Vastedda is Italy’s only stretched-curd sheep’s milk cheese. Historically it was made by the skilled cheesemakers in the Belìce Valley during the summer as a way of salvaging defective pecorino cheeses. The name comes from the dialect “vasta”, meaning spoiled, gone bad. The cheesemakers’ extraordinarily original idea was to rework the unsuccessful cheeses, stretching them at high temperatures to create this round, flat cheese. It must be eaten fresh, two or three days after being made. The delicious cheese is highly fragrant, with an intense flavor, and pairs best with Sicilian extra-virgin olive oil, tomatoes and oregano.
Vastedda is made from May to October.
Belìce Valley, Trapani, Agrigento and Palermo Provinces
Presidium supported by
Sicily Regional Authority's Agriculture and Forestry Department
Contrada Torretta, 1129
Tel. +39 0924 68023
Ovini e Natura
Santa Margherita Belìce (Ag)
Tel. +39 339 3464087
Corso Umberto I, 30
Tel. +39 320 4835107
Tel. +39 0924 68023 - 333 3419865
Slow Food Presidium Coordinator
tel. +39 349 8178279