Paški baškotin

Paški baškotin is a traditional Croatian biscuit originating from the island of Pag. This delicacy is a type of rusk, which is double-baked bread, known for its unique texture and flavor. The history of Paški baškotin dates back several centuries, with its origins closely tied to the Benedictine monastery located in the town of Pag. The nuns of the monastery are credited with the creation and preservation of the original recipe, which remains a closely guarded secret to this day.

History

The exact origins of Paški baškotin are difficult to pinpoint, but it is believed that the recipe was developed in the Middle Ages by the Benedictine nuns of Pag. The biscuit was initially created as a durable food source for sailors and fishermen, capable of withstanding long voyages at sea without spoiling. Over time, Paški baškotin gained popularity beyond the island of Pag and became a cherished part of Croatian culinary heritage.

Ingredients and Preparation

The traditional recipe for Paški baškotin includes flour, sugar, eggs, and yeast, with some variations also incorporating lemon zest or anise for additional flavor. The dough is first baked in a loaf, then sliced and baked again until it achieves a dry and crispy texture. This double-baking process is what gives Paški baškotin its characteristic hardness and long shelf life.

Cultural Significance

Paški baškotin is more than just a biscuit; it is a symbol of the island of Pag and its cultural heritage. It is often served during special occasions and religious festivities, such as Easter and Christmas, and is a popular gift among locals and tourists alike. The biscuit is also an essential part of the traditional Croatian breakfast, typically enjoyed dipped in coffee or tea.

Geographical Indication

In recognition of its cultural and historical significance, Paški baškotin has been granted a protected geographical indication (PGI) status. This designation ensures that only biscuits produced on the island of Pag using the traditional recipe can be marketed under the name "Paški baškotin."

See Also

• Croatian cuisine
• Pag
• Benedictine monastery
• Rusk