Production area

  The Vastedda della valle del Belìce is a cheese with an ancient tradition.
The protected designation of origin certifies a unique cheese of its kind but above all the territorial characteristics that the Vastedda of the Belìce valley itself contains.
Great emphasis was given to the link between raw materials and places of origin and to the traditions that preserve the essence of the territory in the final product.
The roots of the vastedda of the Belìce valley belong to the territories of the municipalities of Santa Margherita Belice, Contessa, Sambuca, Menfi, Partanna and Montevago.
The Production specifications clearly states the geographical areas involved in the breeding of sheep, in the production and processing of milk and in the conditioning of Vastedda della Valle del Belìce PDO.
Download the Production specifications
In the province of Agrigento:
Caltabellotta, Menfi, Montevago, Sambuca di Sicilia, Santa Margherita di Belìce e Sciacca.

In the province of Trapani:
Calatafimi, Campobello di Mazara, Castelvetrano, Gibellina, Partanna, Poggioreale, Salaparuta, Salemi, Santa Ninfa e Vita.

In the province of Palermo:
Contessa Entellina e Bisacquino, called "San Biagio".
  Among the fundamental characteristics of Vastedda della Valle del Belìce there is the use of raw sheep's milk obtained from free and spontaneous grazing farms..
As stated in the production disciplinary, the milk to be made from cheese comes from Valle del Belìce sheep fed with fresh fodder, hay and straw of excellent quality, wheat stubble and vegetative by-products such as grass along the rows of vineyards, pruning branches olive tree, prickly pear cladodes, grape leaves after the harvest.
Excluded from the production process, all GMOs, feed and those derivatives of animal origin that alter the biological factors of sheep.