Among the Erei mountains and the valley Dittaino, typical plant species grow which contribute to forming an excellent pasture for raising sheep, all of the local breed . From their milk, joined saffron, also cultivated in the province of Enna, produces the famous Piacentinu Enna dop, real local specialties. It 'a hard cheese produced with traditional techniques. The sheep's milk with added saffron coagulates in a wooden vat to 32-35 ° C with rennet paste lamb. floral aromas, fruity and spicy prevail in this cheese with an aromatic taste, dolce, and spicy. The taste is also influenced by saffron and pepper and in fact an absolutely unique taste is felt on the palate. History tells us that Roger the Norman in the eleventh invited his cheesemakers to come up with a special product, energetic, that would help his wife to return to health. The use of saffron, for its antioxidant properties was the panacea.