In 1169 its name was added to the title of the bishopric of nearby Lettere, which was thus renamed Roman 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]
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 a Forbes 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]
