Pane di San Sebastiano is a loaf tied to bakers in San Sebastiano al Vesuvio, a municipality of the Vesuvian belt in the province of Naples. Regione Campania records that those bakers are regarded as masters of bread shapes, and that the bread itself takes its name from the town. The loaf known as palatone di San Sebastiano is elongated, rising higher than its base—an upright silhouette that already hints at why the craft is worth a closer look.
The making begins quietly. Criscito is dissolved in lukewarm water and left to work for several hours before flour is added and the mixture is left again. That unhurried starter, more patience than spectacle, is the material story of the loaf: time given to fermentation before the dough ever meets the oven.
Beyond the shops of the bread district, it is also sold by itinerant vendors on Sunday morning. If you are looking for a practical cue, that weekend circuit—shops plus the Sunday hawkers—is the clearest orientation the record offers for where the loaf leaves the bakery and meets the street.