Vastedda della Valle del Belice D.O.P., a Slow Food Presidio. The vastedda is one of the few examples of spun pasta sheep's cheese. In the past, it was produced in summer in an attempt to recover the pecorino cheeses that had defects. Today it is made with milk from Valle del Belìce sheep, enjoy it and savor it slowly, so you can fully appreciate its extraordinary fragrance! Format: 500 g. The Vastedda della Valle del Belice D.O.P is a Sicilian organic spun pasta cheese made with sheep's milk with a fresh, sweet and pleasant flavor. The Vastedda della Valle del Belice D.O.P is a unique Sicilian spun pasta sheep's cheese, unmistakable for its focaccia shape and for its particular taste, typical of fresh sheep's milk cheeses. Its careful processing makes it light and digestible, reducing the fat content while keeping the levels of protein, vitamins and minerals unchanged. This Sicilian cheese is still produced today in accordance with the artisanal tradition, following the production regulations of the protection consortium “Vastedda della Valle del Belìce”. The most credible legend about the origin of Vastedda tells of an elderly cheesemaker from Valle del Belìce (Sicily) who created this cheese by pure chance; after milking his sheep and processing the milk for Pecorino, he placed the curd in the typical wicker baskets to let it firm up, but fate would have it that, due to the sirocco and a particularly hot day, the curd soured. The cheesemaker then tried to eliminate the acidity by immersing the cheese in hot water; by doing this, the curd began to stretch and when the cheesemaker placed it on a plate, he gave life to the first form of Vastedda della Valle del Belice D.O.P. The Vastedda della Valle del Belice D.O.P. is enhanced with olive oil, oregano, fresh tomato or orange jam. It can be paired with both white and red wines, due to its fresh and delicate flavor. The best pairing is obtained with typical Sicilian wines such as Nero d’Avola, Merlot and Syrah. Area: Sicily – Contessa Entellina (PA) – Valle del Belìce. Classification: DOP. Format: 600 g. Vastedda DOP from Valle del Belice is one of the most characteristic and flavorful Sicilian cheeses. Try it!
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Vastedda della Valle del Belice D.O.P., a Slow Food Presidio. The vastedda is one of the few examples of spun pasta sheep's cheese. In the past, it was produced in summer in an attempt to recover the pecorino cheeses that had defects. Today it is made with milk from Valle del Belìce sheep, enjoy it and savor it slowly, so you can fully appreciate its extraordinary fragrance! Format: 500 g. The Vastedda della Valle del Belice D.O.P is a Sicilian organic spun pasta cheese made with sheep's milk with a fresh, sweet and pleasant flavor. The Vastedda della Valle del Belice D.O.P is a unique Sicilian spun pasta sheep's cheese, unmistakable for its focaccia shape and for its particular taste, typical of fresh sheep's milk cheeses. Its careful processing makes it light and digestible, reducing the fat content while keeping the levels of protein, vitamins and minerals unchanged. This Sicilian cheese is still produced today in accordance with the artisanal tradition, following the production regulations of the protection consortium “Vastedda della Valle del Belìce”. The most credible legend about the origin of Vastedda tells of an elderly cheesemaker from Valle del Belìce (Sicily) who created this cheese by pure chance; after milking his sheep and processing the milk for Pecorino, he placed the curd in the typical wicker baskets to let it firm up, but fate would have it that, due to the sirocco and a particularly hot day, the curd soured. The cheesemaker then tried to eliminate the acidity by immersing the cheese in hot water; by doing this, the curd began to stretch and when the cheesemaker placed it on a plate, he gave life to the first form of Vastedda della Valle del Belice D.O.P. The Vastedda della Valle del Belice D.O.P. is enhanced with olive oil, oregano, fresh tomato or orange jam. It can be paired with both white and red wines, due to its fresh and delicate flavor. The best pairing is obtained with typical Sicilian wines such as Nero d’Avola, Merlot and Syrah. Area: Sicily – Contessa Entellina (PA) – Valle del Belìce. Classification: DOP. Format: 600 g. Vastedda DOP from Valle del Belice is one of the most characteristic and flavorful Sicilian cheeses. Try it!
