BŌL House

BŌL House is the product of the intuition of three globetrotters who, in 2019, wanted to bring to Italy a new way of eating, inspired by what they had discovered during their travels, cuisine in bread. Abroad, there are various examples of dishes served in bread, especially ancient traditional recipes: from Hungarian goulash to Polish zurek, from the French onion soup to the Californian clam chowder. And so, the first restaurant in Italy where all of the menu is served in bread was created: BŌL, which is transformed from an accompaniment into an appetising edible container.

The BŌL is not a sandwich, but rather a special bread container, the result of a recipe developed with months of research and the help of a historic baker from the Valleys of Lanzo to develop the perfect bread formula – crunchy on the outside and soft on the inside – which is prepared in the artisan workshop with Italian stone-ground flour from the organic sector.

The menu changes according to seasonality, with fresh recipes in summer, more delicious soups and dishes in winter and various options including meat, fish and vegetarian ingredients. The recipes go perfectly with the bread for a joyful gastronomic experience from the first to the last bite. In the shop, three formats of BŌL are available: the regular size is the most complete version – a unique dish that replaces the first and second courses – the medium size is ideal for a light lunch, while the mini size – served in four variants, including the sweet ones – are a small delight designed for those who love sharing and for those who wish to try different fillings. Among the most beloved options are Amor(tadella) – with mortadella, sautéed potatoes, pistachio pesto, burratina and balsamic vinegar glaze – and Pulled Pork – with pulled pork shoulder in BBQ sauce, coleslaw salad, pico de gallo and black pepper sauce. There are also recipes that nod to Italian tradition, such as Vitello Tonnato, the Pugliese with stracciatella, cime di rapa and sausage, the Bolognese or Melanzana2 with sauce ‘alla Norma’, salted ricotta and aubergine pesto.