Two elegant white discs of cheese from Sicily. DOP Vastedda della Valle del Belice (from the Belice valley in Agrigento and Trapani provinces) is one of the few sheep cheeses made the pasta filata way, like mozzarella. Vastedda palermitana from an area nearby is very similar.
A vastedda in Sicily can also be a loaf of bread in the same shape, used to make pani ca meusa; in Gratteri, outside Palermo, they make Vastedda fritta—fried bread.
Images by: siciliancuisine, balam