There exist many legends about this product to its land in the past centuries.

Therefore it is told that the name “Piacentinu” comes from Arabian language term QASR ‘YANNAH. 

According to some people “Piacentinu” is a name given to put the delicate and researched taste of the cheese (hard rare dough with pepper grains and saffron mixed together) with the strong and spicy taste to which the Sicilia Region is accustomed.

Other people think that the name is a stressing of a primeval name that shows the tear that gushes out of the dough where the pepper grain is placed, so you say that the cheese is “Piangentinu” (crying cheese). 

The prime matter of Piacentinu Ennisi (from Enna) is the è sheep milk (sometimes mixed with cow milk).

The excellent one is that obtained by animals fed by old pasture. 

You add goat or lamb cheese rennet to the milk just milked at a temperature of about 36 degrees. 

After coagulation you cook it by adding 60° C hot water. Further to those operations   the whole dough is purged for about  one hour but previously you add black pepper in grains and wild saffron. Then you put it back in the whey and let it get cold. It becomes more and more mature in  3-7 days during which the cheeses are lightly salted.

Only in few cases it is seasoned up to about 3 months in a shady and windy place.

The Form of Piacentinu cheese shows itself with a diameter of about 40 cm and weighing up to 6 or 12 kg; the skin is segmented; the dough is compact tending to yellow. It is produced in the Commune of Enna and surrounding areas since october to june. 

The better period for a better product is between march and may.