sheep s meat, locally made white wine - Pašk žutica, prosciutto ham, olive oil and seafood.

                The monastery of the Benedictine nuns keeps a number of relics and paintings, but also cherishes the tradition of making “baškotin“, aromatised crips bread, which is offered at the entrance into the monastery. Its full taste can be best felt if dipped in coffee with milk.

                Sage, which colours the island bluish in May, gives excellent honey and tea, guaranteeing good health during long winter months.

           In economy, the town of Pag has traditionally been sea-oriented. Since ancient times it has been known for the production of quality salt in undrained natural depressions in which water leaves a deposit of salt on evaporation (salt panning). Such salt pans have been made in an extension of the cove near the village of Dinjiška (old, now abandoned salt pans) and in the valley in which one of the backwaters of the Pag Cove near the town of Pag ends on dry land (still active salt pans).