{"id":4843,"date":"2021-11-23T14:39:15","date_gmt":"2021-11-23T13:39:15","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=4843"},"modified":"2021-11-23T14:39:17","modified_gmt":"2021-11-23T13:39:17","slug":"6eme-edition-de-la-semaine-de-la-cuisine-italienne-dans-le-monde","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=4843","title":{"rendered":"6\u00e8me \u00e9dition de la Semaine de la cuisine italienne dans le monde"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"629\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/FRA-BANNER-2021.jpg\" alt=\"\" class=\"wp-image-4844\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/FRA-BANNER-2021.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/FRA-BANNER-2021-300x189.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/11\/FRA-BANNER-2021-768x483.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Dans le cadre de ses activit\u00e9s de promotion du \u00ab made in Italy \u00bb, l&#8217;Ambassade d&#8217;Italie \u00e0 Rabat organise, du 22 au 28 novembre 2021, la sixi\u00e8me \u00e9dition de \u00ab La semaine de la cuisine italienne dans le monde \u00bb, qui sera consacr\u00e9e cette ann\u00e9e au th\u00e8me \u00ab Tradition et perspectives de la cuisine italienne : sensibilisation et valorisation de la suret\u00e9 alimentaire \u00bb.<\/p>\n\n\n\n<p>L&#8217;Ambassade d&#8217;Italie \u00e0 Rabat, en coordination avec les institutions italiennes pr\u00e9sentes dans le pays, en particulier le Consulat g\u00e9n\u00e9ral d&#8217;Italie \u00e0 Casablanca, l\u2019ICE (agence italienne pour la promotion du commerce ext\u00e9rieur, l&#8217;Institut italien de culture et le Comit\u00e9 de Casablanca de la soci\u00e9t\u00e9 Dante Alighieri, a le plaisir d&#8217;annoncer que cette ann\u00e9e encore le Maroc sera l&#8217;un des pays qui accueillera cet \u00e9v\u00e9nement international. Un riche programme d&#8217;initiatives culturelles et de promotion commerciale est pr\u00e9vu, avec des \u00e9v\u00e9nements qui se tiendront dans certaines des principales villes du Maroc.<\/p>\n\n\n\n<p>Citons notamment l\u2019organisation par l&#8217;ICE de Casablanca de portes ouvertes pour permettre au public d&#8217;acheter des produits italiens aupr\u00e8s d&#8217;importateurs\/distributeurs au Maroc. De son c\u00f4t\u00e9, l&#8217;Institut italien de la culture pr\u00e9sente une s\u00e9rie de r\u00e9unions et de masterclass en collaboration avec l&#8217;ISTHAT (Institut Sp\u00e9cialis\u00e9 de Technologie Appliqu\u00e9e H\u00f4teli\u00e8re et Touristique) \u00e0 Mohamm\u00e9dia. Le 26 novembre, l&#8217;ICE organisera une exposition et une d\u00e9gustation de produits gastronomiques italiens au Consulat g\u00e9n\u00e9ral de Casablanca. Et toute la semaine, le restaurant italien Sesamo du Royal Mansour Marrakech propose un menu cr\u00e9\u00e9 tout sp\u00e9cialement pour l\u2019occasion.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Dans le cadre de ses activit\u00e9s de promotion du \u00ab made in Italy \u00bb, l&#8217;Ambassade d&#8217;Italie \u00e0 Rabat organise, du 22 au 28 novembre 2021, la sixi\u00e8me \u00e9dition de \u00ab La semaine de la cuisine italienne dans le monde \u00bb, qui sera consacr\u00e9e cette ann\u00e9e au th\u00e8me \u00ab Tradition et perspectives de la cuisine italienne &hellip;<\/p>\n","protected":false},"author":1,"featured_media":4844,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,2],"tags":[],"class_list":["post-4843","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-maroc"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4843","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4843"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4843\/revisions"}],"predecessor-version":[{"id":4845,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/4843\/revisions\/4845"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/4844"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4843"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4843"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4843"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}