Vastedda
Place of originItaly
Region or stateSicily

Vastedda; pronounced [vaˈʃt̪ɛɖːa] ⓘ; is the traditional Sicilian bread used to prepare the Pani câ meusa, a sandwich of veal spleen.[1][2] It often also includes toppings of caciocavallo and ricotta cheese. It is most common in the city of Palermo.[3]

In Gratteri, near Palermo, a fried version called Vastedda fritta is also made. The vastedda fritta is recognized by Italian Ministry of Agricultural, Food and Forestry as a traditional product and is listed into the official list of traditional Italian agricultural and food product.[4]

Sicilian cheese

The term Vastedda or Vastella in Sicilian indicates also different traditional kinds of cheese like Vastedda della Valle del Belice and Vastedda Palermitana, which are listed as traditional Italian food products (P.A.T.) by the Ministry of Agricultural, Food and Forestry Policies.[4]

See also

References

  1. ↑ "Sicilian Cooking Plus: Vastedda - What is a Vastedda?". siciliancookingplus.com. Archived from the original on February 10, 2010.
  2. ↑ Anti-Heros
  3. ↑ "Palermo Spleen | Village Voice". Archived from the original on 2014-03-13. Retrieved 2010-02-14.
  4. 1 2 See (in Italian) list of traditional Italian agricultural and food products.
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