For the last 50 years, a core group of vendors at La Festa Italiana hasn’t measured their success by the bottom line.
For them, setting up shop at Scranton’s Courthouse Square year after year isn’t about money; it’s about family tradition and an unwavering commitment to the community.
Dave Rubbico, owner of Popcorn Fantasy, was dumping out kettle corn to be served to customers on Saturday, as he’s been doing since the early ’90s.
Rubbico looks back to the event’s beginnings in 1976, when organizers were working hard to make their vision reality.
Many of those original organizers are now on the event’s committee and are still working hard every year to make it a success.
Rubbico can do no less.
“It’s about working together,” he said. “It’s always been about working together.”
Owner of Popcorn Fantasy Dave Rubbico, Sr. pours oil for cooking kettle corn during La Festa Italiana in downtown Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
A sign for La Festa Italiana is displayed on the North Washington St. side of Courthouse Square during the festival in Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Owner of Popcorn Fantasy Dave Rubbico, Sr. cooks up some kettle corn during La Festa Italiana in downtown Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Manager of Arcaro and Genell Amanda Krappa cuts pizza during La Festa Italiana in Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
People gather during La Festa Italiana in downtown Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Cannolis are displayed at Original Scala Pastry during La Festa Italiana in downtown Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
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Owner of Popcorn Fantasy Dave Rubbico, Sr. pours oil for cooking kettle corn during La Festa Italiana in downtown Scranton Friday, September 4, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
In the past, the business has participated in multiple festivals each season to sell not only popcorn, but shaved ice, cotton candy and specialty birch beer—but now he only does La Festa, he said.
Good food with a side of laughter and joy
Angelo Genell, of Arcaro & Genell’s, remembers attending the festival not only as a vendor, but as a teenager.
“I remember when the event moved to September from October,” he said. “We had some cold days before that.”
To Gennell, the festival is a great opportunity to serve steady customers and people from across the country.
“We enjoy some diversion from the restaurant and from catering,” he said. “It’s a chance to get outside and do something different.”
Genell has seen the festival grow from a small event to one of the area’s most well-attended festivals, drawing people from all over the state and all over the country, he said.
Amanda Krappa, manager of Arcaro & Genell’s, said the business has been a presence at the event for about 40 years.
In addition to serving up their signature pizza, homemade gnocchi and tripe, staff enjoy the opportunity to have fun and participate in a sense of community, she said.
“We laugh a lot,” she said.
Krappa is looking forward to the moderate temperatures at this year’s festival, but said it hasn’t always been so.
Several years ago, temperatures rose into the 90s. Other years have seen heavy rain, thunderstorms and colder temperatures.
“This year it will be about 70 degrees with no rain,” she said. “Perfect.”
Serving up cannoli for nearly fifty years
Carmela Scala has been selling Italian delicacies at the festival with her family for 48 years.
The Brooklyn-based business originally provided their cannoli to another vendor who offered them to festivalgoers.
But in 1981, when the festival moved from October to Labor Day weekend, the other business was unable to participate. So, Scala’s bakery loaded up their pastries and headed to Scranton for the holiday weekend.
Scala’s no longer has a brick-and-mortar storefront, but continues to head south for the festival every year.
The family, including her son Joseph, looks forward to gathering together each year for what is akin to a reunion.
“It’s almost like a vacation or a holiday,” Scala said. “We’ve been doing this now for three generations.”
Over the years, some things have changed while others have not. Business remains robust during the festival, though demand has shifted a bit from traditional to trendy options.
A cappuccino cannoli, for instance, offers a traditional shell filled with coffee-infused sweet cream.
The sweet treat is a great option for coffee lovers, a first-time customer noted.
The business also sponsors Monday’s cannoli-eating contest, which returns for the first time since the COVID-19 pandemic.
If one word describes the festival, Scala said that word would be “family”—both immediate and community-wide.
To her, the festival is sweet not only because of the baked goods she offers, but because of the people it brings together from all over.
To her, the festival is sweet not only because of the baked goods she offers, but because of the people it brings together from all over.
Many vendors have been participating in the event for decades and plan to continue.
“I look forward to the 60th festival,” Genell said.
The festival continues Sunday and concludes on Monday. For information, visit https://lafestaitaliana.org.