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.
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
Supported by
Sicilian Region
Production area
Belìce Valley, Trapani, Agrigento and Palermo Provinces
Supported by
Sicilian Region
Producers
Cangemi
di Giovanna Ragolia
Vicolo Battumari, 15
Partanna (Tp)
Tel. +39 338 8491061-327 5756370
caseificiocangemi@gmail.com
Liborio Cucchiara
Contrada Torretta, 1129
Salemi (Tp)
Tel.+39 368 3421658- 333 3419865 (Baldo)
baldocucchiara@hotmail.it
Salvatore Interrante
Contrada Cinquanta, 20
Menfi (Ag)
Tel. +39 338 3348447
caseificiointerrante@gmail.com
Fratelli Manfrè
Viale Empedocle
Gibellina (Tp)
Tel.+39 333 4043191
info@caseificiomanfre.it
www.caseificiomanfre.it
Ovini e Natura
Contrada Pignolo
Santa Margherita Belice (Tp)
Tel. +39 339 3464087-342 1501366
massimo.todaro@unipa.it
Le Prelibatezze del Feudo Pollichino
di Giuseppe Lala
Via Candia, 11
Contessa Entellina (Pa)
Tel. +39 339 1618523
caseificiopollichino@tiscali.it
Sapori Antichi
di Lorenzo Pagliaroli
Corso Umberto I, 2
Poggioreale (Tp)
Tel. +39 320 7054337
info@saporiantichi.eu
www.saporiantichi.eu
Cangemi
di Giovanna Ragolia
Vicolo Battumari, 15
Partanna (Tp)
Tel. +39 338 8491061-327 5756370
caseificiocangemi@gmail.com
Liborio Cucchiara
Contrada Torretta, 1129
Salemi (Tp)
Tel.+39 368 3421658- 333 3419865 (Baldo)
baldocucchiara@hotmail.it
Salvatore Interrante
Contrada Cinquanta, 20
Menfi (Ag)
Tel. +39 338 3348447
caseificiointerrante@gmail.com
Fratelli Manfrè
Viale Empedocle
Gibellina (Tp)
Tel.+39 333 4043191
info@caseificiomanfre.it
www.caseificiomanfre.it
Ovini e Natura
Contrada Pignolo
Santa Margherita Belice (Tp)
Tel. +39 339 3464087-342 1501366
massimo.todaro@unipa.it
Le Prelibatezze del Feudo Pollichino
di Giuseppe Lala
Via Candia, 11
Contessa Entellina (Pa)
Tel. +39 339 1618523
caseificiopollichino@tiscali.it
Sapori Antichi
di Lorenzo Pagliaroli
Corso Umberto I, 2
Poggioreale (Tp)
Tel. +39 320 7054337
info@saporiantichi.eu
www.saporiantichi.eu
Slow Food Presidium Producers’ Coordinator
Baldo Cucchiara
Tel. +39 333 3419865
baldocucchiara@hotmail.it
Slow Food Presidium Coordinator
Franco Saccà
Tel. +39 349 8178279
farmaciasacca@gmail.com
Baldo Cucchiara
Tel. +39 333 3419865
baldocucchiara@hotmail.it
Slow Food Presidium Coordinator
Franco Saccà
Tel. +39 349 8178279
farmaciasacca@gmail.com
