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Gragnano is a hill town and comune (municipality) in the Metropolitan City of Naples, in southern Italian region of Campania. It is located about 30 kilometres (19 miles) southeast of Naples, between a mountain crest and the Amalfi Coast.

Key Information

Gragnano borders the following municipalities: Agerola, Casola di Napoli, Castellammare di Stabia, Lettere, Pimonte, Ravello, Sant'Antonio Abate, Santa Maria la Carità, Scala.

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]

Pasta

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Via Roma in Gragnano, circa 1900.

According to the local population, Gragnano is Italy's capital of pasta. Gragnano is home of some of the best dried pasta in Italy.[4] In 2013, Gragnano pasta was designated a Protected 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 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]

Notable locals

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References

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[edit]
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Gragnano

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Gragnano is a hilltop (municipality) in the , in the region of , located approximately 30 kilometers southeast of and wedged between the Lattari Mountains and the . With a population of 27,830 as of 2023, it covers an area of 14.6 square kilometers at an elevation of 141 meters, featuring a of approximately 1,900 inhabitants per square kilometer. Historically, Gragnano's economy and identity have been dominated by production, with roots tracing back to Roman times when local waters and climate supported early milling and food processing in the nearby Valle dei Mulini (Valley of the Mills). Commercial -making emerged prominently in the , evolving into an industrial scale by the ; in 1845, King Ferdinand II of the Two Sicilies granted local producers the privilege of supplying the royal court, boosting its reputation. The town's factories, numbering over 50 at their peak, exported vast quantities to the around 1900, with daily production reaching 200,000 pounds and involving nearly 70% of the population. Today, Gragnano holds (IGP) status since 2013, emphasizing traditional methods like bronze-die , with pure mountain water, and slow in the region's breezy climate, which contributes to its porous texture and nutty flavor. In addition to pasta, Gragnano is noted for its agricultural heritage, particularly the production of Gragnano DOC sparkling red wine, a lightly frizzante blend of local grapes like Piedirosso and , with viticulture dating to Roman antiquity and modern recognition as a since 1983. This wine, often called "fishermen's wine" for its refreshing qualities, pairs traditionally with and , complementing the town's food-centric economy. While pasta remains the defining industry, tourism drawn to its culinary legacy and scenic position near the has grown as a secondary economic driver.

Geography

Location and borders

Gragnano is a hill town situated in the , in the region of , approximately 30 km southeast of the city of . Its geographical coordinates are 40°41′N 14°31′E, placing it in a strategic position within the region's varied landscape. The municipality encompasses an area of 14.6 km², reflecting its compact yet diverse territorial extent. Positioned between the Lattari Mountains to the south and the to the north, Gragnano serves as a gateway to the nearby , benefiting from its proximity to both inland ridges and coastal features. This location underscores its role in connecting the mountainous interior with maritime influences in . Gragnano shares borders with several neighboring municipalities, including Agerola, Casola di Napoli, , Lettere, Pimonte, , Sant'Antonio Abate, Santa Maria la Carità, and Scala, forming a network of interconnected communities in the metropolitan area.

Topography and climate

Gragnano features a hilly with an average elevation of 141 meters above , contributing to its distinctive landscape shaped by natural valleys and slopes. The town is nestled in the Valle dei Mulini, a historic valley traversed by the Vernotico stream, which originates from springs on Mount Faito and flows through the area, historically powering watermills along its course. This valley lies between the crest of the Lattari Mountains to the south and the nearby to the north, creating a transitional zone of undulating terrain that rises gradually from coastal plains. Geologically, Gragnano's position in the broader region places it under the influence of , approximately 20 kilometers to the northeast, whose volcanic activity has deposited nutrient-rich ash layers over millennia. These volcanic soils, known as Andosols, enhance fertility through high organic content and mineral availability, supporting robust vegetation in the surrounding hills despite the area's seismic history. The climate in Gragnano is typically Mediterranean, with mild winters averaging 8–10°C from December to February and warm summers averaging 25–30°C from to , moderated by the sea's proximity. Annual totals around 1,000–1,150 mm, predominantly concentrated in the fall and winter seasons, often exceeding 500 mm per quarter during these periods, while summers remain relatively dry. Prevailing breezes from the Lattari Mountains and sea air provide consistent natural ventilation, fostering a of stable and airflow. This combination of topographic features and climatic elements results in an environmental setting where the interplay of mountain breezes and maritime influences creates optimal conditions for air circulation, historically beneficial for traditional outdoor processes requiring controlled drying.

History

Ancient and medieval periods

The name Gragnano derives from the Latin word grana, the plural form of granum meaning "," reflecting its early agricultural emphasis on cultivation and processing in the fertile valleys of . Archaeological and historical evidence suggests that the area's ancient roots trace to Roman-era settlements, where the Valle dei Mulini (Valley of the Mills) along the Vernotico stream supported milling activities powered by water, supplying for production to nearby towns. These water-powered mills, utilizing the natural flow of local streams, indicate an established infrastructure for processing dating back to Roman times, fostering small-scale communities focused on and milling. Gragnano first appears in historical records in 1169, when the Diocese of Lettere was renamed the Diocese of Lettere-Gragnano, incorporating the town into the ecclesiastical jurisdiction under the Archdiocese of . This renaming marked the formal recognition of Gragnano as a distinct territorial entity within the medieval church structure, originally established around 987 as the Diocese of Lettere from territory split from . As a rural community, it grew amid the Lattari Mountains, benefiting from the valley's streams and soils suited to farming, while remaining tied to the broader ecclesiastical and administrative networks of . During the medieval period, Gragnano integrated into the feudal systems of the Kingdom of Naples, established in 1282 following the Sicilian Vespers, where local lands were often held by noble families under royal oversight, supporting agrarian economies centered on grain production. The town's development as a feudal village emphasized and milling, with the Valle dei Mulini hosting stone-built flour mills operational since the mid-13th century, grinding local to sustain the community and regional trade. Traces of early pasta-like food production also emerge in this era, as the abundance of from these mills enabled the handcrafting of dried dough forms in the valley, predating formalized factories. This laid the groundwork for Gragnano's later prominence in manufacturing by the .

Modern era

In the late 18th century, Gragnano experienced the rise of dedicated pasta factories, transforming local production from small-scale operations into an organized industry that capitalized on the town's favorable climate and water resources. By the mid-19th century, this growth garnered royal recognition; on July 12, 1845, Ferdinand II of Bourbon decreed that Gragnano's pasta factories supply the Neapolitan court with long pasta formats, elevating the town's reputation across the Kingdom of the Two Sicilies. The completion of a direct railway line to in 1885 further accelerated industrialization by facilitating efficient transport of raw materials like and enabling rapid exports of finished , marking Gragnano as Campania's first town connected by rail to the capital. During this period, Gragnano also became a notable stopover on , attracting European elites who visited to experience its vibrant pasta-making workshops and culinary heritage. The early saw an economic boom driven by exports to the , fueled by waves of Italian emigration that created demand for familiar foods among communities in the and beyond. However, the World Wars disrupted this prosperity; halted exports and strained resources, while brought further devastation through bombings, rationing, and severed trade links, particularly with the , leading to a sharp decline in factory operations. The , measuring 6.9 in magnitude, compounded these challenges by damaging infrastructure, creating urban voids in key areas like Via Roma, and displacing residents, which reduced the number of active pasta factories and affected stability. Rebuilding efforts in the focused on reconstructing damaged buildings with modern seismic standards while preserving historical sites, though competition from larger northern Italian pasta producers continued to pressure local artisans. In the post-2000 era, Gragnano's recovery emphasized heritage preservation and , with initiatives highlighting the Valle dei Mulini and traditional mills to draw visitors interested in culinary history. A pivotal milestone came in 2013, when the granted Protected (PGI) status to Pasta di Gragnano, recognizing its unique production methods tied to the local and providing legal protection that boosted exports and cultural pride.

Demographics

As of January 2025, Gragnano has an estimated resident population of 27,661. This figure reflects a breakdown by age groups of 4,869 individuals aged 0-17 years, 17,133 aged 18-64 years, and 5,659 aged 65 years and older. The population density stands at approximately 1,889 inhabitants per square kilometer across the municipality's 14.64 km² area. Residents are known as Gragnanesi. Historically, Gragnano's experienced steady growth from around 20,000 in the 1970s—specifically 19,817 at the 1971 —to a peak of 29,553 in 2001. This expansion slowed thereafter, with the figure at 29,136 in 2015 and dropping to 28,167 by the 2021 , indicating a slight decline of about 4.5% over the decade. This recent downward trend has been influenced by economic emigration to and the , a pattern common in southern Italian communities seeking better opportunities, as well as the regional impacts of the , which damaged infrastructure across province including Gragnano.

Composition and vital statistics

Gragnano's exhibits a typical aging for Italian municipalities, with 17.6% of residents under 18 years old, 61.9% in the working-age group of 18-64 years, and 20.5% over 65 years as of the 2025 estimate. The gender distribution is nearly balanced, with approximately 49% males and 51% females. These figures reflect ongoing national trends of low youth proportions and increasing elderly segments due to declining birth rates and longer lifespans. Foreign residents constitute about 1.2% of Gragnano's population, primarily originating from Eastern European countries such as , , and , as well as , notably . Vital statistics in Gragnano show a fertility rate of 1.18 children per in 2024, aligning with national trends. In 2024, the recorded 200 births and 279 deaths, resulting in an annual of approximately 7.2 per 1,000 inhabitants and a death rate of about 10.0 per 1,000, contributing to a natural . These local rates are slightly higher for births and lower for deaths compared to national averages of 6.0 and 11.0 per 1,000, respectively. stands at around 83 years, supported by Italy's advanced healthcare system.

Government and administration

Local governance

Gragnano operates as a , or municipality, within the in the region of , serving as the primary unit of local administration. The governance structure follows the standard Italian municipal model, featuring an elected (sindaco) who serves as the executive head and a city council (consiglio comunale) that handles legislative duties, including policy-making and budget approval. Municipal elections occur every five years, with the mayor and councilors chosen through direct vote by residents. As of November 2025, the is Aniello D'Auria, a 43-year-old who was elected on October 3–4, 2021, under a including lists such as Gragnano Popolare 2021 and Nello D'Auria Sindaco, securing his position for the term ending in 2026. D'Auria leads a giunta comunale (executive board) comprising assessors like Rita Alfano and Giovanni Sorrentino, appointed to manage specific sectors such as and , while the 16-member city council supports broader decision-making. This structure ensures coordinated delivery of essential services, from to public infrastructure maintenance. Administrative details include the 80054 and dialing code 081, facilitating communication and logistics within the . The time zone is (CET, UTC+1), shifting to (CEST, UTC+2) from late to late . The official website of the di Gragnano offers transparent access to local policies, public notices, and citizen services, promoting . In alignment with regional priorities, the actively supports the Protected (PGI) status for Pasta di Gragnano, granted by the in , by enforcing production regulations confined to its 15 km² territory to preserve traditional methods and quality. This involvement underscores the municipality's role in safeguarding cultural and economic heritage. The government also oversees the frazioni under its to ensure unified administrative functions.

Administrative divisions

Gragnano is administratively divided into several frazioni, or s, including Aurano, Caprile, Castello, Iuvani, and Sigliano, which collectively form integral parts of the municipality's territory spanning 14.6 km². These subdivisions encompass a mix of rural and s, with the frazioni covering the hilly and mountainous outskirts surrounding the central urban core. Aurano, located in the mountainous periphery, exhibits a predominantly rural character, featuring historical sites such as the Church of San Aniello and serving as a hub for local educational facilities like primary and infant schools. Caprile, a small hillside , retains a residential and historical essence, highlighted by its medieval borough origins and the presence of the Church of San Ciro, which hosts community events. Castello stands out for its fortified medieval structure, originally an outpost of the Amalfi Republic and considered the foundational nucleus of Gragnano, with preserved narrow streets and defensive elements defining its rural-historical profile. Iuvani, positioned along the route toward Agerola, functions primarily as a with scattered agricultural and commercial elements, contributing to the municipality's peripheral development. These hamlets operate as distinct neighborhoods within the overarching municipal framework, often featuring community focal points like churches and schools that support local initiatives, while ultimate oversight remains with the municipal . The total area is distributed across these divisions, with the frazioni accounting for much of the non-central terrain, though precise delineations vary by historical and topographical boundaries. Historically, Gragnano's frazioni trace their roots to medieval parishes and fortified settlements, evolving into formalized administrative units through centuries of territorial consolidation, with significant modernization occurring during post-1980 reconstruction efforts that addressed damages across peripheral zones, including unrepaired structures in outlying areas.

Economy

Primary industries

Gragnano's agricultural sector draws on the fertile hills and valleys of the region, supporting cultivation of grapes for local wines under the Penisola Sorrentina designation, including the sparkling red Gragnano variety made from indigenous grapes like Piedirosso and . Olive groves produce extra virgin , while fruits such as lemons are grown in the surrounding terrain, contributing to small-scale local production alongside nuts and other typical crops. Historically, the area served as a grain base, with processing central to early economic activity, though contemporary cultivation focuses more on these viticultural and horticultural pursuits. In manufacturing, Gragnano maintains a tradition of milling in the Valle dei Mulini, where water-powered stone mills dating to the 13th century ground , representing a key innovation in medieval grain processing. Beyond this, the town has developed a notable , producing fabrics and modern swimwear through small enterprises that emphasize handmade craftsmanship. Small-scale complements these efforts, including the bottling of local wines and . The inflicted significant damage on Gragnano's infrastructure and industries, leading to a shift away from heavier toward lighter, localized production. This event, combined with broader trends depleting the local labor force, has posed ongoing challenges, exacerbated by competition from large-scale industrialized operations in . remains a key export from the area, though its production details are covered separately; however, as of November 2025, proposed U.S. anti-dumping tariffs exceeding 100% on Italian imports threaten to significantly impact Gragnano's export market.

Tourism and services

Gragnano's tourism is primarily driven by its strategic location in the region, situated just 30 kilometers southeast of and serving as a gateway to major attractions such as the and the of Pompeii. Visitors often combine trips to these World Heritage sites with stops in Gragnano, leveraging its position along key access routes. The town's fame as the "city of pasta" further enhances its appeal, with -themed tours and factory visits offering immersive experiences into traditional production methods, including bronze-die extrusion and slow drying processes unique to the area. Annual festivals, such as the Pasta di Gragnano event, draw significant crowds, with over 15,000 attendees in 2019 participating in tastings, demonstrations, and cultural activities. The service sector in Gragnano supports through specialized retail outlets emphasizing local food products, particularly artisanal and related goods sold directly from factories and shops. options include agriturismi, farm stays that blend rural lodging with culinary experiences, such as Agriturismo Casa Scola, which offers accommodations amid vineyards and mountain views. Transportation facilitates access, with the SS145 road connecting Gragnano to the and , while rail links via the line provide direct service from , taking approximately 40 minutes. Tourism and services contribute notably to Gragnano's local economy, bolstered by the 2013 granting of Protected Geographical Indication (PGI) status to Pasta di Gragnano, which spurred "macaroni tourism" through increased international interest and promotional events. This sector has seen growth in visitor-related revenues, aligning with broader trends where supports employment and diversification beyond agriculture. Following the 2020 pandemic, Gragnano's has rebounded, with local leaders noting evolving strategies to attract sustainable visitors amid Italy's overall sector recovery to near pre-COVID levels by 2023 and projections for record-breaking performance in 2025. Emerging eco-tourism initiatives in the surrounding Lattari Mountains, part of the regional park, promote hiking trails and sites like the Valley of the Mills, appealing to environmentally conscious travelers.

Pasta production

Historical development

The origins of pasta production in Gragnano trace back to the 13th century, when the area's Valle dei Mulini (Valley of the Mills) along the Vernotico River hosted over 30 watermills for grinding , laying the groundwork for local grain processing that evolved into pasta making. Possible precedents exist in Roman-era grain-based foods, though documented production began with the emergence of small family-run operations in the . By the , small-scale factories emerged, exemplified by the founding of Pastificio Garofalo in 1789, which capitalized on the region's ideal climate of cool sea breezes and mountain air for natural drying. The marked a boom in , with Gragnano transforming into a dedicated hub as the number of factories reached 110 by 1845. A pivotal milestone came on July 12, 1845, when King Ferdinand II of Bourbon issued a royal decree granting Gragnano's pasta makers the exclusive privilege to supply the Neapolitan court, formalizing the town's reputation and spurring industrial growth. To accommodate expanding operations, the municipality redesigned the urban layout in the mid-, demolishing buildings to widen streets for open-air drying of pasta strands on poles, a practice that defined the era before enclosed factories. The arrival of a direct railway line to in 1885 revolutionized logistics, enabling efficient exports of Gragnano pasta to and the , where demand surged amid Italian waves. In the , Gragnano's pasta industry faced severe challenges from the World Wars, which disrupted production and supply chains, followed by competition from larger northern Italian factories. further fueled international demand, particularly , sustaining exports despite economic pressures. The devastating Irpinia earthquake on November 23, 1980, destroyed much of the town, leaving only eight pasta factories operational, yet the survivors rebuilt, transitioning fully to modern factory drying while preserving traditional methods. A key contemporary milestone was the European Union's recognition of Pasta di Gragnano as a Protected (PGI) in 2013, affirming its unique production heritage tied to the local . Following PGI status, the Pasta di Gragnano was formalized to protect and promote the tradition, with certified production exceeding 100,000 tons annually as of 2024.

Methods and techniques

The production of Pasta di Gragnano relies on high-quality durum wheat , selected for its protein content of at least 13% and low ash levels not exceeding 0.86% on a dry basis, combined with water drawn exclusively from the local aquifer in Gragnano, limited to no more than 30% of the mixture to ensure optimal dough consistency. This spring water, sourced from the nearby Lattari Mountains, contributes a pure, mineral-rich profile that enhances the pasta's flavor and texture without additives. The undergoes slow at controlled low temperatures to develop homogeneity and elasticity, preventing overworking that could degrade the semolina's structure. follows through traditional dies, which impart a distinctive rough, porous surface ideal for , in contrast to smoother finishes from industrial Teflon dies. This bronze-drawn process, a hallmark of Gragnano's artisanal heritage, shapes the pasta while preserving its nutritional integrity. Drying represents a critical phase, traditionally leveraging the town's unique of mountain breezes and sea winds for natural air-drying over extended periods up to 50 hours, which allows gradual moisture evaporation and flavor concentration. Modern facilities replicate these conditions using controlled hot-air ventilation at temperatures between 40°C and 85°C for 4 to 60 hours, depending on the format, including an "incarto" stabilization step to form a protective outer layer without compromising the inner firmness. This low-temperature approach, often around 50°C to mimic natural breezes, avoids the high-heat methods (over 100°C) common in industrial production, which can alter protein structures and reduce quality. Characteristic shapes include long strands like and coiled varieties such as , the latter traditionally hand-rolled or spun on a spindle in small artisanal workshops to maintain regional craftsmanship. These formats, numbering over 120 in Gragnano's repertoire, reflect the area's creative -making traditions while adhering to PGI standards. The Protected Geographical Indication (PGI) status mandates that all production—from milling and kneading to , , and —occur within Gragnano's boundaries, enforcing local sourcing of semola and alongside the bronze-die and controlled-drying techniques to guarantee authenticity and distinguish it from mass-produced lacking regional specificity. This certification, rooted in 19th-century royal endorsement by King Ferdinand II for its superior quality, ensures the pasta's pale yellow hue, firm elasticity, and ability to hold cooking water for extended sauce integration.

Culture and society

Traditions and festivals

Gragnano's traditions are deeply rooted in its religious and artisanal heritage. The town honors its , San Sebastiano, on January 20 with a solemn through the streets, featuring the statue of the martyr carried by devotees from the Chiesa San Sebastiano, a dating to the . This annual feast includes a triduo of masses and communal prayers leading up to the main celebration, reinforcing community bonds and invoking protection against plagues and calamities, as San Sebastiano was chosen as protector in 1705 following local epidemics. Artisanal practices, particularly in -making, are passed down through family-based apprenticeships spanning multiple generations, preserving techniques like and natural that originated in the . These intergenerational teachings, often within family workshops, maintain the "white art" as a cultural , with producers like the Moccia family upholding secrets across four generations. The legacy of the 19th-century Grand Tour also permeates local folklore, where tales of European nobles visiting Gragnano to acquire its renowned as souvenirs symbolize the town's early global fame, inspiring stories of shared in community gatherings. Festivals highlight Gragnano's vibrant cultural life, centered on its heritage. The Festa della di Gragnano, held annually in September (most recently September 12–14, 2025), is a three-day event featuring tastings of IGP-certified , live demonstrations of traditional production, showcooking by renowned chefs, and family-friendly workshops on shapes. Attracting around 30,000 visitors in 2025 (as of September 2025), it transforms the historic center into a gastronomic hub, with over 20,000 plates served over the three days and markets showcasing artisanal varieties. Integrated into the is a cinematic component, the Gragnano City of celebration, which honors 's portrayal in films through screenings, talks, and tributes to iconic references, such as Sophia Loren's roles in Italian cinema. Culinary customs extend beyond pasta to incorporate Campania's robust flavors, often paired with regional wines. Dishes like coniglio all'ischitana—a rabbit stew with tomatoes, herbs, and —reflect the area's rustic traditions and are enjoyed in local trattorias as a hearty complement to Gragnano's or . These meals are typically accompanied by crisp regional whites such as or Greco di Tufo, whose minerality and acidity balance the pasta's texture and tomato-based sauces, enhancing the meal's freshness. Socially, Gragnano's post-1980 cultural revival has strengthened community ties through cooperatives and heritage preservation. Following the , which devastated many workshops, workers formed the Cooperativa dei Pastai Gragnanesi to sustain traditional production, producing around 4 tons daily while advocating for quality standards like Italian wheat and low-temperature drying. This initiative, bolstered by the 2013 IGP designation, spurred a broader revival via heritage sites like the Centro Culturale Gragnano, which hosts exhibits on the town's milling history and fosters artisan cooperatives that now involve dozens of families in collaborative efforts to promote Valle dei Mulini as a cultural landmark.

Notable people

Tito Vuolo (1893–1962) was an Italian-born American actor renowned for his supporting roles in Hollywood films during the mid-20th century, often portraying stereotypical jolly Italian characters such as barbers, pizza makers, and grocers. Born in Gragnano, he began his career in Italian theater before emigrating to the , where he appeared in over 50 films, including (1972) in a minor role. His work contributed to the representation of Italian immigrants in American cinema, drawing on his roots. Gragnano's legacy in pasta production has been shaped by pioneering entrepreneurs from the 18th and 19th centuries. Gaetano Liguori founded Pastificio Liguori in 1795, securing a municipal concession from Gragnano's to produce and sell high-quality , establishing one of the earliest industrial pasta operations in the region. Similarly, Nicolino Cuomo opened the first Pasta Cuomo in along Via Roma, innovating with bronze-drawn and acquiring the Fusara Mill around 1840 to enhance production using local water sources, laying the foundation for a that remains active today. These figures transformed Gragnano from a site of artisanal noodle-making into a hub for scaled manufacturing, leveraging the town's unique climate and resources. In the , Giuseppe Di Martino (c. 1897–?) founded Pastificio Di Martino in after apprenticing from age 10 in local factories, focusing on traditional extrusion and slow drying to preserve flavor and texture. His grandson, also named Giuseppe Di Martino, has modernized the enterprise as CEO, expanding it internationally while upholding Gragnano's IGP standards and earning recognition for innovative shapes like . These artisans have elevated Gragnano pasta's global reputation, with figures like the elder Di Martino symbolizing the town's enduring craftsmanship. Gragnano's cultural influence extends through associations with broader Neapolitan icons, such as actors and , who famously praised and frequented the town's during visits, helping popularize it beyond local borders. This admiration underscores the community's role in Italian culinary heritage.

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