Piacentinu Ennese – Slow Food Presidium
Piacentinu Ennese – Slow Food Presidium
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Text and Photos by Marco Crupi

Piacentinu Ennese is one of Sicily’s finest cheeses, a true emblem of the island’s cheesemaking tradition. Recognizable by its distinctive golden-yellow hue, thanks to the addition of saffron, and its bold yet balanced flavor, this cheese is a unique product, acknowledged as a Slow Food Presidia for its historical and cultural significance.
Historical Origins and Legends
The origins of Piacentinu Ennese date back to the 11th century and are shrouded in legend. According to tradition, Norman Count Roger I of Hauteville, on the advice of court physicians, ordered the addition of saffron to the local cheese to alleviate the melancholy of his wife, Princess Adelasia. The spice, known for its antidepressant properties, gave the cheese its distinctive taste and vibrant color, becoming an essential element of its recipe.
The name “Piacentinu” is believed to derive from the Sicilian word “piacenti“, meaning “pleasing”, highlighting the cheese’s delightful appeal. Some sources suggest that Piacentinu Ennese was already mentioned in documents dating back to the 4th century AD, underscoring its long-standing tradition in Sicilian cheesemaking.
Production Area
Piacentinu Ennese is produced exclusively in the province of Enna, located in the heart of Sicily. This region is characterized by pristine pastures, a mild climate, and a centuries-old pastoral tradition. Key towns involved in its production include Enna, Calascibetta, and Piazza Armerina, where sheep farming and artisanal milk processing are pillars of the local economy.
Cheese Characteristics
Piacentinu Ennese stands out for its unique features:
- Appearance: Cylindrical shape with a thin, golden-yellow rind.
- Texture: Firm, with scattered small holes and a bright yellow interior due to saffron.
- Distinctive Ingredients: Raw sheep’s milk, rennet, salt, saffron, and whole black peppercorns.
- Flavor Profile: Fragrant aroma, sweet taste with spicy notes, and a mild peppery kick.
Production Process

The production of Piacentinu Ennese follows traditional methods passed down through generations. The milk used comes exclusively from Sicilian sheep breeds such as Comisana, Pinzirita, Valle del Belice, and their crossbreeds, raised in the region’s pastures.
After milking, the raw milk is heated to approximately 38°C (100°F) and transferred to a wooden vat, where locally sourced saffron—rich in crocin and picrocrocin—is added, giving the cheese its signature intense yellow color and distinctive aroma. Lamb or kid rennet, sourced from local farms, is then introduced.
Once the milk coagulates, the curd is broken up with a wooden tool called a “rotula” until it reaches the size of rice grains. The curd is then transferred onto a wooden or steel table, cut, and placed into reed baskets known as “fascedde,” with whole black peppercorns added before shaping. The forms are manually pressed to expel excess whey and immersed in hot whey for 3-4 hours. Afterward, they are cooled and dry-salted with coarse salt, a process repeated twice at ten-day intervals.
Aging lasts at least 60 days but can extend up to a year to achieve more intense flavors.
Culinary Pairings
Piacentinu Ennese is a versatile cheese that can be enjoyed in various culinary applications. It can be savored on its own, paired with honey or preserves, or used as an ingredient in traditional Sicilian dishes such as baked pasta and casseroles. Ideal pairings include:
- Wines: Nero d’Avola, Syrah, or full-bodied white wines like Inzolia.
- Honey: Citrus blossom or chestnut honey, which enhance the cheese’s flavor.
- Cured Meats and Bread: Sicilian durum wheat bread and local cured meats such as Enna’s dry sausage.
The Slow Food Presidia
Piacentinu Ennese has been recognized as a Slow Food Presidia product for its uniqueness and the risk of disappearance due to limited production and the challenges of traditional shepherding. The Slow Food movement aims to:
- Promote and enhance the cheese at national and international levels.
- Support local producers by ensuring fair economic recognition.
- Preserve traditional production techniques and the region’s pastoral ecosystem.
Thanks to these initiatives, Piacentinu Ennese has gained greater visibility and appreciation among food enthusiasts worldwide.
Producers and Points of Sale
Several dairies and farms in the province of Enna produce Piacentinu Ennese according to Slow Food Presidia guidelines. Below is the official list of producers:
- Casearia Di Venti – Pietro Di Venti, Contrada Tresaudo, Calascibetta (En). Tel. +39 338 8454255, casearidiventi54@gmail.com
- Caseificio Valvo – Giuseppe Savarese, Contrada Salerno, 1, Enna. Tel. +39 328 9743136, info@caseificiovalvo.it, www.caseificiovalvo.it
- Il Cavalcatore – Gaetano Nicoletti, Contrada Cavalcatore, Assoro (En). Tel. +39 328 1097241, ilcavalcatore@virgilio.it
- Centroform – Giuseppe Caruso, Contrada Montagna, Aidone (En). Tel. +39 333 9388936, gaetano.caruso@centroform.it, www.centroform.it
- Eredi Cottonaro – Paolo Cottonaro, Contrada Raja, S.S. 121 Km 98.8, Enna. Tel. +39 392 7787728, caseificioraja@gmail.com, www.caseificioraja.com
- Giuseppe Spitale – Contrada Canneti, Enna. Tel. +39 334 9877914, aziendaagricolaspitale@virgilio.it
- Tenuta Bubudello – Luigi Faraci, Contrada Bubudello, Enna. Tel. +39 368 671316, luigifaraci@hotmail.it
These producers sell the cheese directly at their farms, local markets, and through online channels, ensuring an authentic and high-quality product.
Related Posts
Piacentinu Ennese – Slow Food Presidium
Piacentinu Ennese – Slow Food Presidium
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Text and Photos by Marco Crupi

Piacentinu Ennese is one of Sicily’s finest cheeses, a true emblem of the island’s cheesemaking tradition. Recognizable by its distinctive golden-yellow hue, thanks to the addition of saffron, and its bold yet balanced flavor, this cheese is a unique product, acknowledged as a Slow Food Presidia for its historical and cultural significance.
Historical Origins and Legends
The origins of Piacentinu Ennese date back to the 11th century and are shrouded in legend. According to tradition, Norman Count Roger I of Hauteville, on the advice of court physicians, ordered the addition of saffron to the local cheese to alleviate the melancholy of his wife, Princess Adelasia. The spice, known for its antidepressant properties, gave the cheese its distinctive taste and vibrant color, becoming an essential element of its recipe.
The name “Piacentinu” is believed to derive from the Sicilian word “piacenti“, meaning “pleasing”, highlighting the cheese’s delightful appeal. Some sources suggest that Piacentinu Ennese was already mentioned in documents dating back to the 4th century AD, underscoring its long-standing tradition in Sicilian cheesemaking.
Production Area
Piacentinu Ennese is produced exclusively in the province of Enna, located in the heart of Sicily. This region is characterized by pristine pastures, a mild climate, and a centuries-old pastoral tradition. Key towns involved in its production include Enna, Calascibetta, and Piazza Armerina, where sheep farming and artisanal milk processing are pillars of the local economy.
Cheese Characteristics
Piacentinu Ennese stands out for its unique features:
- Appearance: Cylindrical shape with a thin, golden-yellow rind.
- Texture: Firm, with scattered small holes and a bright yellow interior due to saffron.
- Distinctive Ingredients: Raw sheep’s milk, rennet, salt, saffron, and whole black peppercorns.
- Flavor Profile: Fragrant aroma, sweet taste with spicy notes, and a mild peppery kick.
Production Process

The production of Piacentinu Ennese follows traditional methods passed down through generations. The milk used comes exclusively from Sicilian sheep breeds such as Comisana, Pinzirita, Valle del Belice, and their crossbreeds, raised in the region’s pastures.
After milking, the raw milk is heated to approximately 38°C (100°F) and transferred to a wooden vat, where locally sourced saffron—rich in crocin and picrocrocin—is added, giving the cheese its signature intense yellow color and distinctive aroma. Lamb or kid rennet, sourced from local farms, is then introduced.
Once the milk coagulates, the curd is broken up with a wooden tool called a “rotula” until it reaches the size of rice grains. The curd is then transferred onto a wooden or steel table, cut, and placed into reed baskets known as “fascedde,” with whole black peppercorns added before shaping. The forms are manually pressed to expel excess whey and immersed in hot whey for 3-4 hours. Afterward, they are cooled and dry-salted with coarse salt, a process repeated twice at ten-day intervals.
Aging lasts at least 60 days but can extend up to a year to achieve more intense flavors.
Culinary Pairings
Piacentinu Ennese is a versatile cheese that can be enjoyed in various culinary applications. It can be savored on its own, paired with honey or preserves, or used as an ingredient in traditional Sicilian dishes such as baked pasta and casseroles. Ideal pairings include:
- Wines: Nero d’Avola, Syrah, or full-bodied white wines like Inzolia.
- Honey: Citrus blossom or chestnut honey, which enhance the cheese’s flavor.
- Cured Meats and Bread: Sicilian durum wheat bread and local cured meats such as Enna’s dry sausage.
The Slow Food Presidia
Piacentinu Ennese has been recognized as a Slow Food Presidia product for its uniqueness and the risk of disappearance due to limited production and the challenges of traditional shepherding. The Slow Food movement aims to:
- Promote and enhance the cheese at national and international levels.
- Support local producers by ensuring fair economic recognition.
- Preserve traditional production techniques and the region’s pastoral ecosystem.
Thanks to these initiatives, Piacentinu Ennese has gained greater visibility and appreciation among food enthusiasts worldwide.
Producers and Points of Sale
Several dairies and farms in the province of Enna produce Piacentinu Ennese according to Slow Food Presidia guidelines. Below is the official list of producers:
- Casearia Di Venti – Pietro Di Venti, Contrada Tresaudo, Calascibetta (En). Tel. +39 338 8454255, casearidiventi54@gmail.com
- Caseificio Valvo – Giuseppe Savarese, Contrada Salerno, 1, Enna. Tel. +39 328 9743136, info@caseificiovalvo.it, www.caseificiovalvo.it
- Il Cavalcatore – Gaetano Nicoletti, Contrada Cavalcatore, Assoro (En). Tel. +39 328 1097241, ilcavalcatore@virgilio.it
- Centroform – Giuseppe Caruso, Contrada Montagna, Aidone (En). Tel. +39 333 9388936, gaetano.caruso@centroform.it, www.centroform.it
- Eredi Cottonaro – Paolo Cottonaro, Contrada Raja, S.S. 121 Km 98.8, Enna. Tel. +39 392 7787728, caseificioraja@gmail.com, www.caseificioraja.com
- Giuseppe Spitale – Contrada Canneti, Enna. Tel. +39 334 9877914, aziendaagricolaspitale@virgilio.it
- Tenuta Bubudello – Luigi Faraci, Contrada Bubudello, Enna. Tel. +39 368 671316, luigifaraci@hotmail.it
These producers sell the cheese directly at their farms, local markets, and through online channels, ensuring an authentic and high-quality product.
Related Posts
Piacentinu Ennese – Slow Food Presidium
Piacentinu Ennese – Slow Food Presidium
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Discover Piacentinu Ennese, a Sicilian Slow Food Presidia cheese, steeped in history, tradition, and authentic flavors – the perfect journey into the heart of Enna
Text and Photos by Marco Crupi

Piacentinu Ennese is one of Sicily’s finest cheeses, a true emblem of the island’s cheesemaking tradition. Recognizable by its distinctive golden-yellow hue, thanks to the addition of saffron, and its bold yet balanced flavor, this cheese is a unique product, acknowledged as a Slow Food Presidia for its historical and cultural significance.
Historical Origins and Legends
The origins of Piacentinu Ennese date back to the 11th century and are shrouded in legend. According to tradition, Norman Count Roger I of Hauteville, on the advice of court physicians, ordered the addition of saffron to the local cheese to alleviate the melancholy of his wife, Princess Adelasia. The spice, known for its antidepressant properties, gave the cheese its distinctive taste and vibrant color, becoming an essential element of its recipe.
The name “Piacentinu” is believed to derive from the Sicilian word “piacenti“, meaning “pleasing”, highlighting the cheese’s delightful appeal. Some sources suggest that Piacentinu Ennese was already mentioned in documents dating back to the 4th century AD, underscoring its long-standing tradition in Sicilian cheesemaking.
Production Area
Piacentinu Ennese is produced exclusively in the province of Enna, located in the heart of Sicily. This region is characterized by pristine pastures, a mild climate, and a centuries-old pastoral tradition. Key towns involved in its production include Enna, Calascibetta, and Piazza Armerina, where sheep farming and artisanal milk processing are pillars of the local economy.
Cheese Characteristics
Piacentinu Ennese stands out for its unique features:
- Appearance: Cylindrical shape with a thin, golden-yellow rind.
- Texture: Firm, with scattered small holes and a bright yellow interior due to saffron.
- Distinctive Ingredients: Raw sheep’s milk, rennet, salt, saffron, and whole black peppercorns.
- Flavor Profile: Fragrant aroma, sweet taste with spicy notes, and a mild peppery kick.
Production Process

The production of Piacentinu Ennese follows traditional methods passed down through generations. The milk used comes exclusively from Sicilian sheep breeds such as Comisana, Pinzirita, Valle del Belice, and their crossbreeds, raised in the region’s pastures.
After milking, the raw milk is heated to approximately 38°C (100°F) and transferred to a wooden vat, where locally sourced saffron—rich in crocin and picrocrocin—is added, giving the cheese its signature intense yellow color and distinctive aroma. Lamb or kid rennet, sourced from local farms, is then introduced.
Once the milk coagulates, the curd is broken up with a wooden tool called a “rotula” until it reaches the size of rice grains. The curd is then transferred onto a wooden or steel table, cut, and placed into reed baskets known as “fascedde,” with whole black peppercorns added before shaping. The forms are manually pressed to expel excess whey and immersed in hot whey for 3-4 hours. Afterward, they are cooled and dry-salted with coarse salt, a process repeated twice at ten-day intervals.
Aging lasts at least 60 days but can extend up to a year to achieve more intense flavors.
Culinary Pairings
Piacentinu Ennese is a versatile cheese that can be enjoyed in various culinary applications. It can be savored on its own, paired with honey or preserves, or used as an ingredient in traditional Sicilian dishes such as baked pasta and casseroles. Ideal pairings include:
- Wines: Nero d’Avola, Syrah, or full-bodied white wines like Inzolia.
- Honey: Citrus blossom or chestnut honey, which enhance the cheese’s flavor.
- Cured Meats and Bread: Sicilian durum wheat bread and local cured meats such as Enna’s dry sausage.
The Slow Food Presidia
Piacentinu Ennese has been recognized as a Slow Food Presidia product for its uniqueness and the risk of disappearance due to limited production and the challenges of traditional shepherding. The Slow Food movement aims to:
- Promote and enhance the cheese at national and international levels.
- Support local producers by ensuring fair economic recognition.
- Preserve traditional production techniques and the region’s pastoral ecosystem.
Thanks to these initiatives, Piacentinu Ennese has gained greater visibility and appreciation among food enthusiasts worldwide.
Producers and Points of Sale
Several dairies and farms in the province of Enna produce Piacentinu Ennese according to Slow Food Presidia guidelines. Below is the official list of producers:
- Casearia Di Venti – Pietro Di Venti, Contrada Tresaudo, Calascibetta (En). Tel. +39 338 8454255, casearidiventi54@gmail.com
- Caseificio Valvo – Giuseppe Savarese, Contrada Salerno, 1, Enna. Tel. +39 328 9743136, info@caseificiovalvo.it, www.caseificiovalvo.it
- Il Cavalcatore – Gaetano Nicoletti, Contrada Cavalcatore, Assoro (En). Tel. +39 328 1097241, ilcavalcatore@virgilio.it
- Centroform – Giuseppe Caruso, Contrada Montagna, Aidone (En). Tel. +39 333 9388936, gaetano.caruso@centroform.it, www.centroform.it
- Eredi Cottonaro – Paolo Cottonaro, Contrada Raja, S.S. 121 Km 98.8, Enna. Tel. +39 392 7787728, caseificioraja@gmail.com, www.caseificioraja.com
- Giuseppe Spitale – Contrada Canneti, Enna. Tel. +39 334 9877914, aziendaagricolaspitale@virgilio.it
- Tenuta Bubudello – Luigi Faraci, Contrada Bubudello, Enna. Tel. +39 368 671316, luigifaraci@hotmail.it
These producers sell the cheese directly at their farms, local markets, and through online channels, ensuring an authentic and high-quality product.