{"id":13659,"date":"2020-06-24T17:01:09","date_gmt":"2020-06-24T15:01:09","guid":{"rendered":"https:\/\/www.eatalianexperience.com\/p\/piacentinu-ennese\/"},"modified":"2026-01-26T21:40:06","modified_gmt":"2026-01-26T19:40:06","slug":"piacentinu-ennese","status":"publish","type":"product","link":"https:\/\/www.eatalianexperience.com\/de\/p\/piacentinu-ennese\/","title":{"rendered":"Piacentinu Ennese"},"content":{"rendered":"<div class=\"row\"><iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/hyQ9UOHYnGs\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe><\/p>\n<div class=\"span_6 col\">\n<h3 style=\"text-align: center;\">PIACENTINU ENNESE DOP<\/h3>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Der Ursprung der Herstellung von Piacentinu Ennese DOP h\u00e4ngt sowohl mit der Mischaktivit\u00e4t der bereits in der Antike weit verbreiteten Schafsmilch als auch mit dem Anbau von Safran zusammen. Der Legende nach war die Zugabe von Safran zu Milch in der Produktionsphase auf die normannische Herrschaft (11.Jahrhundert) zur\u00fcckzuf\u00fchren.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Die <strong>Geschichte<\/strong> besagt, dass <strong>Roger der Normann<\/strong>, um seine Frau <strong>Adelasia<\/strong> zu heilen, die an einer starken <strong>Depression<\/strong> leidet und gleichzeitig K\u00e4se liebt, einen K\u00e4se mit revitalisierenden Eigenschaften zubereiten lie\u00df. Safran war in der Tat schon immer f\u00fcr seine <strong>energetisierenden Eigenschaften bekannt<\/strong>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Das Produktionsgebiet von <strong>Piacentinu Ennese DOP<\/strong> umfasst das gesamte Gebiet der Gemeinden Enna, Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera und Villarosa in der Provinz Enna in der Region Sizilien.<\/span><\/p>\n<\/div>\n<div class=\"span_6 col\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13154\" src=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/piacentinu-di-enna-dop.jpg\" alt=\"Piacentinu Di Enna Dop\" width=\"600\" height=\"500\" srcset=\"https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/piacentinu-di-enna-dop.jpg 600w, https:\/\/www.eatalianexperience.com\/wp-content\/uploads\/2020\/06\/piacentinu-di-enna-dop-300x250.jpg 300w\" sizes=\"auto, (max-width: 600px) 100vw, 600px\" \/><\/p>\n<\/div>\n<\/div>\n<div class=\"row\">\n<div><span style=\"font-weight: 400;\">Es wird Schafsmilch aus ein oder zwei aufeinanderfolgenden Melkvorg\u00e4ngen verwendet, die innerhalb von 24 Stunden verarbeitet werden. Die Milch wird auf Kochtemperatur (38 \u00b0C)\u00a0 gebracht und in den Bottich (Holzbeh\u00e4lter)\u00a0 \u00fcberf\u00fchrt, in dem Safran und Lab hinzugef\u00fcgt werden. Es wird Rennet-Paste von L\u00e4mmern und Kindern verwendet, die im Produktionsbereich aufgezogen werden.<\/span><\/div>\n<\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Safran wird ebenfalls lokal hergestellt und zeichnet sich durch einen hohen Gehalt an Crocin und Picrocrocin aus, was ein intensives und charakteristisches End Bouquet ergibt.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Nach der Koagulation wird der Quark mit einem Stock (Patella) gebrochen, bis die K\u00f6rner die Gr\u00f6\u00dfe eines Reiskorns haben. Nach der Agglomeration des Granulats bildet sich eine kastenf\u00f6rmige Masse, die auf einen Holz- oder Stahl Tisch \u00fcbertragen und anschlie\u00dfend geschnitten und in Rattank\u00f6rben verteilt wird.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Vor dem Formen in den Korben werden dem Quark auch schwarze Pfefferk\u00f6rner hinzugef\u00fcgt. Anschlie\u00dfend wird manuell gepresst, um das Ausbluten der Molke zu erleichtern. Die K\u00f6rbe mit der K\u00e4semasse in den Bottich gegeben und 3-4 Stunden mit einem heissen Blatt bedeckt.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Anschlie\u00dfend werden die Nudeln extrahiert und abk\u00fchlen gelassen und dann gleichm\u00e4\u00dfig mit gro\u00df k\u00f6rnigem Salz (Trockensalzen) bestreut. Dieser Vorgang wird zweimal im Abstand von 10 Tagen wiederholt. Die Gew\u00fcrze Zeit betr\u00e4gt mindestens 60 Tage.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p><span style=\"font-weight: 400;\">Press K\u00e4se aus ganzer und roher Schafsmilch. Mit seiner charakteristischen gelben Farbe\u00a0 ist es danke des Vorhandenseins von Safran und schwarzen Pfefferk\u00f6rnern in einzigartiger K\u00e4se\u00a0 seiner Art.<\/span><\/p>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">Mit einem charakteristischen Aroma und leichten Safran-Noten hat es einen intensiven und leicht w\u00fcrzigen Geschmack. Wir empfehlen eine Verkostung zu 100% oder zusammen mit Fleischgerichten oder in Kombination mit Honig und Senf.<\/span><\/p>\n","protected":false},"featured_media":13146,"template":"","meta":[],"product_brand":[],"product_cat":[262,269,2134],"product_tag":[1473,1796,1702],"class_list":{"0":"post-13659","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-essen-und-wein","7":"product_cat-kase","8":"product_cat-kase-und-aufschnitt","9":"product_tag-kase","10":"product_tag-kase-de","11":"product_tag-piacentinu-ennese-de","13":"first","14":"instock","15":"taxable","16":"shipping-taxable","17":"purchasable","18":"product-type-variable","19":"has-default-attributes"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.0 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Piacentinu Ennese - Eatalian Experience<\/title>\n<meta name=\"description\" content=\"Einer der \u00e4ltesten K\u00e4sesorten Siziliens. 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