Place of origin | Italy |
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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]
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]