Fez — Italian Ambassador Pasquale Salzano launched the 10th edition of the Week of Italian Cuisine in the World at a reception in Rabat.
He was joined by Moroccan and Italian partners from culture, business, and academia. Italy’s Ministry of Foreign Affairs and International Cooperation organized the event. The program is delivered with the global network of embassies, cultural institutes, and the Italian Trade Agency (ITA-ICE).
The showcase promotes high-quality Italian gastronomy and agri-food products while engaging local audiences.
Shared Mediterranean vision
Cuisine in Italy and Morocco is a living language, says Salzano. It expresses identity and conviviality, and shows a deep bond with the land and its fruits. This year’s theme, “Cuisine between health, culture, and innovation,” frames the program around nutrition, tradition, and new techniques.
“We want to highlight a culinary tradition built on quality, sustainability, and well-being. It is in dialogue with Morocco’s rich gastronomy. It builds on the natural affinities that unite both Mediterranean shores,” he noted.
Solzano recalled Morocco’s role as a long-standing partner for Italy and described the Kingdom as a dynamic, forward-looking country in the areas of agriculture and sustainability. “Italy and Morocco share the same vision of agriculture,” he said. “That vision favors modern methods, sustainability, innovation, and international openness.”
Nutritionist Fadoua Ballouk explored overlaps between Moroccan eating habits and the Mediterranean diet. She explained how Morocco and Italy share an ancestral food identity of remarkable diversity – and Italian ingredients fit perfectly.
They share a gastronomic heritage that is widely recognized and valued. For Foodmagazine”editor Adel Amor, events like this help audiences track new culinary innovations and create spaces for exchange and collaboration.
Program highlights and public events
The program mixes public outreach with technical learning. Highlights include a dinner hosted by the Consulate General of Italy. The embassy will stage a culinary activity with the Association Marocaine de Soutien et d’Aide aux personnes Trisomiques (AMSAT). A master class will cover artisanal gelato.
A conference will address “Health at the Table.” By linking kitchen practice to nutrition science and hospitality, organizers hope to show how traditions can evolve – the goal is to evolve without losing their roots.
Beyond tastings, the week also speaks to trade and sustainability. Italian partners use the platform to present certified products, seasonal ingredients, and traceable supply chains. Moroccan restaurateurs and distributors gain access to producers and training which ultimately translates into menus and retail shelves.
The focus on health links recipes to evidence-based guidance. It covers fats, whole grains, pulses, and fresh produce and the message aligns with both countries’ public-health goals.
The Week of Italian Cuisine in the World runs from November 24 to 27 in Rabat, Casablanca, Tangier, and Marrakech. For organizers, the objective is simple and timely: celebrate food that brings people together.
Honor local terroirs on both shores. Show that culinary excellence can match well-being and innovation. As Salzano put it, the conversation around Italian cuisine in Morocco is about culture and community. It is also about taste.
