DESCRIPTION
Vastedda della Valle del Belìce PDO is a stretched curd cheese obtained from whole, raw sheep's milk from Valle del Belìce sheep, fed on pasture, or with fresh fodder, hay, straw or other fresh vegetable material.

PRODUCTION AREA
The production area of Vastedda della Valle del Belìce PDO involves 18 municipalities in the provinces of Agrigento, Trapani and Palermo, in the Sicily region.

METHOD OF PRODUCTION
The milk, from one or two milkings, must be processed no later than 48 hours. It is then filtered with special sieves and / or cloth filters, heated to a maximum temperature of 40 ° C in tinned copper boilers, over a direct wood or gas fire, and finally added with lamb rennet paste. The curd thus obtained must then be broken by means of the so-called patella, to form lumps the size of a grain of rice. The curd is left to rest for five minutes before being taken and transferred, without being pressed, into reeds. After 24-48 hours the sour curd is cut and placed in the wooden container called piddiaturi, where it is covered with scotta or hot water (80-90 ° C) for 3-7 minutes until the mass becomes compact and can be spun. Out of the water, cords are then formed, which are folded and modeled into braids, from which spheres will be obtained which, worked by hand and placed on ceramic plates, will take the typical shape of the Vastedda. Once cooled, 6-12 hours after spinning, the cheeses are salted in brine for a time ranging from 30 minutes to two hours and after 12-48 hours they are ready to be consumed.

APPEARANCE AND TASTE
Vastedda della Valle del Belìce PDO is a cheese with a typical focaccia shape, with a diameter of 15-17 cm and a weight of 500-700 g. It has no rind, the surface is ivory white and smooth while the paste is white, smooth and not grainy, with no holes. The flavor is typical of fresh sheep cheeses, a little sour but not spicy.

GASTRONOMY
Vastedda della Valle del Belìce PDO can be kept in a cool and dry place for a few days. In fact, it should be eaten fresh and does not lend itself to seasoning. Simple and tasty combination at the same time is the one with a few drops of olive oil and a little oregano. It is also excellent as an ingredient in many timbales of pasta. Vastedda della Valle del Belìce PDO, also considered as a sheep mozzarella, is used in the preparation of sandwiches and pizzas. We recommend pairing with a good glass of Sicilian white wine, perhaps a Grillo or a Chardonnay.

DISTINCTIVE NOTE
Vastedda della Valle del Belìce PDO is one of the rare spun curd sheep cheeses in the world, not very common as the spinning of sheep milk is particularly difficult and requires dexterity, delicacy and meticulous care. The name vastedda derives from the ceramic plate where the shape is left to rest after spinning.