Sowl

The impressive rise of poké bowls in recent years has quickly become part of the Italian culinary scene. Alessio Mariano and Alessandro Oliveri have managed to give their project a unique identity, starting from their first location—still operating in Via Portanova—to three additional venues: San Lazzaro di Savena, Casalecchio di Reno, and Piazza Aldrovandi in the city center. Their decision not to standardize the product, but instead to focus on quality, seasonality, and the freshness of ingredients, has paid off and set their brand apart. These two entrepreneurs, both under 40, were inspired by their travels in Australia and Southeast Asia. The fish, for example, is entirely processed and filleted in-house, creating a circular and sustainable system around the menu, and standing out for its quality and texture, enhanced by a variety of complementary ingredients. Customers can choose from chef-designed bowls or create their own by selecting from: three types of rice or two vegetables, six types of proteins including Angus beef, roast beef, tofu, and the daily catch, fourteen vegetables, nine sauces (most of which are homemade), and five crunchy toppings.
The result is a complete, protein-rich, and healthy meal that has become a trend both in the city and the surrounding areas, as also evidenced by the popular summer pop-ups where the Sowl brand appears as a mark of quality.

Red Passion: Base of choice, tuna, beetroot, radish, carrot, nori, ponzu sauce, spicy sauce, ginger, tobiko.

Sydney Hotel(hotel),Stregaté(té),Caffé Due Terzi(caffé),Limited Edition(abbigliamento)