The Piacentinu ennese (in Sicilian piacentinu ennisi), is a Sicilian cheese made of sheep's milk whole in the form of 6 to 14 kg and characterized by the addition of Saffron (cultivated in the province of Enna, on an experimental basis) and black peppercorns, plus give the Pang an unmistakable orange-yellow coloration, impart a distinctive flavor and slightly spicy.
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