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DOS Sicilia Cheese Supply Chain 


Consortium for the Protection of Vastedda del Belice DOP 

The consortium for the protection of Vastedda della Valle del Belìce DOP was promoted by the Regional Breeders Association of Sicily, by the Institute of Zootechnics of the Faculty of Agriculture of Palermo, by the Regional Province of Agrigento, by the Regional Province of Trapani, by the Professional Agricultural Organizations. and from the municipalities of Santa Margherita Belìce ”, Sambuca di Sicilia, Menfi, Sciacca, Partanna and Castelvetrano, where the exquisite sheep cheese is produced.

With the MIPAAF decree pursuant to Law 526 of 21.12.1999, the consortium assumes the task of protecting and enhancing the precious stretched curd sheep cheese and protecting the entire historical-cultural and productive heritage of the Belìce Valley

The functions of the consortium: The trademark: It holds and controls the correct use of the; Vastedda della valle del Belìce DOP; trademark  Protection: It recognizes and protects all the holders of the Belicina tradition for the preservation of their traditions;  Control: It monitors the entire production chain regarding the requirements of the production disciplinary to guarantee the quality of the product;  Promotion: It supports promotional activities, press campaigns, public relations activities at trade fairs, events and demonstrations

The board of directors is the executive and administrative body of the Consortium. It must implement the guidelines determined by the assembly.

Consortium for the Protection of Vastedda del Belice DOP 

Via dell'Amenzia, 26 - Poggioreale (TP)
Tel: +39 342 1501366

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Product data sheet 

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.

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.

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.

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.

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.

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.

Complete product sheet available on the official website ofQualivita Foundation

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