This is the second installment of a four-part series introducing the people, philosophy, and passion behind Pasta Della Nonna in Goshen, New York.
In 2010, Gilberto moved from New York City to Orange County.
Not long afterward, he joined Limoncello at the Orange Inn, where he would spend the next twelve years.
It became much more than a job.
It became the place where he learned every aspect of running a successful fine dining restaurant.
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When he interviewed with the owner, he still remembers the conversation vividly.
“He asked me, ‘Do you have experience in fine dining?'”
“I said, ‘Yes.'”
“‘Do you know wine?'”
“‘Yes.'”
“He asked me one more question, and I answered ‘Yes’ again.”
Gilberto laughed as he recalled the owner’s response.
“Three yeses. You must be good.”
The next day, he was hired.
Over the next twelve years, he worked his way up to restaurant manager.
By then, he wasn’t simply serving guests.
He was helping run the entire operation.
Looking back, he believes those years gave him something far more valuable than management experience.
“They taught me how people want to be treated.”
More than food
Although many people think restaurants are all about cooking, Gilberto sees them very differently.
“The food is important.”
“But people also come here because they want to feel special.”
That simple sentence has become the foundation of Pasta Della Nonna.
Instead of thinking only about recipes, he pays attention to every detail of a guest’s experience.
Fresh bread arrives before guests ask.
Water glasses are quietly refilled.
Servers notice when someone needs something before they have to ask.
“It’s what people want.”
“They want to feel special.”
“Otherwise, they can just eat at home.”
That philosophy also shapes how he trains his employees.
“I always treat my staff with respect.”
“But respecting the business means treating every customer the right way.”
He believes many guests are not simply coming for dinner.
Some arrive after stressful days at work.
Others are celebrating birthdays or anniversaries.
Some simply want one relaxing evening with family.
“They come here to forget their stress.”
“So we have to help change their day.”
The dream of opening his own restaurant
By 2024, after more than two decades in the restaurant industry, Gilberto knew he was ready.
When the opportunity came to lease the former restaurant space in Goshen, he immediately saw its potential.
The building itself wasn’t exactly what he envisioned.
“When we first came here, it was okay.”
“But it wasn’t my level.”
He wanted guests to experience something different the moment they opened the door.
“I wanted people to say, ‘Wow.'”
Every detail—from the lighting and dining room to the menu presentation—was carefully planned.
“I like good things.”
“I like good food.”
Rather than copying one restaurant, Gilberto spent countless hours researching some of the world’s best restaurants.
“I looked at five-star restaurants in Italy.”
“I looked at restaurants in Las Vegas.”
“I looked at restaurants in San Francisco.”
He studied menus, presentation, and dining concepts from around the world.
Whenever he discovered an idea he admired, he discussed it with his chef.
“We would ask, ‘Can we make this?'”
“‘Can we improve this?'”
Together, they created a menu that reflected both authentic Italian traditions and their own creativity.
Many of today’s signature dishes—including Chicken Della Nonna and Pappardelle al Ragù with Filet Mignon Tips—grew out of those conversations.
Why ‘Pasta Della Nonna?’
Even the restaurant’s name was carefully chosen.
Gilberto wanted guests to know exactly what kind of dining experience awaited them.
“I wanted the message to be clear.”
Before Pasta Della Nonna, several different restaurants had occupied the same location.
Some served Mexican food.
Others tried different concepts.
None succeeded.
“I didn’t want people to be confused.”
“I wanted them to know immediately that this is an Italian restaurant.”
Originally, he considered naming it “Casa Bianca.”
He loved the name.
But because “Casa” is used in both Spanish and Italian, he worried guests might misunderstand the concept.
Instead, he chose a name that left no doubt.
Pasta Della Nonna—Grandmother’s Pasta.
Simple.
Warm.
Authentic.
Exactly the feeling he wanted every guest to experience.
