Located in the territory of Calascibetta, a town with noble traditions, the Di Venti dairy, has been operating for more than thirty years in the field for the production of typical Sicilian cheeses. The Piacentino Ennese PDO can be produced only with the sheep's milk coming from native races, with lamb or kid rennet bred in the area of production. The cheese is perfumed with saffron grown in production areas. For several years Di Venti Dairy cultivates the saffron (Crocus sativus) as well, that is used in the production of the cheese.
Pecorino DOP and Slow Food Presidium produced with black pepper and saffron. The taste is dolce and long, with hints of fruits and spices, and an important aroma
of pepper and saffron. Delicious on its own or to cream the risotto.