Contatto is a way of experiencing food, it is a concept for a performative restaurant and a temporary installation.
Contatto is a new culinary culture.
It advocates for a change in the current culture of food, challenging the existing one.
It brings a physical, almost primordial, sensual and sensorial experience of food.
Contatto extends taste to the realm of touch.
Contatto aims to get to the essence of the human-food relationship in its most genuine level by an action of ‘subtraction’: by removing ‘unnecessary mediating components’, so all that objects that create a distance between the body and food (such as cutlery, plates and some preparing tools).
Contatto generates new gestures and a new vocabulary.
Contatto removes all the barriers.
It is a new way of preparing food and a new way of eating.
Everything happens through the hand and in the same space, becoming a sensorial celebration that allows a direct and sincere understanding of what one will bring into the mouth.
Contatto challenges existing eating etiquettes, creating new ones.
Contatto brings a new approach towards the materiality of food: the courses, that in the restaurant are called ‘touch’, are assembled directly by the cook on one’s hand, using this part of the body as a surface where food is placed, removing than the use of any cutlery and plates.
The action of serving becomes an intimate gesture between the chef and the eater, an asking-giving ritual.
Welcome to Contatto.
The menu was developed in collaboration with:
Alberto Buratti - Koinè Restaurant (Legnano, Italy)