The Italian Cuisine Week concludes in Marrakech, paying homage to Neapolitan tradition.

The Week of Italian Cuisine in the World, organized by the Italian Embassy in Morocco, concluded in Marrakech at the Italian restaurant Sésamo at the Royal Mansour. The final event was dedicated to Neapolitan cuisine, in honor of the city’s 2.500th anniversary.

The evening was attended by Massimiliano e Raffaele Alajmo, among the leading names in contemporary Italian gastronomy, alongside Franco Santasilia from Torpino, who illustrated the origins, recipes and cultural value of the great Neapolitan aristocratic culinary tradition.

Italian Cuisine Week visited four cities in the Kingdom—Rabat, Casablanca, Tangier, and Marrakesh—with masterclasses, training sessions, and initiatives dedicated to promoting Italian gastronomic culture. The focus was on dialogue with Moroccan chefs and professionals, along with the topics of health, sustainability, and food innovation. The Italian Embassy emphasized that this year’s edition was an important opportunity to strengthen the relationship between Italy and Morocco, highlighting their shared Mediterranean roots through the universal language of cuisine.