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Vastedda del Belice g.U.

Vastedda del Belice g.U. Vastedda del Belice g.U.
The only Italian PDO stretched curd cheese produced from sheep’s milk, Vastedda is made from the milk of the Belice sheep, an indigenous breed that is found in the area between Trapani, Agrigento and Palermo.

In 2010, thanks to its special production technique and the raw material used to produce it, Vastedda del Belice was awarded the PDO designation and is a Slow Food Presidium

Vastedda is characterised by its typical focaccia shape, its smooth white paste, its sweet taste with a hint of acidity, its unmistakable fragrance and its average weight of between 500 and 700 grams.

This cheese should be eaten fresh and is rich in nutrients, despite having a lower fat content than other cheeses.
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This traditional fresh pasta from the cuisine of Trapani, in the shape of thin tubes wound around each other, is said to have inherited its name from the tool traditionally used to make it.

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They have their roots in the volcanic soil and unique climate characteristics of the island of Pantelleria.

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