We want to sing the love for danger, the inclination to energy and boldness.
Courage, audacity, and revolt will be essential elements of our poetry.
So far kitchen exalted thoughtful immobility, ecstasy and sleep. We aim to exalt aggressive movement, the feverish insomnia, the running pace, the somersault, the slap and the punch.
We state that the world's magnificence has been enriched by a new beauty; the beauty of speed.
We want to sing the man behind the wheel, the ideal axis of which crosses the Earth, once the race too has started, on the circuit of its orbit.
It is necessary that the innkeeper and the cook devote themselves with passion, splendour and generosity to increase the enthusiastic fervor of the primeval elements.
There is no more beauty except in struggle. No work without aggressive character can be a masterpiece. The kitchen should be conceived as a violent attack on unknown forces them to make them bow down before man.
We are on the extreme promontory of the centuries! Why should we look back if we want to break down the mysterious doors of the impossible? Time and Space died yesterday: We already live in the absolute, because we have alreay created the eternal, omnipresent speed.
We want to glorify the Earth - the world's only hygiene - patriotism, the liberating gesture of libertarians and the beautiful ideas worthy to die and live for.
We want to fight against moralism and all opportunistic and utilitarian cowardice.
We will sing the great crowds excited by work, by pleasure, and by riot; we will sing the multicoloured, polyphonic tides of revolution in modern capitals; We will sing the vibrant nightly fervor in arsenals and shipyards, ignited by violent electric moons; the thirsty railway stations devouring smoking snakes; the factories hanging from the clouds by the thread of their smoke.
When me and Tommaso met Damiano, a couple of years ago, we agreed that the wish to return to "feed" should be anything STARTING POINT we would create together in the future. Now those that were free ideas, in the summer, sitting at a table in front of the sea, have become a Programme. A life programme, even before a food and wine one. We put a POINT between what we were before, what we are now and what we will be later, in a becoming that will never have limit nor POINT OF ARRIVAL. A project where we are naked as our dishes and our tables, where ethics always commands aesthetics. We got in the game. Do we feel better? Maybe. More real? Indeed.
Our business card: the menu we revolutionize every month just with the aim of respecting the maximum freshness of each product. That's that.
Go to menù
.A new meeting point
When they ask us to explain what Punto really is, it's always hard to find the right answer. Is not easy to get across the radicalism of a project through words and beyond our food and wine. So, how could we explain it without necessarily forcing people to know us directly? Let's say that Punto, before being a restaurant, is an Idea that becomes Action. Often so dynamic and fast that is almost impossible to be caught on camera or in a sentence, let alone in a website. But this, keep it in mind, does not mean disorientation. On the contrary. The leading polar star of Ethics allows us not to lose ourselves among flatteries and the often crazy paths in a sector, our one, increasingly busy looking in the mirror or behind the screen of a TV, rather than seeking out and reiterate the essence of what you are and what you are doing. Punto, in the end, it's us, a handful of different personalities, by their very nature not inclined to compromise and easy choice, who have met, smell and then savor, as was right and assumed it should be. Because chance does not exist, except for the serial manufacturers of excuses and complaints. What's next is too stimulating for keeping us behind. See you next time. Next challenge.
Via dell'Anfiteatro, 37
Openings from 01/10 to 31/05
Monday to Friday: 19.30 – 01.00
Saturday and Sunday: 12.30 – 15.30 / 19.30 – 01.00
Closed on Wednesdays.
Openings from 01/06 to 30/09
Monday to Sunday: 19.30 – 01.00
Culture. Likeable word, especially when spoken by likeable people. People who read books or at least that shows off reading. What we can say is that the only culture we really recognize is the one where ideas that become action, in this case becoming dishes and wines. Quoting Giovanni Lindo Ferretti, "words deserve respect, call for consideration, are subject to check; they must come upon the actions: in doing, in the already done."This is really the only thing that interests us since we conceived Punto. With a specific purpose: to feed and give drink, honestly (not only on prices) and ethically, even before aesthetically. Leaving behind any superstructures or frills that often characterize an environment that risks to be self-referential and closed like a clam on itself. We are not the best, we know it. We are not the kindest, we admit it. We are not the most beautiful, we see it. However, we are. And that's nothing small.