Pane di Baiano is an elongated loaf tied to the Baianese area of Avellino, including Lauro and the Vallo, as recorded by Regione Campania. Bakers stretch it to as much as eighty centimetres, so the loaf reads as a long, generous shape rather than a round country cob. What catches the eye first is the crust: thick, crunchy, and coloured from golden yellow through to a darker brown.
The dough is a salted natural leaven of type 0 flour, water, salt and wild yeast. Inside, the crumb stays elastic, opened by large, uneven holes that speak of a slow rise rather than a tight sandwich crumb. The region notes an ancient origin, with ingredients and method remaining almost unchanged from that older way of working.
Once it was mixed in every household and stood as the daily staple for families. Consumption later fell sharply, yet the loaf is valued again. It is much sought after in the production zone and nearby, and it is eaten beyond the ovens that bake it, including in the Nolano district and other neighbouring areas.