Located on a small hill along the Biferno River, Baranello lies southwest of Monte Vairano, from which the name Vairanello is presumed to derive. Surrounded by the Sannio Mountains, it enjoys lush nature and an abundance of waterways.
Historical evidence is limited, but it is believed that the area was home to a Samnite settlement, as indicated by the remains at Monte Vairano a short distance away. In Norman times the fief belonged to Guidone di Gibelletto, while in the 15th century it passed to several families, including the Gaetani, Carafa, Barone and, in the 18th century, the Ruffo.
The town center is dominated by the parish church of St. Michael the Archangel, rebuilt after the 1805 earthquake to a revised design by Giuseppe Zurlo, minister of the interior under Murat. The facade has four Tuscan-style columns, while the interior has three naves, paired columns, and a chancel topped by a dome.
Strolling through the old village one recognizes a medieval corner tower, part of the ancient feudal castle-palace mentioned in a document from 1464. Also deserving attention is the neoclassical Church of the Most Holy Rosary, with a sober façade and harmonious interior characterized by a barrel vault above the altar and canvases depicting cherubs and singers.
Cultural attractions include the Museo Civico, which houses the private collection of architect Giuseppe Barone, including artifacts and objects of various kinds. Near the Biferno River is the water-powered Corona Mill, built in 1872 and recently restored. Higher up, a watchtower dominates the valley.
Just outside the village stands the church of Santa Maria ad Nives, dating from before 1547. Destroyed by the 1805 earthquake, it was rebuilt and then damaged again by the 2002 earthquake, becoming habitable again in 2009.
The local culinary tradition offers typical dishes such as polenta topped with meat sauce, lamb livers or ventresca, accompanied by sausage, pecorino cheese and “diavolillo.” Specialties include “ru spezzate de Pasqua” made with lamb, eggs and cacio cheese, “ri fallarielle” (granola pizzas with ham, scamorza cheese and fresh pecorino cheese), as well as typical sweets such as zeppole, fiadoni and Easter pine cones, all accompanied by good local wine.