"The vastedda (also known as pane ca meusa) sandwich features a dollop of snowy ricotta, firmer grated Caciocavallo cheese, and slices of cow spleen that have been boiled and then crisped in lard. It tastes something like rubbery liver, and inside a vastedda cloaked in cheese, the organ comes alive. The sandwich is fantastic, and it doesn’t take more than one to satisfy. For the offal-adverse, a version of the vastedda featuring chickpea fritters instead of spleen is also available; ask for a panelle special. It’s almost as good." - Alexandra Ilyashov, Eater Staff
Photo: Joe's
