Belice Valley Vastedda

Italy

Sicily

Milk and milk products

Back to the archive >
Belice Valley Vastedda

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.

  • Hai imparato qualcosa di nuovo da questa pagina?
    Did you learn something new from this page?

  • Yes   No

Season

Vastedda is made from May to October.

Back to the archive >
The milk comes from a native breed, the Belìce sheep, a medium-size animal with a small, elongated head, robust limbs and a white fleece. It is appreciated for its productivity and resistance to the extreme weather typical of this area, where summers are very hot and winters are colder than other parts of the island. The sheep graze freely, eating local grasses and herbs, supplemented when necessary with locally grown cereals and legumes.

Production area
Belìce Valley, Trapani, Agrigento and Palermo Provinces

Presidium supported by
Sicily Regional Authority's Agriculture and Forestry Department
Liborio Cucchiara
Salemi (Tp)
Contrada Torretta, 1129
Tel. +39 0924 68023
333 3419865
info@aziendacucchiara.it
www.aziendacucchiara.it

Ovini e Natura
Santa Margherita Belìce (Ag)
Contrada Pignolo
Tel. +39 339 3464087
massimo.todaro@unipa.it

Sapori Antichi
Poggioreale (Tp)
Corso Umberto I, 30
Tel. +39 320 4835107
info@saporiantichi.eu
www.saporiantichi.eu
Slow Food Presidium Producers’ Coordinator
Baldo Cucchiara
Tel. +39 0924 68023 - 333 3419865
info@aziendacucchiara.it

Slow Food Presidium Coordinator
Franco Saccà
tel. +39 349 8178279
francosac@libero.it
The milk comes from a native breed, the Belìce sheep, a medium-size animal with a small, elongated head, robust limbs and a white fleece. It is appreciated for its productivity and resistance to the extreme weather typical of this area, where summers are very hot and winters are colder than other parts of the island. The sheep graze freely, eating local grasses and herbs, supplemented when necessary with locally grown cereals and legumes.

Production area
Belìce Valley, Trapani, Agrigento and Palermo Provinces

Presidium supported by
Sicily Regional Authority's Agriculture and Forestry Department
Liborio Cucchiara
Salemi (Tp)
Contrada Torretta, 1129
Tel. +39 0924 68023
333 3419865
info@aziendacucchiara.it
www.aziendacucchiara.it

Ovini e Natura
Santa Margherita Belìce (Ag)
Contrada Pignolo
Tel. +39 339 3464087
massimo.todaro@unipa.it

Sapori Antichi
Poggioreale (Tp)
Corso Umberto I, 30
Tel. +39 320 4835107
info@saporiantichi.eu
www.saporiantichi.eu
Slow Food Presidium Producers’ Coordinator
Baldo Cucchiara
Tel. +39 0924 68023 - 333 3419865
info@aziendacucchiara.it

Slow Food Presidium Coordinator
Franco Saccà
tel. +39 349 8178279
francosac@libero.it

Territory

StateItaly
RegionSicily

Other info

CategoriesMilk and milk products