In Castel Gandolfo, the Michelin-starred Sintesi group presents Tinello: a bistrot that looks to the world from the heights of Castelli Romani, offering reinvented traditional dishes, sake, and artisanal wines.
THE RESTAURANT
Tinello Bistrot, located in the heart of Castelli Romani, is a captivating culinary venture born from the experience and passion of the Sintesi team, the Michelin-starred restaurant in Ariccia. Castel Gandolfo sets the stage for this irreverent bistro, which boldly reinterprets the gastronomic traditions of one of Italy's most beautiful villages, also known as the summer residence of the Popes.
Opened just steps from Piazza Libertà, the bistrot is the result of the collaboration between Sara and Carla Scarsella, Matteo Compagnucci, and newcomer Andrea Cingolani. Cingolani, born in 1992 and head chef at Sintesi for the past two years, now leads the Tinello team with renewed energy. Elevating the cuisine of Castelli Romani by transforming local recipes has always been the driving force behind such a vibrant place.
The very name "Tinello" evokes the rustic osterias of the area where hosts once sold their own wine. This nod to tradition is reinterpreted with a contemporary twist, featuring a menu that changes based on the seasonality and availability of ingredients, always maintaining a focus on quality and simplicity.
The venue, with its three large windows, counter, and open kitchen, provides a warm and welcoming atmosphere for just over 35 guests. The interiors, characterized by wooden tables, stone walls, and prints depicting culinary and wine elements, hark back to the old osterias of Castelli Romani.
THE TEAM
The young and talented chef Sara Scarsella brings a wealth of international experience that enriches Tinello's culinary offerings. After honing her skills in Asian cuisine at Neil Perry's restaurant in Australia, Sara returned to Italy to put her knowledge into practice. Her passion for Asian flavors is reflected in some menu items, offering a unique fusion of Italian tradition with international influences.
Alongside Sara, chef Matteo Compagnucci creates dishes at Tinello, bringing his expertise in fish aging learned at Josh Niland's Fish Butchery in Australia. Carla Scarsella and Loris Paolini, sommeliers at Sintesi, curate a wine list of about 150 labels, ensuring a selection of artisanal and biodynamic wines that tell the stories of small local and international producers, reflecting a passion for the land and an unbounded pursuit of quality. Additionally, the presence of a sake selection highlights the strong Asian influence and love for these flavors by Carla and Andrea, both sake sommeliers.
THE DISHES
Tinello's menu is a culinary journey celebrating conviviality and sharing, in the name of excellence in local products. Standouts include the pure grouper coppa seasoned with olives, capers, dried fruit, and Cioccolini olive oil from Viterbo, as well as tuna carpaccio with salt and oil.
The fun and indulgent sandwich with grouper belly porchetta, aged for 25 days and prepared like traditional local porchetta, served with scallion and lemon, is also a highlight. Then there are the Italian samosas, filo pastry triangles filled with chicken cacciatora and olive-flavored mayonnaise, offering a delightful, crispy bite.
The transition to pasta dishes (though the menu doesn't distinguish by course) brings the right amount of delicacy and refinement, with a special focus on house-made fresh pasta using bronze dies. Highlights include the fusillone with rockfish ragout and the fettuccella with cardoncelli mushrooms and porcini reduction with green parsley oil. The latter dish offers continuity on the menu thanks to mushrooms grown year-round in the nearby Azienda Moretti's caves, benefiting from the natural conditions of the caves for spontaneous mushroom cultivation.
Desserts are an ode to simplicity: the local ricotta and sour cherry tart or the homemade mascarpone cream with basil oil, macerated strawberries, and candied hazelnuts are perfect for ending a meal on a sweet note. The chocolate sorbet with salt and pepper adds an innovative touch to the bistrot's dessert offerings.
Tinello is the "Sintesi" of teamwork, where everyone contributes to making the experience unique for those who come to Castel Gandolfo to taste their recipes. Some dishes are even prepared directly in Sintesi's kitchen, like the bread by Elisa Di Brigida (a longtime collaborator who, with chefs Sara Scarsella and Matteo Compagnucci, also tends to the on-site garden), and the desserts crafted by chef Compagnucci with pastry chef Matteo Montagnani.
Many new features have arrived at the renowned bistrot with the warm season, starting with significant sea-inspired menu additions and the "Tinello a Morsi" aperitif offer: available every day until 7:30 PM, it offers options from 1 to 4 bites paired with a good glass of wine or a drink. Open from Wednesday to Sunday, Tinello is the ideal place for those seeking a quick break or a traditional meal with a global twist, where every dish tells a story and every detail is crafted with passion. A true gem in the heart of Castel Gandolfo, it deserves to be discovered and enjoyed.
Contacts
TINELLO BISTROT
Via Vigna Di Corte, 6 - 00073 Castel Gandolfo -RM
Tel: 06 24597135
e-mail: info@tinellobistrot.it
