Pasta filata cheese made from whole, raw sheep's milk. The name vastedda comes from the ceramic plate where the shape is left to rest after spinning. The milk, of one or two milkings, is filtered with special cloth sieves, heated to a maximum temperature of 40 ° C and finally added with rennet in lamb paste. At the end of processing a form of focaccia is obtained, without crust, the surface is ivory white and smooth the paste is white, smooth and without holes. The taste is typical of fresh sheep's cheeses, a little sour but not spicy.