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Via San Francesco da Paola 4B, Turin.

October 16 will be World Bread Day. In the center of Turin there is BOWL HOUSEa unique and curious place where bread is the undisputed protagonist.

It is the first place in Italy – and probably in the world – to offer the whole menu served in bread that transforms from a side dish into an appetizing… edible container. The special bread, created especially for BŌL HOUSE, crispy on the outside and soft on the inside, contains all the options on the menu, both savory and sweet.

BŌL HOUSE was born from the intuition of three globe-trotting friends who three years ago, just before confinement, decided to open a place inspired by what they saw – and ate – during their travels. In many traditional cuisines, in Italy and abroad, certain recipes are served in bread: from Hungarian goulash to Polish zurek, from French onion soup to Californian clam chowder. The idea is to create a place where the whole menu, sweet and savoury, is served in bread. The invitation is clear: you can eat everything!

BOL – from the French bowl – has the O surmounted by the macron and is read BOOL, recalling in its pronunciation the most famous of the English bowls, the bowls. There are two sizes of BŌL: great for the main course, a single dish which replaces first and second and mini. The mini bowl they are hugs, a little delight designed for lovers of aperitifs, good food and sharing. A dish that is as good as it is fun. Mini-bōl are always served 5 at a time in 5 different flavors and can be sweet or savory for a different start or end to a meal.

BOWL HOUSE It’s a family story: Davide and Enrica are brothers, Davide Vito is Enrica’s boyfriend. They are the ones who work in the restaurant, in the kitchen and in the dining room, to take care of the shopping and the service.

Bread is at the heart of the project. It took 4 months of testing and the precious help of a baker from the Lanzo Valleys to develop the perfect bread formula: the right consistency and the right size. Only simple and natural ingredients: flour, water, yeast, oil and salt, no milk and derivatives, no lard or vegetable fats.

The place is small, the kitchen is very small. But it turns out to be an advantage. Everything is very freshbought from day to day, sometimes twice a day, because there is no place to stock up.

The menu changes according to the season, cooler recipes in summer, with the addition of soups in winter. There are always about thirty proposals, including meat, fish and vegetables… Davide prepares everything, who has a long experience in the kitchens of London pubs and it was there that he learned what the real infection.

The most popular BŌL are Amor (tadella) – Mortadella, sautéed potatoes, pistachio pesto, burratina and balsamic glaze – and Pulled Pork – Pulled pork shoulder in BBQ sauce, coleslaw, pico de gallo and sauce with black pepper. There is no shortage of recipes that wink at tradition: Vitello Tonnato, in homage to the typical Piedmontese dish, La Pugliese – Stracciatella, turnip greens, sausage (slightly spicy) – Bolognese – stew, béchamel, mozzarella – Melenzana2 – standard sauce with grilled eggplant, salted ricotta and eggplant pesto.

BOWL HOUSE it is an anti-waste place. All the food is fresh and even the drained breadcrumbs are turned into bread dumplings, served with pesto or ragù, both homemade.

BOWL HOUSE this is a plastic free place. Ceramic plates, glass glasses, metal cutlery; even the water is that of the “mayor”, microfiltered, the coffee is that in pods (in paper!).


Via San Francesco da Paola 4B, Turin.


E-mail. Torino




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