The product
Piacentinu Ennese DOP
Sicilian raw milk Pecorino, Slow Food Presidium, with pepper and saffron
Code:
21433
Country of origin:
Italy - Sicily
Type of Milk:
Raw Sheep's milk
Weight:
4 kg approx
Minimum order:
1 wheel
| Description | Raw milk from indigenous sheep breeds (Comisana, Lentinese, Testa rossa, Faccia rossa) added with local lamb or kidney rennet, saffron cultivated in the farm and pepper |
|---|---|
| Appearance | The rind presents the pattern of the basket (canestro) and is golden coloured, the texture is compact, without eyes and golden coloured with spots of black pepper grains |
| Taste | Mild, sweet, almost sugary, with intense notes of saffron, but also mediterranean herbs like oreganon or bush |
| Maturing | At least 5 months |
| Curiosity | A legend says that around 1090 the king Ruggero il Normanno was worried for his wife depression, so he asked the local dairy makers to produce a thaumaturgic cheese; needless to say that the saffron, recently arrived with Moors, was considered an anti-depressive and almost magic spice and the connection with cheese came up easily |
| Our selection | Located in the area of Calascibetta, a town with ancient traditions, Di Venti dairy has been operating for more than thirty years in the production of typical Sicilian cheeses |
| Suggestions | A legendary cheese to complete a cheese platter, but also an amazing ingredient combined with fish or meat, wine or beer |
| Weight | 4 kg approx |
|---|---|
| Packaging | Whole wheel vacuum packed |
The producer
Caseari Di Venti - Calascibetta (EN) - Sicily
Why we chose them
Located in the territory of Calascibetta, a town with noble traditions, the Di Venti dairy, has been operating for more than thirty years in the field for
the production of typical Sicilian cheeses.
The Piacentino Ennese PDO can be produced only with the sheep's milk coming from native races, with lamb or kid rennet bred in the area of
production. The cheese is flavoured with saffron grown in production areas.
For several years Di Venti Dairy cultivates the saffron (Crocus sativus) as well, that is used in the production of the cheese.
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