Piacentinu Ennese PDO is a compact pressed cheese made from whole, raw sheep's milk with natural fermentation acidity, produced by the indigenous Sicilian sheep breeds Comisana, Pinzirita, Valle del Belice and their crossbreeds.

The particular characteristic of Piacentinu Ennese PDO is the addition of saffron to the milk during the cheesemaking process. Saffron is a crop that shows excellent capacity to adapt to the Sicilian cultivation environment. The typical environmental conditions of the Enna area favour the production of a 'quality saffron' as attested to by its high crocin and pyrocin content.