Ciao Kebab

Al Salam, a phrase meaning “peace” and commonly used as a greeting in the Middle East, first appeared under Bologna’s porticoes in 1991. Jamil was the first to bring Middle Eastern cuisine to the city, turning his humble eatery into a beloved neighborhood trattoria, remembered fondly for his iconic warmth and hospitality.

Thirty years later, his son Omar honors that legacy through Ciao Kebab, keeping its strong local identity while updating the format with a keen focus on quality, aiming to break the stereotypes often tied to shawarma.

Ciao Kebab reinterprets kebab and Middle Eastern specialties through authentic recipes sourced directly from Jerusalem, combined with fresh ingredients that ensure both flavor clarity and post-meal lightness. From carefully sourced meats to native spice rubs and slow, even cooking, every detail is curated to preserve tenderness and taste.

This commitment hasn’t gone unnoticed: in 2023, Gambero Rosso ranked it among the top 10 street food spots in Italy.

One standout is the Gerusalem, featuring veal specially processed in-house and served in pita with Arabic and green salad, pickled purple cabbage, homemade Turkish and tahini sauces—strictly no mayo or ketchup, which are considered incompatible with the authenticity and balanced nutrition of the meal.

Even the chickpea hummus and falafel—crispy outside, moist inside—have earned their way into signature pita combinations due to high demand.

Unmissable sides include the babaganush, a smoky roasted eggplant cream with tahini and apple cider vinegar, served with warm pita for scooping, and Zaatine, thick-cut fries seasoned with zaatar.

Omar, just as recognizable as his father Jamil, is a welcoming presence in the restaurant—and even features as the face on their drink labels.

Hummus in Palestina, con pita.

Hotel Università(hotel),Scampo(pescheria),La Bottega del Formaggio(formaggeria)