Shred celery, carrot and shallot in a very delicate way and brown them together. Add beans (previously simmered) and season everything for a...
Our story is an ancient one, starting back in 1870 in what is today considered the “city of pasta”: Gragnano. Our close bond with the territory and the constant respect of traditions, all done without overlooking the advantages of the technological innovations, are just some of the ingredients that make “Pasta Gerardo Di Nola”. Its peculiar taste is given by the passion that we put in our work every single day.
