THE NAME
Sintesi means essence: encapsulating the right balance in a dish while eliminating the superfluous.
It is the pursuit of harmony among the senses in an elegant yet informal setting, designed to offer moments of pleasure and sharing.
THE CUISINE
Essence and authenticity guide every choice. Sintesi is the direct expression of what dishes tell. Fermentation, marination, and dry-aging of fish are techniques at the service of taste, applied with the aim of enhancing local raw materials and minimizing waste.
Our connection with the land is a daily commitment: every day, we cultivate our family garden to grow vegetables that will become the protagonists of our menu. Ingredients are personally selected by meeting suppliers to understand their work and dedication.
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CELLAR
Attention and care for the territory are fundamental values. The selected wines reflect this approach, offering a taste that represents the land, the grape variety, and the producer. Our wine list is designed like a journal—a Synthesis of tastings and notes, continuously updated, studied, and developed in sync with the seasons and our gastronomic offerings.
Alongside a curated selection of wines, we also offer a non-alcoholic beverage selection that includes homemade cocktails, juices, and kombucha, designed to provide a complete and refined tasting experience.
SARA SCARSELLA
Born in 1992 | Roman chef, Alma graduate
She worked as an intern at Caino and later at Milan Expo 2015, where she developed a curiosity for discovering new cultures and cuisines. Her first international experience was in Oxford as a sous-chef. She then moved to Copenhagen, first at Noma and then at Geranium, where she honed her aesthetic vision and meticulous attention to detail. Before returning to Italy, her final experience abroad was in Sydney at Neil Perry’s Rockpool. In May 2022, she won the national final of Emerging Chef, an initiative by Luigi Cremona/Witaly. In November 2023, she received the Best Chef Under 35 award at the Food & Wine Italia Awards, and in April 2024, she was recognized as Best Chef by the Identità Golose 2024 Guide.
MATTEO COMPAGNUCCI
Born in 1993 | Chef from Marche, graduate of the Cingoli Hotel Institute
Head pastry chef at Caino for three years. He then moved to England, working as chef de partie at Oxford Kitchen. Later, he relocated to Copenhagen, first as an intern at Noma and then as sous-chef at Brace. After his Scandinavian experience, he transferred to Sydney, working at Bennelong in the iconic Opera House. In his final period in Australia, he worked at Josh Niland’s Fish Butchery, gaining extensive expertise in working with and enhancing fish-based dishes. In November 2023, he received the Best Chef Under 35 award at the Food & Wine Italia Awards.
CARLA SCARSELLA
Born in 1994 | Maître and Sommelier
She holds a degree in Primary Education Sciences and became an AIS-certified sommelier in February 2018. She began working as a sommelier for the Italian Sommelier Association, where she had the opportunity to experiment and expand her knowledge and experience. She has attended numerous wine-related events and workshops and is also a beer taster and sake sommelier.