A unique sheep cheese from the Enna ragion of Sicily, matured with saffron and whole black peppercorns. It is a Slow Food Presidium.
The use of saffron gives the cheese a distinctive yellow colour and a delicate fragrance and aromatic flavour.
According to legend, in the 11th century, Ruggero I, Count of Altavilla, cured his wife Adelasia's depression by asking local cheesemakers to add a pinch of saffron to their sheep cheese.
The Piacentinu was named after the dialect word for "which is liked".