Vastedda Explained

Vastedda
Country:	Italy
Region:	Sicily

Vastedda (in Sicilian vaˈʃt̪ɛɖːa/) is the traditional Sicilian bread used to prepare the pani câ meusa, a sandwich of veal spleen.^{[1] [2]} It often also includes caciocavallo and ricotta toppings. Vastedda is most common in the city of Palermo.^[3]

In Gratteri, near Palermo, a fried version called vastedda fritta is also prepared. The vastedda fritta is recognized by the Italian Ministry of Agricultural, Food and Forestry as a prodotto agroalimentare tradizionale (PAT) 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 types of cheese such as Vastedda della Valle del Belice and Vastedda Palermitana, which are listed as a prodotto agroalimentare tradizionale by the Italian Ministry of Agricultural, Food and Forestry.

See also

• Pani câ meusa

Notes and References

1. Web site: Sicilian Cooking Plus: Vastedda - What is a Vastedda?. siciliancookingplus.com . https://web.archive.org/web/20100210192339/http://siciliancookingplus.com/delicacies/13_Vasteddawhatis.html . February 10, 2010.
2. http://nymag.com/nymetro/food/guides/features/453/ Anti-Heros
3. Web site: Palermo Spleen Village Voice . 2010-02-14 . 2014-03-13 . https://web.archive.org/web/20140313220940/http://www.villagevoice.com/2000-03-14/restaurants/palermo-spleen/ . dead .
4. See list of traditional Italian agricultural and food products.