Vastedda
Traditional Sicilian bread
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| Place of origin | Italy |
|---|---|
| Region or state | Sicily |
Vastedda (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 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 types of cheese such as Vastedda della Valle del Belice and Vastedda Palermitana, which are listed as prodotto agroalimentare tradizionale (PAT) by the Ministry of Agricultural, Food and Forestry Policies.[4]
See also
Italy portal
Food portal
References
- ^ "Sicilian Cooking Plus: Vastedda - What is a Vastedda?". siciliancookingplus.com. Archived from the original on February 10, 2010.
- ^ Anti-Heros
- ^ "Palermo Spleen | Village Voice". Archived from the original on 2014-03-13. Retrieved 2010-02-14.
- ^ a b See (in Italian) list of traditional Italian agricultural and food products.
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Italian breads
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| Flatbreads |
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| Sweet breads |
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