Where Italian Craft
Meets New York
Join Modalita and four exceptional Italian food artisans for two days of live demonstrations, conversations, and the passion behind authentic Italian cuisine.
Modalita brings together premium Italian foodservice equipment and the artisans who use it every day. Visit our booth at the New York Restaurant Show and meet four of the most passionate voices in Italian cuisine in America — live demos, real conversations, real craft.
Our Guests
A Roman-born entrepreneur and a Sicilian pizzaiolo, Gabriele and Salvatore have brought the art of authentic Roman-style pizza to the streets of NYC — thin, airy, crispy, and rooted in generations of Italian baking tradition. At our booth, they'll demonstrate one of Rome's most iconic creations: pizza con patate.
From a small village outside Turin to Michelin-star kitchens and finally to New York's pizza scene. Chef Michael Masera grew up cooking with what nature provided, always guided by the same philosophy: respect the ingredient, honor tradition, elevate the craft. At Filaga, he brings those roots to life with a focus on Roman-style pizza in teglia.
A pizzaiolo since the age of 13, Ciro Iovine's journey started in Naples and took him around the world before landing in New York. What began as a lifelong passion for Neapolitan pizza became Song'E Napule, a piece of Italy in the heart of the West Village that has grown into three locations and earned recognition from Gambero Rosso.
One of the founders of Amalfi's Kitchen & Bar, a family-owned landmark in Lawrenceville, New Jersey, bringing the flavors of the Amalfi Coast to the Garden State since 2001. Rooted in Italian heritage, his work spans artisan pizza, naturally leavened bread, and hand-rolled sourdough bagels — blending old-world methods with modern precision in pursuit of better flavor, texture, and simplicity.
Powered by Moretti Forni
Since 1946, Moretti Forni has been the absolute leader in professional ovens for pizzeria, bakery, and pastry. Born in Pesaro, Italy, from Placido Moretti's first patented electric oven, the brand today sets the global standard for baking precision, innovation, and performance. At the Modalita booth, you'll see them in action.
Neapolis
The first electric oven capable of reaching 510°C in under two hours. Designed for Neapolitan pizza, it combines the soul of a wood-fired oven with the cleanliness and control of electric technology.
S Series
The most energy-efficient professional static oven in the world. Up to 35% less energy consumption with 20% faster baking speed, reaching 450°C. The multifunctional oven built for pizzerias, bakeries, pastry, and restaurants.
T Series
The professional conveyor oven with unparalleled baking quality and repeatable results. Perfect for high-volume operations, chains, and delivery, with exclusive Quadra Temp technology for total temperature control.
Distributed in the US by Modalita
Reserve Your Free Spot
Visit the Modalita booth at the New York Restaurant Show and experience Italian craft in person. Use our exclusive code for complimentary admission.
Register Now — It's Free