The Vastedda della Valle del Belìce DOP is on of the very few existing spun sheep’s cheeses. The name comes from the dialect word “vasta”, meaning faulty, since the defective sheep’s cheese was spun at a high temperature to be salvaged. 

The fundamental features include the use of raw sheep’s cheese from the Belìce Valley breed, reared on free range and natural grazing systems, the integration of the seasons, natural oats and aromatic essences. All GMOs, animal feed and anything that derives from animal origins, which may alter the biological factors of the sheep, are excluded from the production process.  The ancient yet masterly technique of production, linked to the use of traditional tools, remains as it was. 

The Vastedda is small and flat, similar to a mini focaccia bread, is ivory in colour, and has a fresh flavour with a light acidity. This cheese is an excellent source of many nutrients, above all protein, fat-soluble vitamins and mineral salts. The particular production technique, which removes fat during the spinning process, gives the Vastedda a marked lightness and a superior digestibility. The European recognised certification D.O.P ‘Denominazione di Origine Protetta’ or P.D.O ‘Protected Denomination of Origin’ guarantees the authenticity of the product and the traditional methods of production.