Taste of Europe: Punto Dolce

TASTE OF EUROPE

Punto Dolce

Tell us about Punto Dolce

Punto Dolce is a company run by Italian husband and Korean wife. Chef Francesco, born in Rome, has about 20 years of pastry experience amongst several Countries, such as UK, France, Italy, China. He worked for some of most luxurious hotel and patisserie brands. To mention a few, Mandarin Oriental London, Four Season Beijing, Claridges London, Connaught London and Pierre Herme Paris. Sue, born in Seoul, completed her pastry diploma at Le Cordon Bleu London and worked as cake decorator for Peggie Porshen in UK. The passion for our job led us to open our own concept of Italian Pasticceria in Seoul, South Korea.

Photo of Chef Francesco / Courtesy Francesco Mannino

How did you get to bring authentic Italian desserts and culture to Seoul?

We reached a point of our careers where we felt the need to express our ideas and open our concept. We realized that Seoul has not any Italian Pastry shop, so we decided to open one. What is important for us is to go on our own way, try to understand what local people may like but preserve our originality. When people come to us, we want to offer a different experience and make you feel you are in Italy.

One of Punto Dolce’s specialties, diplomatica (millefoglie) / Courtesy Francesco Mannino

Tell us more about Punto Dolce.

Punto in Italian is a generic word for dot. It can also mean “point” like meeting point or make the point. Dolce instead stands for sweet. Therefore, PUNTO DOLCE for us means a point where people can meet to enjoy Italian sweets. Our approach is modern with respect of the traditions. We create traditional treats with a modern eye, using Italian ingredients. We are based in Seoul Forest, lovely area with a huge park. Home of many cafes, Seoul Forest still preserves an authentic look which attracts many youngsters nowadays.

What is the most fun you have had running Punto Dolce?

Running your own business can be sometimes stressful, but the best, fun and rewarding part is to see this project growing and watch the progress you make on daily basis. We opened about 9 months ago and we see things moving very fast and this give us the strength to go ahead. Moreover, it is also nice to see positive comments from our clients that appreciate our creations.

If you were to recommend one item to the readers, what would it be?

To mention fews of our signatures, we have Maritozzo, a sweet fluffy bun, originally from Rome and filled with various creamy fillings, Cannoli a world renown ricotta dessert from Sicily, Diplomatica, the Italian version of Millefeuille which Chef enrich with a scent of orange blossom, Gianduiotto, cornetto dough filled with Gianduia hazelnut chocolate and homemade mandarin jam. On top we also have a vast range of original items such as Occhi di bue, Italian jam cookies which we propose 2 versions, apricot and raspberry jam, madeleins, wholewheat cornetto, Limoncello sweet focaccia and of course Italian cantuccini and amaretti.

Punto Dolce offers various types of desserts from cannoli on left to maritozzo, cream-filled brioche on right / Courtesy Francesco Mannino

The COVID-19 pandemic and various regulations have changed the lifestyle of many. How has Punto Dolce been doing? Any changes?

Well, as everybody we have to adapt, looking more into online options to reach our clients, running pop ups in department stores and possibly in the future to run classes.

Before we wrap up the interview, would you like to say anything to your future customers?

Yes, come to visit us in Seoul Forest and “ Buon appetito” which translate enjoy your meal!

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