Piacentinu Ennese: the treasure of Enna

Piacentinu Ennese PDO has ancient roots, dating back to the period of the Saracen settlement in Sicily. It was they who introduced the practice of shepherding and developed the techniques for producing quality cheeses. Over the centuries, this tradition has been handed down from generation to generation, right up to the present day.

THE INGREDIENTS

The ingredients of Piacentinu Ennese PDO are simple and of high quality. Its base is raw sheep’s milk, coming mainly from the native Sicilian breeds, such as the Comisana, the Pinzirita and the Valle del Belìce. These sheep graze freely in the lush meadows of the province of Enna, feeding on aromatic and wild herbs, which give the cheese a unique flavour. The taste of Piacentinu Ennese PDO is a union of intense and complex flavours. The paste is compact yet soft on the palate, with a slight sweetness that blends harmoniously with the salty and lightly spicy notes. The flavour is enriched by the saffron pistils that colour the cheese yellow and alter its taste, giving the cheese a distinctive personality prized by connoisseurs. Saffron is a spice imported from the East but by now well known and cultivated in many parts of Italy, and it has become a heritage of the province of Enna.

THE PRODUCTION

The production process of Piacentinu Ennese PDO is meticulous and observes strict rules of quality. After the fresh milk has been collected, it is heated to a controlled temperature and natural rennet is added, obtained from calves no more than 30 days old. Once coagulated, the milk is cut into small granules and left to rest. The granules are then collected by hand and placed in the typical “fiscelle”, rush baskets that give the cheese its characteristic shape. After the moulding stage, Piacentinu Ennese PDO is carefully salted and left to mature for a period of at least 60 days. During this phase, the cheese is placed in cool, well-ventilated rooms, where it gradually develops its distinctive aromas. During the maturing, the cheeses are turned periodically and brushed to ensure an even ripening and the correct development of flavours. The final result is a cheese of exceptional quality, which holds within it the soul and the tradition of the province of Enna. Piacentinu Ennese PDO is admired and appreciated not only in Sicily, but also nationally and internationally, for its excellence and authenticity.

IN THE KITCHEN

As well as being a delicious cheese to enjoy on its own, Piacentinu Ennese PDO is a versatile ingredient in the kitchen. Its consistency makes it suitable to be grated and used to enrich first courses, such as pasta alla Norma, or to be used on cheese boards, accompanied by honey or preserves. In Enna, moreover, Piacentinu Ennese PDO is used in the preparation of the traditional Enna Pizza. In conclusion, Piacentinu Ennese PDO is an authentic treasure of the province of Enna, a cheese that embodies the passion and the cheesemaking mastery handed down over the centuries. Its ancient origins, its high-quality ingredients, the unique taste of saffron and its artisanal production process make it a product of excellence. Anyone lucky enough to taste it can savour a piece of Sicilian history and tradition, enriching their palate with unique and unforgettable flavours.