Ristolab
Mediterranean Experience
The Mediterranean Diet is a lifestyle.
As soon as you arrive here, the clock will go a little smoother.
Sustainable food choices are hard to make.
This is why we’ve developed a Ristolab compass to consider:
Environment
- We're lowering our carbon footprint everyday through our sustainable menus
- We pick ingredients that are local, seasonal, indigenous, wild, organic
Society
- We support and are supported by our community
- We preserve traditions and biodiversity in the plate
Economy
- We localize food systems
- We contribute to circular economic models
- We aim for more income for our local agripreneurs, fishermen and producers
Health
- We focus on micronutrients
- We bring back Traditional Mediterranean Medicine to prevent diseases
- We use less salt and more aromatic herbs
Enjoy an authentic experience
Rooms
It’s time to relax: experience a Mediterranean break. We offer an array of sustainable experiential tourism packages with a variety activities
Restaurant
Discover our sustainable menus crafted with indigenous, wild, seasonal, local ingredients
Experiences
Not just cuisine, but also sensory and relaxing experiences, so you can make the most of your time in Cilento!
AMABILE 👨🏻🍳 + SOFIA 👩🏼🔬
Chef Amabile Cortiglia
Bringing Ancient Cilento in the plate
Young chef native of Cilento and co-founder of Ristolab, Amabile is a culinary ambassador of his territorial heritage.
He aims to develop menus as tools for creating a positive climate impact at the local level, focusing on sustainability, seasonality, and high-quality organic products.
Amabile previously managed A Casa di Delia, a Mediterranean restaurant in Pioppi, and has worked for the Cavallino Bianco in Ortisei, Scuderia in Bologna, Carluccio’s in Dublin, Astoria Park Hotel in Riva del Garda, and Gli Orti dei Centenari in Pollica.
Thanks to Gli Orti, Amabile has launched a cultural movement to raise awareness and actively share the true value of the Mediterranean Diet as a lifestyle, developing a unique experiential and immersive approach for his consumers.
His commitment to sustainable gastronomy has been recognized with the Best Sustainable Restaurant Award at the Climate Smart Chefs Awards 23/24.
Dr. Sofia Cavalleri
Localizing applied ethnobotany research
After a three-year degree in International Studies (University of Trento) and an
Erasmus Mundus Master in Environmental Sciences, Policy and Management (MESPOM: Central European University, Aegean University, Lund University), Sofia completed a double Ph.D. in Ethnobotany and Sustainable Food Systems (Chulalongkorn University and Stockholm Environment Institute, Bangkok).
In 2023 Sofia was selected by FAO as one of 16 under-30 members of the World Food Forum’s Young Scientist Group, with a mandate to conduct applied research on healthy lifestyles and sustainable food systems. Sofia decided to conduct her interdisciplinary research on Traditional Mediterranean Medicine and on the traditional ecological knowledge of Cilento.
Book now one of our TOP experiences:
Cooking classes
From garden to table
Take a stroll with us through our organic garden, gather wild herbs and seasonal ingredients, then turn them into an authentic dish to enjoy together—from the earth to the table.
Yoga classes
Meditate in the midst of an olive grove, reconnect to the earth, move with breath
