{"id":84851,"date":"2024-04-05T14:31:14","date_gmt":"2024-04-05T12:31:14","guid":{"rendered":"https:\/\/www.horecatrends.com\/?p=84851"},"modified":"2024-04-05T14:56:30","modified_gmt":"2024-04-05T12:56:30","slug":"restaurant-aroma-x-ristorante-sintesi-six-hands-dinner","status":"publish","type":"post","link":"https:\/\/www.horecatrends.com\/en\/restaurant-aroma-x-ristorante-sintesi-six-hands-dinner\/","title":{"rendered":"Restaurant Aroma X Ristorante Sintesi | Six-hands dinner"},"content":{"rendered":"

Chef Pasquale Carfora succeeded in bringing two young Michelin-acclaimed star chefs from Italy to his restaurant in Vaassen, Gelderland. Wednesday April 17, Sara Scarsella and Matteo Compagnucci of Ristorante Sintesi (*) in Ariccia, Italy, join chef Pascale for a six-hands dinner at his restaurant Aroma Italian Fine Dining.<\/p>\n

<\/p>\n

3 minutes read<\/p>\n

Sara Scarsella & Matteo Compagnucci | Ristorante Sintesi<\/strong><\/h3>\n

Last year it was Simone Nardoni of Essenza restaurant<\/a> from Terracina who cooked side by side with Aroma’s team. Simone is a star chef from Pasquale\u2019s home region, admired by Pasquale. Now it’s all about Sara Scarsella<\/a> and Matteo Compagnucci<\/a>. The couple runs the highly accolated Ristorante Sintesi<\/a> in the town of Ariccia, just south of Rome between the lakes of Albano and Nemi, not far from Castel Gandolfo, the summer residence of the pope. Sara’s two years younger sister Carla also works at Sintesi as a sommelier.<\/p>\n

World trip<\/strong><\/h3>\n

The chefs Sara and Matteo have both worked at Noma<\/a> in Copenhagen and numerous other famous culinary addresses. In 2020, they decided to open Ristorante Sintesi<\/a> together to show their worth along a self-defined path. And in their dishes guest will experience both synthesis and synergy as they complement each other with everything they learned in all corners of the world.<\/p>\n

Ristorante Sintesi |Tradition and Innovation<\/strong><\/h3>\n

You only need to visit Sintesi’s website to see that they work on the highest level in their elegant restaurant. Each dish is a treat for the eye, and behind the interplay of flavors is a philosophy that determines their motto \u2018tradition and innovation\u2019, the abundance is eliminated. This sometimes results in bold minimalist plates. However, everything both chefs\u2019 live experience comes together in what they call \u2018an ethical conceptual kitchen\u2019 with an eye for aesthetics and ethics. Embracing and continuing the local culinary tradition also plays a role. Naturally, much comes from their own vegetable garden and other ingredients come from the immediate vicinity. In their preparations, they regularly refer to foreign techniques including fermentation, marinade, the dry-aging of fish and some Asian techniques. The wine list is determined by both the menu and season. Reviews on the Internet are cheering.<\/p>\n

Restaurant Aroma | Chef Pasquale completed his first cookbook<\/strong><\/h3>\n

“Last year I came in contact with them through a mutual friend,” says Pasquale Carfora, chef-owner of restaurant Aroma<\/a>. “I ate at their restaurant in Ariccia and found the experience overwhelming. I fell in love with their vision of cooking: pure and with powerful flavors. Hence, I was very pleasantly surprised when they said ‘yes’ to my invitation.” The chef just completed his first cookbook, which will be published this spring by Edicola Publishers<\/a>.<\/p>\n

The team of Ristorante Sintesi will be in Vaassen on Wednesday evening, April 17, to give Aroma\u2019s guests an unforgettable experience, along with Pasquale’s white brigade. For the six-course dinner, Aroma is asking 250 euros, including matching wines, mineral water from the Dolomites, coffee, tea and digestives.<\/p>\n

We previously wrote about <\/em>Italian Fine Dining Restaurant AROMA<\/a>.<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Chef Pasquale Carfora succeeded in bringing two young Michelin-acclaimed star chefs from Italy to his restaurant in Vaassen, Gelderland. Wednesday April 17, Sara Scarsella and read more<\/a><\/p>\n","protected":false},"author":30,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[109,110,111,115,116,124,80,89,121,123],"tags":[],"class_list":["post-84851","post","type-post","status-publish","format-standard","hentry","category-trends-2","category-eating","category-drinking","category-pop-up-main-2","category-co-creation","category-p-en","category-sector-2","category-restaurant-sector","category-place","category-promotion"],"acf":[],"yoast_head":"\nRestaurant Aroma X Ristorante Sintesi | Six-hands dinner | horecatrends.com<\/title>\n<meta name=\"description\" content=\"Chef Pasquale Carfora brings the chefs of Ristorante Sintesi (*) from Ariccia, 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