Italian Cuisine Week in Morocco 2025 A Refined Celebration of Gastronomy, Culture and Mediterranean Heritage

From 24 to 27 November 2025, Morocco hosted the tenth edition of Italian Cuisine Week, an international initiative led by Italy in Morocco and the Italian Trade Agency ITA-ICE, celebrating the excellence, diversity and cultural richness of Italy’s culinary identity. Held across Rabat, Casablanca, Tangier and Marrakech, the week highlighted the Mediterranean diet, artisanal know-how, regional traditions and the vibrant links uniting Italy and Morocco.

Opening Night at Four Seasons Rabat Kasr Al Bahr

The celebrations began at Four Seasons Hotel Rabat, where an elegant evening set the tone for the week. Ambassador Pasquale Salzano opened the event by underlining the shared Mediterranean heritage between both countries and the cultural significance of Italian gastronomy.

Guests then enjoyed an exceptional dinner crafted by Chef Sebastiano Spriveri at Verdello. The menu featured Cotto-Crudo di Carciofi e Aragosta, Raviolo Fornarina with black truffle, Baccalà della Tradizione Italiana, Brasato di Manzo and Sicilian cannoli. Chef Sebastiano also offered a live cooking moment, preparing ravioli with the precision and authenticity that define Italian culinary craftsmanship.

Professor and nutrition specialist Dr. Fadoua Ballouk added a scientific dimension to the evening, highlighting the nutritional foundations of the Mediterranean diet and the long-established health benefits rooted in Italian cuisine. Contributions from M. D’Aprea, Director of ITA-ICE Morocco, and M. Adel Amor enriched the dialogue on food culture and its growing presence in the Moroccan gastronomic scene.

A Socially Engaged Workshop at L’Assiette 21

The following day, Rabat hosted a culinary workshop at L’Assiette 21, the training restaurant of AMSAT. Italian Chef Francesco Franzese led a hands-on session introducing young participants to the principles of Italian cooking. The workshop blended culinary education with social inclusion, reflecting the week’s broader mission to share knowledge, technique and cultural heritage.

Cooking Show in Casablanca

Casablanca’s contribution to the program was dynamic and engaging. The event featured celebrated Italian chef and television figure Giorgio Barchiesi, known as Giorgione, accompanied by world champion pizzaiolo Ayoub Ayache. Through live demonstrations and authentic presentations of regional dishes, guests experienced the warmth, conviviality and generosity that lie at the heart of Italian culinary culture.

The Conference “La Santé à Table”

One of the key moments of the week took place at the Hyatt Regency Casablanca with the conference “La Santé à Table”, hosted by the Italian Embassy and ITA-ICE. Nutritionists, culinary experts and partners explored the values of the Mediterranean diet, the importance of fresh produce, and the nutritional principles that define Italy’s approach to food. Six thematic stands showcased Italian ingredients, artisanal products and the diversity of national culinary traditions.

Masterclass in Tangier

Tangier welcomed professionals and enthusiasts for a masterclass dedicated to authentic Italian artisanal gelato, created in collaboration with the UIF, SIGEP World and ACOMAG. The session offered insight into Italy’s expertise in gelato-making, emphasizing technique, texture and quality.

Closing Evening at Royal Mansour Marrakech

The week concluded in Marrakech with a sophisticated evening at Sesamo, Royal Mansour, an establishment renowned for honoring Italian culinary artistry. This closing celebration brought together chefs, cultural representatives and guests for a final tribute to Italian gastronomy in an atmosphere of elegance and refinement.

A Week Celebrating the Art of Italian Cuisine

Italian Cuisine Week 2025 showcased the profound cultural dialogue between Italy and Morocco. Through dinners, conferences, workshops and masterclasses, the program highlighted the values that define Italian cuisine: authenticity, craftsmanship, territorial identity and a deep respect for ingredients.

With each event, the week reaffirmed the growing appreciation for Italian culinary culture in Morocco and strengthened the gastronomic bridge connecting both shores of the Mediterranean. In Rabat, Casablanca, Tangier and Marrakech, Italian Cuisine Week offered a journey that celebrated taste, knowledge and the timeless art of Italian living.