The mission of Pag sheep and cheese exhibition is to promote Pag island’s sheep and cheese for the purpose of developing cattle breeding on the island of Pag. The event takes place every year on the first weekend in July and it includes appraisal of the quality of island cheese, appraisal of the best sheep collection and the best ram. In addition, scientific conferences regularly take place during the event with the topics referring to the improvement of sheep, cheese and meat quality. Current topics concerning the future of sheep breeding on islands, introduction of standards in the cheese production and similar are regularly present.

The indigenous breed of sheep Paška ovca belongs to the group of Mediterranean sheep and it first appeared in the wider area of the island of Pag, where it is mostly bred today. Sheep breeding was also practiced by ancient Illyrians on the island of Pag, and the arrival of the Croats at the island in the mid-tenth century was followed by a more significant development of this industry. Sheep breeding is nowadays, in addition to tourism, the most important industry of the island of Pag with about 35,000 sheep recorded.

Pag cheese is the most famous and best esteemed sheep’s milk cheese in Croatia. It is characterized by a pleasant piquant taste and it is light to dark yellow in color, depending on its age. It is made from the milk of Pag sheep that eat grass on rocky pastures abundant in various types of aromatic and medicinal herbs. Moreover, special value is also provided by the salt the traces of which remain on the grass due to the occasional north-eastern wind (bora).

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The event that takes place for the first time will point out the rightful place of pasta in Istrian gastronomy. Its promotion and the event itself try to preserve and nurture the local tradition as well as to encourage protection and valuation of autochthonous original pasta and to promote and support local producers of pasta to be persistent in the preservation of tradition and creative in the development of new products. On the Zat Kaštela square, a specific space behind the old Church of St. Michael, a new gastro event will take place combining traditional and modern Istrian cuisine tied to pasta and everything else that goes well with it (sauces, cheese, etc.).

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How one used to live in the time of our grandmothers, when the land was cultivated by horses instead of tractors, when the bread was baked in a baker’s oven in the yard, when the horse-drawn carriage was not a museum exhibit but the most ordinary means of transport, when the grain was hand reaped and when numerous residents, relatives and friends would gather for such actions. Not to forget the good old customs of Slavonia, the Tourist Board of the Town of Županja has been organizing the event called Our Daily Bread – harvest and threshing in the past for already 12^th year in a row. This year it will take place on 5 July at a known location, in Ilija and Rezina’s flat in Županja. A daylong presentation of harvest and threshing on old machinery (dreš, levator and tractor) is foreseen that will take place at particular parts of the field.

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The Days of rudarska greblica is a cultural and entertainment event dedicated to the salt cake usually made from cheese and walnuts. The tradition of making greblica dates to the 19^th century when this cake was often the only meal during the all-day hard work in the mines for the inhabitants of Rude who worked in copper, iron and gypsum mines. The cake’s name itself originates from a wooden tool for glowing embers digging that was used in rural baker’s ovens. At the end of 2007, the Ministry of Culture of the Republic of Croatia declared the preparation of rudarska greblica a non-material cultural asset of the Republic of Croatia.

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The Cheese Festival is a two-day event that takes place for the third year in a row in Svetvinčenat, s small fairy-like town situated in the heart of Istria. Last year the festival gathered about 20 cheese producers from Istria, Slavonia, Zagorje, Lika and nearby Slovenia. Producers will offer several types of cheese on their stands – cow, sheep and goat cheese, some with various admixtures. The festival will also feature a series of accompanying gastronomic and music programs, among which we would like to point out the cheese and wine pairing workshop led by the leading Istrian sommeliers. Participants will be able to find out which gastronomic secrets hide behind the finest cheese and wine.

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The Eko-Zadar Association organizes the health food, traditional products and souvenirs fair Days of the Sun that will take place on Obala kralja Petra Krešimira IV in Zadar July 18-31, 2014. Naturally and traditionally produced food and beverage will also be sold at the fair, as well as oils, medicinal herbs and herbal preparations, aromatherapy products and artisan and craft products such as souvenirs and tools made of natural materials. The Days of the Sun fair is celebrating its tenth anniversary, with 30 fairs held so far.

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The hunter’s stew (lovački gulaš) competition will be held near the bridge spanning the river Kupa, while the pork and potato stew (kotlovina) competition will take place in front of the parish church of St. Mary Magdalena in Donja Kupčina.

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Eco-Ethno Gacka is an event that gathers exhibitors of original products from Gacka, Lika and other regions of Croatia. In addition to the exhibition and sales of original local products, the event also features a hunter’s kettle cooking contest, children’s entertainment and performances by cultural and artistic associations and music groups. It is a traditional event that will be held for the 11^th time this year. At the previous event visitors were able to try dishes made from old recipes, various delicacies and wonderful sparkling wines, wines and brandies. They could also find out everything about healthy food, try out the richness of quality varieties of honey, cheese and see beautiful handcrafted products made of wood, wool and similar. Awards were presented to winners in the Best Stand, The Nicest Chef and the Best Hunter’s Kettle categories, with as many as 26 teams competing for the Best Hunter’s Kettle title.

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