Raw milk from Valle del Belìce sheep, raised and fed mainly from free pasture.
The Vastedda della Valle del Belìce is handcrafted by Sicilian cheesemakers who, aided by the autochthonous dairy micro-flora, are able to get to spun the cheese paste from sheep's milk.
All skills of Sicilian cheesemakers are needed to adapt the spinning technique to sheep's milk from which the Vastedda della valle del Belìce DOP is obtained.
Only fresh milk from Valle del Belìce sheep is used.
As tradition, the milk is heated up to a temperature of 40 ° C. After which the lamb rennet paste is added. within 50 minutes the curd is formed, which must be finely broken.
The cheese paste is transferred to the rush containers, fuscelle, where it is left to rest for a period of 24-48 hours, during which the cheese acidifies.
At this point the cheese paste is extracted, cut into strips and placed in a wooden vat, piddiaturi.
Then, with the addition of hot water and processing with a wooden shovel, vaciliatuma, the spinning of the cheese takes place.
Once spun, the dough is modeled on the tavuleri, thus obtaining braids that are placed in soup plates.
On these plates the pasta settles, and turned a few times takes the characteristic shape.