Bagnolese Pecorino

In Laceno, prized sheep grow and thrive, which the locals call “malvizze”. These are the Bagnolese sheep whose milk is used to make the famous Bagnolese pecorino.

Bagnolese sheeps are raised on the green pastures of the Laceno plateau in complete freedom. Their milk, also good raw, is heated and combined with the rennet of local lambs. After that, the mass is separated from the whey – which will be used for ricotta – and is placed in wicker baskets with salt to mature.

In the end, Bagnolese pecorino, after a couple of months of maturing, will have a brownish exterior and a straw-yellow interior with a full flavor. While if it is left to mature for 5-6 months, the flavor will be much spicier and will be suitable for grating.

Offering mountain views, Relais 5 Sensi in Bagnoli Irpino offers accommodation, an outdoor swimming pool, a garden, a shared lounge, a terrace and a bar.
Some units feature a private bathroom with a shower, free toiletries, a hairdryer and slippers.
A barbecue is available on site and both skiing and cycling can be enjoyed within close proximity of Relais 5 Sensi.

Featuring city views, TRE PORCELLINI offers a garden and a terrace. The property has mountain views.
The holiday home has a balcony and garden views, 3 bedrooms, a living room, a flat-screen TV, an equipped kitchen with a fridge and an oven, and 1 bathroom with a bidet.

Angelo Lifestyle offers accommodation with mountain views and free WiFi. Featuring free private parking, the property also provides guests with a car rental service.
At the guest house, rooms are equipped with a desk, a flat-screen TV and a private bathroom. There is also a kitchen in some of the units, equipped with an oven, a fridge and a stovetop. All units include a wardrobe.