Let the colour introduce it
Piacentinu Ennese combines sheep’s milk with saffron and pepper. Its identity is tied to the Enna area, rather than Palermo. Include it in a city tasting as a guest from inland Sicily, and ask to see the label so that the origin remains part of the story.
Give it a little space
Try it after a milder cheese, with water between the two. Avoid adding honey before you have tasted the saffron on its own terms. The aim is not to identify a long list of aromas, but to notice how the cheese differs from the other sheep’s-milk pieces on your plate.
Ask before travelling to a shop
Not every Palermo counter carries specialist cheeses from the whole island. Ask specifically for Piacentinu Ennese DOP and confirm availability. Slow Food’s account of the cheese offers a useful introduction to its relationship with local sheep breeds and saffron.
A note for your visit: stock and market activity change. Ask locally; this guide does not guarantee a particular vendor, price or opening time.