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 many 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, Belice Valley are just a few breeds native Sicilian bred among 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 about his production. Legend has it that Roger I, Count of Altavilla, already in the eleventh century cured the depression of his wife Adelasia inviting local cheesemakers add a pinch of saffron in the preparation of the cheese.

Produced in nine municipalities in the province of Enna, is compact texture and unique: it is flavored with saffron - which gives the dough the character stone yellow - and black peppercorns - place to soak in the hot water evening before the production. The processing technique, which involves the addition of hot water to the curd, and the careful use of the function rooms make it one of the less aggressive cheeses of Sicily, the more "European".

After a maturity of 60 days, the scent is delicate and aromatic flavor and sweet due to the presence of saffron.