If you love Italian food, November 12, 2026, is a date you should circle on your calendar. The Dolce and Salato Fest 2026 is coming to SoHo, New York City, and it promises to be the biggest Italian culinary celebration the city has seen this year. Whether you are a food lover, a restaurant owner, or simply curious about Italian traditions, this event has something special for you.
In this guide, you will find everything you need to know before you go. We cover tickets, the demo schedule, food highlights, vendors, and tips for making the most of your visit.
What Is the Dolce and Salato Fest?
The Dolce and Salato Fest is an annual Italian food celebration held in New York City. The name itself tells the story. “Dolce” means sweet in Italian, while “Salato” means savory. Together, they capture the full range of Italy’s incredible food culture.
The event brings together professional chefs, pastry artists, gelato makers, pizzaiolos, baristas, and food entrepreneurs under one roof. It is open to everyone — both industry professionals and everyday food lovers. However, it goes beyond just tasting great food. Attendees also get to watch live cooking demonstrations, meet the chefs behind the dishes, and connect with brands that supply the best Italian ingredients and equipment.
This is now the fourth edition of the festival. It has grown each year, and 2026 is shaping up to be the most exciting edition yet.
Event Details at a Glance
Here is a quick summary of the essential event information:
| Detail | Information |
| Date | November 12, 2026 |
| Time | 10:00 AM – 6:00 PM |
| Venue | 155 Sullivan St., SoHo, NY 10012 |
| Ticket Price (Early) | $35 (until September 29, 2026) |
| Ticket Price (Standard) | $55 (after September 29, 2026) |
| Door Sales | Available on the day of the event |
| Open To | General public and industry professionals |
The venue is in SoHo, one of Manhattan’s most vibrant and well-connected neighborhoods. Several subway lines serve the area, so getting there by public transportation is easy. Additionally, the neighborhood’s creative energy makes it a fitting backdrop for a festival that celebrates craftsmanship and artistry.
Tickets: How to Get In
Getting your tickets in advance is strongly recommended. Early bird pricing offers great savings. Tickets are $35 if you buy before September 29, 2026. After that date, the price goes up to $55. Tickets are also available at the door on the day of the event, so last-minute plans are possible — however, you will pay the higher price.
You can purchase tickets directly through the festival’s official website at dolceandsalatofest.com, or via Eventbrite. The process is simple and takes just a few minutes.
Buying early is the smart move, especially if you are planning to attend with a group. Therefore, do not wait until October or November to sort out your entry.
The Venue: SoHo, New York City
This year’s festival moves to 155 Sullivan Street in SoHo. The location is a step up from previous editions. SoHo is known as a hub for art, creativity, and entrepreneurship. It attracts innovators from every industry. That spirit fits perfectly with what the Dolce and Salato Fest stands for.
The area is surrounded by galleries, boutiques, and restaurants. So, after the festival, you can easily continue exploring the neighborhood. Public transport options include the C and E subway lines at Spring Street, and the 1 train at Houston Street. Arriving by train is the most convenient choice.
The Culinary Stage and Demo Schedule
One of the biggest draws of the festival is the live cooking stage. Throughout the day, eleven celebrated chefs will take turns performing hands-on demonstrations. Each session lasts about 30 minutes, giving audiences a real look at professional techniques and culinary traditions.
The event MC is Dame Amy Riolo, an award-winning chef, author of 19 books, and Knight of the Order of the Star of Italy. She has held this role before and brings warmth, expertise, and energy to every performance.
Here is the full demo schedule for November 12, 2026:
| Time | Chef | Dish |
| 10:00 – 10:30 AM | Chef Luca Cascella | Brioches |
| 10:45 – 11:15 AM | Chef Raffaele Volpe | Pizza Napoletana |
| 11:30 AM – 12:00 PM | Chef M. Laveglia / N. Baglivo | Pizza NY Style |
| 12:15 – 12:45 PM | Chef Silvia Barban | Agnolotti / Plin |
| 1:00 – 1:30 PM | Chef Ciro Iovine | Pizza Napoletana |
| 1:45 – 2:15 PM | Chef Roberto Caporuscio | Focaccia di Recco e Parigina |
| 2:30 – 3:00 PM | Chef Patrizia Pasqualetti | Gelato |
| 3:15 – 3:45 PM | Chef Luca Pelliccioni | Teglia Romana and Bread |
| 4:00 – 4:30 PM | Chef Salvo Lo Castro | Paccheri, Guanciale, and Pistachio |
| 4:45 – 5:15 PM | Chef Bilena Settepani | Panettone |
| 5:30 – 6:00 PM | Chef Pasquale Cozzolino | Pizza in Pala |
Each chef brings a unique background and specialty. Together, they cover the full landscape of Italian food — from delicate pastry and artisan bread to handmade pasta and wood-fired pizza. You can arrive at any time and catch a live session, but arriving early means you will not miss a single one.
Meet the Chefs
The lineup of chefs at this year’s festival is remarkable. Here is a closer look at some of the key names:
Chef Luca Cascella is a master baker, pizza chef, and viennoiserie specialist. He trained at one of the world’s top baking schools and carries with him the heritage of Milan’s finest bakery traditions.
Chef Ciro Iovine’s love affair with pizza began at age 13 when a visit to a local pizzeria left him hooked on the smell of mozzarella, flour, and tomatoes. He has been perfecting his craft ever since.
Chef Massimo Laveglia, born in Pistoia, Tuscany, is the owner of L’Industrie Pizzeria in Brooklyn. His signature homemade burrata has been declared among the best in the city.
Chef Roberto Caporuscio learned authentic pizza-making at the source — right in Italy. He was born on a dairy farm in Pontinia and now runs Keste Pizza in New York City.
Chef Patrizia Pasqualetti grew up watching her father run a gelateria in Orvieto since 1980. Today, she brings that same passion and precision to every scoop.
Chef Bilena Settepani is a first-generation New Yorker and pastry chef at Settepani, her family’s well-loved bakery and restaurant in Harlem.
Chef Salvo Lo Castro, originally from Catania, Sicily, is known for his avant-garde approach to Italian cuisine. His session promises to be one of the day’s standout moments.
Chef Silvia Barban was born in Northern Italy and spent summers in the south. She brings a beautifully regional perspective to pasta-making that you will rarely see outside of an Italian home kitchen.
Chef Pasquale Cozzolino, a Neapolitan chef with over 25 years of international experience, is the co-founder of Ribalta NYC, a restaurant ranked among the world’s top 50 pizzerias.
Food Highlights: What to Expect on Your Plate
The Dolce and Salato Fest is built around four pillars of Italian food culture: pizza, pasta, panettone, and gelato. However, the experience goes well beyond those four categories.
Throughout the day, you can expect to encounter:
- Artisan brioches fresh from the oven
- Traditional Neapolitan pizza made with premium imported flour
- New York-style pizza with a distinctly Italian soul
- Handmade agnolotti and plin, the filled pastas of Piedmont
- Focaccia di Recco, a paper-thin cheese-filled flatbread from Liguria
- Roman-style teglia pizza with an airy, crispy crust
- Handcrafted gelato using traditional techniques
- Panettone made in the classic Milanese style
- Paccheri pasta with guanciale and pistachio, a modern Sicilian combination
Many of these dishes are made using ingredients sourced directly from Italy. Additionally, several demonstrating chefs will explain their sourcing choices during their sessions, giving you a deeper understanding of why quality ingredients matter.
Vendors and Exhibitors: The Brands Behind the Food
One of the unique aspects of this festival is its dual audience. It serves both food lovers and industry professionals. Therefore, the vendor floor is stocked with premium Italian brands offering products and services for restaurants, bakeries, and food businesses.
Some of the confirmed exhibitors for 2026 include:
- Bravo North America — professional baking and pizza equipment
- Disaronno Ingredients — premium flavor solutions for pastry and cocktails
- Alpi World — Italian food and ingredient imports
- Caffe Bristot — specialty Italian coffee
- Moretti Forni USA — high-performance wood and electric ovens
- Dalla Giovanna USA — premium Italian flour for pasta and pizza
- Molino Denti — heritage grain mills and flour products
- Pregél America — gelato and pastry ingredients
- Partanna Foods — authentic Sicilian olive oils and pantry staples
- Golfera — premium Italian cured meats and salumi
- IFI — refrigerated display cases and food presentation equipment
- GI Metal USA — professional tools for pizza making
Additional brands are still being announced. The exhibitor floor will allow you to speak directly with brand representatives, sample products, and discover suppliers you may not have known existed. Whether you run a café or simply love to cook at home, you will find things worth exploring.
Who Should Attend?
The Dolce and Salato Fest is designed to welcome everyone. However, some people will get especially great value from attending.
You should consider going if you are:
- A restaurant owner or manager looking to source quality Italian products
- A chef or culinary student who wants to learn from masters in person
- A food entrepreneur thinking about starting an Italian-themed business
- A gelato, bakery, or pizza enthusiast who wants to go deeper into the craft
- Someone who simply loves Italian food and wants a full day of discovery
The event is also an excellent networking opportunity. You never know who you might sit next to during a demo. Industry connections made at this festival have led to real partnerships and business deals in past editions.
The Story Behind the Festival
The Dolce and Salato Fest was founded by Sabrina Mancin, a chef and culinary consultant with deep Italian roots and a multicultural upbringing. Her vision was to create a space where Italian culinary excellence could be celebrated, shared, and built upon — right here in the United States.
She is joined in organizing the event by Modalita, a Brooklyn-based company that specializes in importing premium Italian foodservice and furnishing equipment. Marco Cattaneo, co-founder and National Sales Manager for Modalita, has described the festival as “a valuable network where chefs and entrepreneurs can exchange ideas, know-how, and forge partnerships.”
The festival is also held in patronage of ICE — the Italian Trade Agency — which reflects the event’s commitment to authentic representation of Italian industry and culture.
Tips for Making the Most of Your Visit
A little planning goes a long way. Here are a few simple tips to help you enjoy the day fully.
Arrive early. The first demo starts at 10:00 AM. Getting there when doors open means you will catch every session from the beginning and have time to explore the exhibitor floor before the crowds grow.
Wear comfortable shoes. The festival involves walking, standing, and moving between the stage area and vendor booths throughout the day. Comfort matters.
Bring business cards if you are attending professionally. The networking opportunities are genuine. Having your details ready makes conversations easier.
Come hungry. There will be samples and tastings throughout the day. You will want room to enjoy them.
Follow the festival on Instagram at @dolceandsalatofest for any last-minute updates or additions to the schedule.
Conclusion
The Dolce and Salato Fest 2026 is more than just a food festival. It is a celebration of Italian craftsmanship, heritage, and community — all happening in the heart of SoHo, New York City, on November 12, 2026.
With eleven live cooking demonstrations, a floor full of premium Italian brands, world-class chefs, and tickets starting at just $35, there is no better way to spend a November Thursday than surrounded by pizza, pasta, panettone, and gelato. Whether you’re a curious food lover or a serious industry professional, the experience aims to inspire, connect, and satisfy you.
Buy your tickets before September 29 to lock in the early-bird price, plan your day around the demo schedule, and prepare to discover the very best of Italian culinary culture in New York City.
Frequently Asked Questions
What is the Dolce and Salato Fest 2026?
The Dolce and Salato Fest is an annual Italian food and culinary trade event held in New York City. The 2026 edition takes place on November 12 at 155 Sullivan Street in SoHo, from 10 AM to 6 PM. It features live chef demonstrations, exhibitor booths, tastings, and networking opportunities.
How much do tickets cost for the 2026 event?
Early-bird tickets are $35 and available until September 29, 2026. After that date, tickets cost $55. You can also purchase them at the door on the day of the event at the standard price.
Where exactly is the festival held, and how do I get there?
The festival is at 155 Sullivan Street, SoHo, New York, NY 10012. The venue is well-served by public transport. The nearest subway stations include Spring Street (C and E trains) and Houston Street (1 train). Taking the subway is the easiest way to arrive.
Is the festival open to the general public, or is it only for food industry professionals?
The event is open to everyone. You do not need any professional credentials to attend. Food lovers, home cooks, aspiring entrepreneurs, and culinary professionals are all welcome.
Can I buy products from the vendors at the festival?
Many exhibitors will have their products available for viewing, sampling, and some for direct purchase or ordering. The vendor floor is a great place to discover Italian food brands, equipment suppliers, and ingredient importers that you can follow up with after the event.
