Modern Italian treats at Punto Dolce
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Punto Dolce’s millefoglie, called diplomata, features two stacks of incredibly thin layers of puff pastry that swaddle a lush filling of salted caramel and vanilla-rich cream. (Photo credit: Soojoo Kim) |
“Our idea is to create a point where people can come and enjoy modern Italian desserts,” Mannino, 46, explained why he and his wife named their store “punto” which means “point” in Italian in a email interview.
“We have developed this concept of modern Italian desserts that take inspiration from Italian classics and ingredients,” said managing director Kim, 39, of his personal take on classics like Sicilian cannoli and Roman maritozzo.
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Punto Dolce’s millefoglie, called diplomata, features two stacks of incredibly thin layers of puff pastry that swaddle a lush filling of salted caramel and vanilla-rich cream. (Photo credit: Soojoo Kim) |
Kim revealed that she and Mannino first considered the idea of starting their own dessert store while working in China.
Finally, in 2020, Kim and Mannino moved to Korea and opened up their take on Italian pasticceria.
Dubbed Punto Dolce, which roughly translates to “sweet place,” this dessert shop specializes in Italian treats, including a particularly dreamy version of millefoglie.
“Millefoglie is a very popular cake in Italy,” Mannino said. “Normally it is flavored with vanilla but I wanted to give it a touch of southern Italy with orange blossom. ”
Instead of referring to their version of multi-layered puff pastry as millefoglie, at Punto Dolce this delicate dessert is called “diplomatica” and features two stacks of incredibly thin layers of puff pastry that swaddle a lush caramel filling. salty and rich in creamy vanilla.
Orange blossom water adds a light fragrance to this delicious flaky treat.
Along with millefoglie, you’ll also find maritozzo – a classic custard bun that originated in Mannino’s native Rome.
Usually enjoyed for breakfast in Rome, this delight dates back to the Middle Ages.
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At Punto Dolce, the classic cream-filled brioche called maritozzo is garnished with pistachio paste. (Photo credit: Soojoo Kim) |
“We use pistachio paste from Bronte, which is considered the best region where pistachios are grown in Italy,” Mannino explained.
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At Punto Dolce, the classic cream-filled brioche called maritozzo is garnished with pistachio paste. (Photo credit: Soojoo Kim) |
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Punto Dolce often offers an additional variation of cannoli, sometimes using pear or green tea to give dessert lovers a slightly different twist to the popular Italian dessert. (Photo credit: Soojoo Kim) |
Originally from Sicily, this fried pastry filled with ricotta is served in Punto Dulce.
Mannino has revealed that he adheres to tradition when making dough for cannoli.
“The dough is a traditional Sicilian recipe,” Mannino said, explaining that he uses Marsala wine and cinnamon, as is the custom.
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At Punto Dolce, cannoli dough is made from traditional ingredients like Marsala wine and cinnamon, before being shaped into delicate tubes and fried. (Photo credit: Soojoo Kim) |
The resulting treat is not too sweet, incredibly aromatic and very light on the palate.
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Called Punto Dolce, which roughly translates to “sweet place”, this dessert shop specializes in Italian sweets (Photo credit: Soojoo Kim) |
Mannino also revealed Punto Dolce’s roster changes from season to season.
“So stay tuned for new articles,” he added.
Kim also revealed plans to add a delivery service.
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The husband and wife team – Francesco Mannino and Kim Soo-joo – opened Punto Dolce in Seongsu-dong, Seoul, last December. (Photo credit: Soojoo Kim) |
1F, 668-17 Seonsu-dong 1-ga, Seongdong-gu, Seoul
(070) 8230-3303; @puntodolce_official
Open from 10 a.m. to 6 p.m. from Wednesday to Sunday, closed on Mondays and Tuesdays
Cannoli costs 7,800 won, diplomata costs 8,500 won, maritozzo bronte costs 5,900 won
Takeout available for most menu items
By Jean Oh ([email protected])