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 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.[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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