The kebap is a specialty of Turkish culinary tradition, traditionally called doner kebap. Istanbul Blu 2 chefs prepare every day the best of Turkish kebap tradition in Milan: kebap sandwich, kebap focaccia, kebap dish, calzone kebap, kebap pizza and pide; All specialties that can be enjoyed comfortably seated inside the premises or brought home. Doner, in fact, means turning or rotating in Italian. The reference is to the vertical rotating skewer in which the meat is stuffed and shredded, making it rotate on the spindle axis.
The meats used to prepare the kebap are generally lamb, veal, beef or chicken. Never pig, for obvious reasons. The birth of the modern version of the kebap has to be traced back to the seventies of the twentieth century, when Kadir Nurman, a Turkish emigrant, decided to open a hot table in Berlin where he served an ancient dish typical of the Middle Eastern tradition. The most famous kebap in the world is probably döner kebap. The fact that in Turkey is also defined as walking kebap, by the habit of eating it even while walking down the street, has nothing to do with its name.