Agape Ristorante at Sant'Agata de' Goti: A Brother’s Kitchen, A Sister’s Cellar
Since opening in May 2019, Agape Ristorante has garnered acclaim for its deep reverence for local flavors and its ability to reinvent them with creativity and precision. Chef Gabriele Piscitelli draws from years of experience, blending simplicity with refined technique to craft dishes that tell a story of authenticity. His menu reflects his philosophy of essentiality, where each plate is a delicate balance of tradition, seasonality, and innovation. Meanwhile, Gianna, with her expert palate, curates a wine selection that elevates every dish with thoughtful pairings. Together, they create a dining experience that is both rooted in Campanian heritage and open to global influences, delivering artistry on every plate.
This harmony between kitchen and dining room is no coincidence—it is the result of years of dedication, mutual respect, and an unbreakable sibling bond. As chef and maître, Gabriele and Gianna have learned to complement each other’s strengths, balancing the creative and operational sides of Agape. Their connection is essential, ensuring that each guest feels the warmth and precision behind every dish and every glass poured. If you find yourself in Sant’Agata de’ Goti, don’t just pass through—step inside Agape and experience the passion, hospitality, and artistry of a brother and sister whose love for food is woven into their very DNA.
Chef Gabriele Piscitelli: Roots, Training, and Philosophy
Born in Florence to a father honored as a Grand Knight of Cuisine (Grande Cavaliere della Cucina), Gabriele Piscitelli grew up between Tuscany and Durazzano, his parents’ hometown in Sannio. His earliest experiences in the kitchen ignited a passion that quickly took hold. Upon graduating, he felt an undeniable pull toward the culinary world, driven by a deep desire for growth and a determination to follow in his father’s footsteps.
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| Siblings Gabriele and Gianna Piscitelli |
He began his training under Fabio Tacchella and Antonello Colonna, mastering the balance of flavors and the importance of sourcing the finest raw materials. His journey took him to Eden and eventually to the Amalfi Coast, where he dedicated his most formative years. At Hotel Rufolo in Ravello, Palazzo Sasso with Pino Lavarra, and Caverna dei Cicerali in Maiori, he refined his craft, honing technique, precision, and the art of culinary storytelling.
Beyond the kitchen, Gabriele embraced mentorship as a tutor at Dolce&Salato, one of Southern Italy’s most prestigious culinary schools. Under the guidance of Giuseppe D’Addio, he helped shape the next generation of chefs, instilling in them the values of sacrifice, commitment, and respect for the profession.
At the heart of his culinary philosophy lies essentiality—a focus on simplicity, seasonality, and authenticity. Every dish reflects his memories, experiences, and ongoing research, blending tradition with innovation to create refined yet deeply rooted flavors.
Gianna Piscitelli: The Soul Behind Agape’s Wine
Born into a family of chefs, Gianna Piscitelli initially pursued classical studies and economics, but the world of wine soon became her true calling. Driven by a passion for pairing and hospitality, she earned her AIS Sommelier certification and, in 2011, completed the Alma-AIS Master in Wine Management and Communication in Colorno, northern Italy.
Her studies immersed her in the history, management, and communication of wine, allowing her to connect with top wineries and industry leaders. After years of training and experience, she returned home to shape Agape Ristorante’s wine program, creating a carefully curated selection that evolves continuously. Her focus spans local producers, national excellence, and international discoveries, ensuring a diverse yet thoughtful list.
Gianna's dedication has made Agape a Punto d’Affezione Nazionale for the FIVI – Italian Federation of Independent Winemakers, recognizing her commitment to selecting quality wines from both established and emerging winemakers. She approaches pairing with curiosity, precision, and an instinct for balance, elevating every dish with wines that tell a story. As she often says, “The wine list is never static; every small detail makes a big difference.”
Agape’s Menu: Thoughtfully Crafted, Simply Enjoyed
At Agape Ristorante, the menu is built on seasonal ingredients, precise technique, and a deep respect for tradition. Chef Gabriele Piscitelli focuses on dishes that bring out the natural flavors of each ingredient, using thoughtful combinations to create balance and depth. The menu evolves with the seasons, ensuring freshness and variety while staying rooted in familiar flavors. Every plate reflects a mix of tradition and creativity, offering a dining experience that feels both comforting and exciting.
For a curated experience, Agape offers two tasting menus: "Assteas" (€60), featuring four savory courses and one dessert, and "Europa" (€80), which includes six savory courses and one dessert. Both options cover service and offer a full immersion into the chef’s vision. For groups larger than four, a tasting menu is required to keep service smooth and consistent.
The à la carte menu is built around carefully selected dishes. Appetizers range from €16 to €20, first courses of pasta and risotto from €16 to €20, and main courses of meat and seafood from €22 to €26. Desserts start at €12, featuring the chef’s signature sweet creations.
Agape
Address: Palazzo Viscardi, Via Roma 6, 82019 Sant’Agata Dé Goti (BN), Italy
Tel: +39 338 2961502
Website: https://www.agaperistorante.it
Facebook: https://www.facebook.com/agaperistorante/
Opening days: Open Tuesdays to Saturdays for lunch and dinner, Sundays for lunch only, closed on Mondays
