PIACENTINU ENESE DOP: A TASTY JOURNEY BETWEEN TRADITION AND INNOVATION

In Calascibetta, a meeting to discover the company of this precious product and its characteristics as well as a show cooking dedicated to its use. The appointments with the educational tours dedicated to Sicilian products are back and for the fifth appointment the protagonist will be “Piacentinu Ennese DOP” . After the first four educational tours which had as their protagonists first the Monti Iblei PDO oil, then the QS Cow's Milk and its derivatives, the New Carrot of Ispica PGI and finally the Ragusano PDO cheese, it is the turn of the Piacentinu Ennese PDO to present itself to the public during the meeting organized for Sunday 5 May 2024. The meeting - which also in this case is part of the calendar of events dedicated to Sicilian DOP, IGP and QS products organized and coordinated by DOS Sicilia, or the Association of Consortia for the Promotion and Promotion of typical Sicilian agri-food products with the DOP, IGP and QS brands - will be held at the Caseari Di Venti facility in Calascibetta, province of Enna. The origin of the production of Piacentinu Ennese DOP is linked both to the dairy activity of sheep's milk, already widespread in ancient times, and to the cultivation of saffron. Legend has it that the addition of saffron to milk, in the production phase, is due to the period of Norman domination (11th century), when Roger of Hauteville, to heal his wife Adelasia suffering from severe depression and at the same time a lover of cheeses, he had a cheese prepared with revitalizing qualities: saffron has in fact always been famous for its energizing properties. “ Piacentinu Ennese DOP is a traditional Sicilian cheese rich in history and tradition. Legends have it - declares the president of the Consortium Pietro Di Venti - that its origin is linked to the Norman period, with the addition of saffron to sheep's milk to give the cheese thaumaturgical properties. Its production is limited to the province of Enna, making this territory an island within the island. Characterized by the addition of black peppercorns and saffron, the most expensive spice in the world, Piacentinu Ennese PDO has an intense yellow color and a truly unique flavour. Its production takes place according to rigid standards established by the Production Regulations of the Protected Designation of Origin, guaranteeing the quality and authenticity of the product". This cheese is produced in the municipalities of Enna, Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera and Villarosa in the province of Enna. Piacentinu Ennese PDO has a cylindrical shape, with a weight of 3.5-4.5 kg. The rind is soft and elastic, the smooth paste has a more or less intense yellow colour, due to the presence of saffron, and with slight holes. The flavor varies from slightly spicy to more intense depending on the seasoning, the smell is characteristic, with light notes of saffron. Piacentinu Ennese PDO is stored in the refrigerator closed in the appropriate aroma-saving and freshness-saving containers, or wrapped in greaseproof paper. It can be consumed both as a table cheese and as an ingredient in the preparation of various recipes. “After the success of the first educational tours we are satisfied with the possibility of presenting another fine cheese such as Piacentinu Ennese DOP - states the President of DOS Sicilia Massimo Todaro - , confirming the great interest on the part of the participants in the meetings, I confirm above all the interest from the world by young people who prove to be a very interested public in deepening their knowledge of agri-food and the products they consume. Involving students is essential as they will be the ambassadors of our typical products, both by using them in their preparations in the kitchen and by making them known outside the borders of Sicily. All this is fully part of the mission of DOS Sicilia which has as its first objective precisely the promotion of development and progress in the food field of the Sicilian Region. This promotional activity was carried out with the contribution granted by the Sicily Region on PSR 2014-2022 Measure 16.4 – explains the President of DOS Sicily Massimo Todaro – and, thanks to the support of the Sicilian Region, with the Regional Department of Agriculture, of the Rural Development and Mediterranean Fisheries, it will be possible to network and promote these certified quality Sicilian products in national and international markets". The meeting is scheduled for 10 am with a visit to the company, followed by the show cooking by Rosa Folisi who will offer a unique culinary experience, while the Provincial Association of Ennesi Chefs, during the morning, will present various show cooking sessions, using Piacentinu Ennese DOP as the main raw material. The students of the Federico II Hotel Institute of Enna will prepare a buffet for all participants, further enriching the gastronomic offer of the event. The event will be an unmissable opportunity to discover and appreciate Piacentinu Ennese DOP, a Sicilian food and wine excellence that can also be appreciated overseas. Upcoming appointments - In total there will be 17 meetings dedicated to Sicilian agri-food excellence, all lasting one day. The first educational tours of 2024 were dedicated to the Extra Virgin Olive Oil of Monti Iblei DOP, to the QS Cow's Milk and to the New Carrot of Ispica PGI, to the Ragusano DOP, now it is the turn of the Piacentinu Ennese DOP cheese, the next ones will be announced shortly appointments which will concern Bronte Pistachio, the QS Agnello ed Agnellone Consortium and the QS Sheep's Milk Consortium.