Sara Scarsella

Chef Sara Scarsella's culinary philosophy, deeply embodied by her restaurant Sintesi (meaning 'essence'), is a profound exploration of ethical and conceptual cuisine. Her core ethos is to achieve the right balance in a dish by eliminating the superfluous, striving for harmony among the senses in an elegant yet informal setting. She firmly believes in cooking as an act of love, prioritizing the guest experience over chef ego, stating that the restaurant should be a 'theater' for important life moments, not self-exaltation. Her ingredient sourcing is meticulously tied to quality and sustainability. Scarsella cultivates a family garden for vegetables, ensuring their freshness and direct connection to the menu. Beyond her own produce, she personally selects suppliers, fostering relationships to understand their dedication and the origin of raw materials. While deeply rooted in the Castelli Romani territory, this connection is a wellspring of inspiration, not a rigid boundary. She approaches tradition as a 'spunto' (starting point) rather than a 'vangelo' (gospel), allowing for creative interpretation. Scarsella's overarching vision is shaped by a rich tapestry of international experiences, synthesising diverse culinary insights into a unique and recognizable identity. She advocates for continuous learning and adaptation, encouraging young chefs to explore different cultures to find their own culinary voice. This global perspective, combined with a steadfast commitment to her local roots and a customer-centric approach, defines a dynamic and deeply personal gastronomic journey. Chef Sara Scarsella's technical mastery and artistic approach are a 'synthesis' of her extensive international training and a profound connection to her Italian roots. Her style is characterized by precision and a meticulous eye for detail, honed during stints at esteemed establishments like Noma and Geranium. She employs sophisticated techniques such as fermentation, marination, and dry-aging of fish, not merely for novelty, but 'at the service of taste' and with the aim of enhancing local raw materials while minimizing waste. Her experience, particularly in Sydney, has instilled expertise in grilling techniques and an appreciation for Asian cuisine, which frequently infuses her dishes with subtle contaminations, marked smoky notes, or vibrant acidic tendencies. Her plating is a testament to her aesthetic vision, creating dishes that are visually striking yet maintain a clear and recognizable taste. The focus is on authentic expression, letting the ingredients and flavors 'tell their story' directly. While deeply respectful of the Castelli Romani bounty, her approach to ingredients is not restrictive; she starts with what is available at the market and creatively applies her global repertoire. This results in a cuisine that is both contemporary and deeply personal, constantly evolving through collaboration with her partner Matteo Compagnucci and the team. Among her most legendary signature dishes, the **Ravioli di bieta con erbe di campo in brodo di funghi porcini** (Chard ravioli with wild herbs in porcini mushroom broth) stands out. This dish is explicitly cited as her most representative, making vegetables the undisputed protagonist and visually transporting the diner to the Castelli Romani woods. Another notable dish mentioned is the **Tart with Nemi Lake perch and parsley**, showcasing her ability to elevate local lake ingredients with refined presentation.

Career

• Kitchen Staff at Trattoria, Albano Laziale
• Intern Chef at Caino, Montemerano
• Chef at Bistrot, Guernsey
• Chef at Expo Milano, Milan
• Chef at Various Restaurants, England, Denmark, Australia
• Chef-Owner at Sintesi, Ariccia