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Guastella is typically Sicilian, with a large stock in Ragusa, Comiso and Vittoria in the Ragusa area, in Palermo, but also very present in Noto, Avola, Siracusa and Rosolini in the Syracuse area, in the Nissian frost, in Mazzarrone and Caltagirone in Catania and Calatafimi and Alcamo in the Trapani area, should derive from a nickname probably originated from the dialectal term guastedda (a particular format of bread weighing about one kilo and of circular shape), should be of Norman origin and derive from the French word archaic gastelier (pastry chef), perhaps to indicate that the founders were pastry chefs or bakers. In the second half of the 1700s we find Matteo Guastella with the title of baron.
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