{"id":13655,"date":"2020-06-24T17:01:09","date_gmt":"2020-06-24T15:01:09","guid":{"rendered":"https:\/\/www.eatalianexperience.com\/p\/piacentinu-ennese\/"},"modified":"2025-10-20T00:07:41","modified_gmt":"2025-10-19T22:07:41","slug":"piacentinu-ennese","status":"publish","type":"product","link":"https:\/\/www.eatalianexperience.com\/fr\/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 AOP<\/h3>\n<p>&nbsp;<\/p>\n<p><span style=\"font-weight: 400;\">L\u2019origine de la production de Piacentinu Ennese AOP est li\u00e9e \u00e0 la fois \u00e0 l&rsquo;activit\u00e9 laiti\u00e8re du lait de brebis, d\u00e9j\u00e0 r\u00e9pandue dans l&rsquo;antiquit\u00e9, et\u00a0 \u00e0 la culture du safran. La l\u00e9gende raconte que l\u2019ajout de safran au lait dans la phase de production est d\u00fb et \u00e0 la p\u00e9riode de domination normande (XIe si\u00e8cle).<\/span><\/p>\n<p><span style=\"font-weight: 400;\">L\u2019<strong>histoire<\/strong> raconte que <strong>Ruggero le normand<\/strong> pour soigner sa femme <strong>Adelasia<\/strong>, souffrant d\u2019une <strong>forte d\u00e9pression<\/strong> et en m\u00eame temps amateur de fromages, avait pr\u00e9par\u00e9 un fromage aux qualit\u00e9s revitalisantes. Le safran a en effet toujours \u00e9t\u00e9 r\u00e9put\u00e9 pour ses <strong>propri\u00e9t\u00e9s \u00e9nergisantes<\/strong>.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">La zone de production de <strong>Piacentinu Ennese AOP<\/strong> comprend l\u2019ensemble du territoire des communes d\u2019Enna, Aidone, Assoro, Barrafranca, Calascibetta, Piazza Armerina, Pietraperzia, Valguarnera et Villarosa dans la province d\u2019Enna, en Sicile.<\/span><\/p>\n<\/div>\n<div class=\"span_6 col\">\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-13153\" 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\"><span style=\"font-weight: 400;\">Le lait de brebis d\u2019une ou deux traites successives est utilis\u00e9, transform\u00e9 en 24 heures. Le lait est port\u00e9 \u00e0 la temp\u00e9rature de cuisson (38 \u00b0 C) et transf\u00e9r\u00e9 dans la cuve (r\u00e9cipient en bois) \u00e0 l&rsquo;int\u00e9rieur de laquelle le safran et la pr\u00e9sure sont ajout\u00e9s. On utilise de la p\u00e2te de pr\u00e9sure d\u2019agneaux et de chevreaux \u00e9lev\u00e9s dans la zone de production.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Le safran est \u00e9galement produit localement et se caract\u00e9rise par une forte teneur en crocine et picrocine, ce qui donne un bouquet\u00a0 final intense et caract\u00e9ristique.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Apr\u00e8s coagulation, le caill\u00e9 est cass\u00e9 avec un b\u00e2ton (rotule), jusqu\u2019\u00e0 ce que les grains aient la taille d\u2019un grain de riz. Apr\u00e8s l&rsquo;agglom\u00e9ration des granules, il se forme une masse cas\u00e9euse\u00a0 qui est transf\u00e9r\u00e9e sur une table en bois ou en acier puis d\u00e9coup\u00e9e et r\u00e9partie dans des paniers en rotin.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Avant de mettre en forme dans les paniers, des grains de poivre noir sont \u00e9galement ajout\u00e9s au caill\u00e9. Un pressage manuel est alors effectu\u00e9 pour faciliter le purge du lactos\u00e9rum. Les paniers contenant la masse de fromage sont ensuite ins\u00e9r\u00e9s dans la cuve et recouverts d\u2019une plaque chaude pendant 3-4 heures.<\/span><\/div>\n<div><\/div>\n<div><span style=\"font-weight: 400;\">Par la suite, les p\u00e2tes sont extraites et laiss\u00e9es \u00e0 refroidir, puis uniform\u00e9ment saupoudr\u00e9es de sel \u00e0 gros grains (salage \u00e0 sec). Cette op\u00e9ration est r\u00e9p\u00e9t\u00e9e deux fois \u00e0 une distance de 10 jours l\u2019une de l\u2019autre. La p\u00e9riode d\u2019assaisonnement dure au moins 60 jours.<\/span><\/div>\n","protected":false},"excerpt":{"rendered":"<p><span style=\"font-weight: 400;\">Fromage press\u00e9 \u00e0 base de lait de brebis entier et cru. Avec sa couleur jaune caract\u00e9ristique, c\u2019est un fromage unique en son genre, gr\u00e2ce \u00e0 la pr\u00e9sence de safran et de grains de poivre noir.\u00a0<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Avec un ar\u00f4me caract\u00e9ristique, avec une l\u00e9g\u00e8re note de safran, il a une saveur intense et l\u00e9g\u00e8rement \u00e9pic\u00e9e. Nous vous recommandons la d\u00e9gustation en puret\u00e9, ou accompagn\u00e9 de plats de viande, ou en combinaison avec du miel et de la moutarde.<\/span><\/p>\n","protected":false},"featured_media":13145,"template":"","meta":[],"product_brand":[],"product_cat":[255,268,2133],"product_tag":[1797,1472,1701],"class_list":{"0":"post-13655","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_cat-epicerie","7":"product_cat-fromage","8":"product_cat-fromages-et-charcuterie","9":"product_tag-fromages-fr","10":"product_tag-fromages","11":"product_tag-piacentinu-ennese-fr","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=\"L\u2019un des plus anciens fromages de Sicile. 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