Between the mountains and the valley of Erei Dittaino, in the province of Enna, the springs are very rainy and humid summers. The rich vegetation (on, vetch, rosemary and fennel as well as numerous other plants of the Mediterranean) that grows between 400 and 800 meters above sea level makes it one of the Sicilian provinces with the largest number of sheep farms: Comisana, Pinzirita, Valle del Belice are some of the Sicilian native breeds reared in these hills.
And, since ancient times, from their milk combined with saffron grown in the area, you get the piacentinu, pecorino, like that, in the local dialect. There are several anecdotes related to its production. Legend has it that Roger I, Count of Altavilla, already the eleventh century cured depression wife Adelasia inviting dairymen of the place to add a pinch of saffron in the preparation of cheese.
Produced in the nine municipalities of the province of Enna, is compact paste and unique: it is flavored with saffron - which gives the dough its characteristic yellow color - and black peppercorns - place to soak in hot water the evening before the production. The processing technique, which involves the addition of hot water to the curd, and the careful use of salt make it one of the less aggressive cheeses of Sicily, the "more European".
(Source: Slow Food)
After a maturation of about 60 days, has a delicate aroma and flavor aromatic and sweet due to the presence of saffron, but with the progress of maturation takes smells and tastes more intriguing.
Valori Nutrizionali medi / Nutrition Facts per 100 g di prodotto: Valore energetico / Energy 1594 kj – 384 kcal Grassi / Fat 31 g (di cui acidi grassi saturi / of which saturates 23 g) Carboidrati / Carbohydrate 0,8 g (di cui zuccheri / of which sugars 0 g) Proteine / Protein 27 g Sale 1,8 g – Origine del Latte: ITALIA - Riferimento affinatore / selezionatore: Bollo CEE IT 2808/S CE - Italia -
Alcune informazioni (es. lotto, eventuale data di scadenza o altro indipendentemente da noi), potrebbero differire rispetto a quanto evidenziato sul sito; in caso di dubbi non esitate a contattarci via mail. Verificate sempre quanto riportato in etichetta sul prodotto prima di consumarlo.
Conservare in frigorifero – Formaggio a pasta dura, con crosta NON edibile.
