In 1169 its name was added to the title of the bishopric of nearby Lettere, which was thus renamedRoman Catholic Diocese of Lettere-Gragnano, but Gragnano never had a co-cathedral and its title was dropped when the suppressed see was nominally restored as titular bishopric of Lettere.[3]
According to the local population, Gragnano is Italy's capital of pasta. Gragnano is home of some of the best driedpasta in Italy.[4] In 2013, Gragnano pasta was designated aProtected Geographical Indication by the European Union.[5]
Gragnano's "main street was laid out expressly to capture the mountain breeze mixed with sea air back when pasta makers hung spaghetti on drying rods like laundry," according to aForbes Life write up.[4] More recently heaters have been used to dry the pasta at low temperatures (approximately 50 °C (122 °F)) for two days and it is shaped with bronze to give it a rough texture, producing a pasta with a "nuttier aroma and chewier mouth feel."[4]
