About Us

Palermo’s foodservice products are for those who want to deliver an eating experience that sets them apart. With a wide variety of PINZZA™ and pizza crust options, Palermo’s has the perfect product to fit any need your customers create.

Facility Kitchen shot of a table with ovens in the background.

First Sicily, now Rome.

Palermo’s was born from the desire of our founders, Gaspare & Zina Fallucca, to feed their community with beloved family recipes carefully brought with them from Italy. Throughout the years, they created many products that were flavored with the taste of Sicily.

Now, years later, we move to Rome. With the introduction of our pinsa crusts, we’ve brought these pieces of culinary history into the modern age. Traditional Old World techniques meet modern innovations.

Gaspare (Jack) Fallucca and his wife, Zina by airplaine.
1954:

The Journey

Palermo’s founders, Gaspare (Jack) Fallucca and his wife, Zina, immigrated to the U.S. from San Cipirello, Italy, bringing with them cherished family recipes and the Italian tradition of connecting food and family. They settled in Milwaukee, Wisconsin and were blessed with three sons: Peter, Giacomo, and Angelo.

Gaspare and boys by oven with pizza.
1964:

Milwaukee Beginnings

The company began as an Italian bakery on Milwaukee’s East Side. Initially selling Italian breads, cookies and cannoli, they later added Italian soups and sandwiches. Soon they acquired the hardware store next door and expanded.

Jack Fallucca soon became known as “Papa Palermo.
1979:

From Restaurateur to Frozen Pizza Manufacturer

The company began making frozen Pizza and Pizza bread in an old bakery that was renovated into a manufacturing facility. These Pizzas and Pizza breads were sold under the Palermo’s brand name, and Jack Fallucca soon became known as “Papa Palermo.”

Three plain pizza crusts
1993:

Palermo’s Enters Private Label Business

Palermo’s exhibited at the national Private Label Manufacturing Show, which launched the company into the private label Pizza business. At this time, Palermo’s introduced the first premium private label Pizza.

Palermo's headquarters in Menomonee Valley.
2006:

Living the Dream

Palermo’s headquarters moves to Milwaukee’s beautiful Menomonee Valley. Villa Palermo, our 137,000-square foot facility houses our corporate offices and manufacturing facility.

Topped flatbread
2011:

Growing Again

An expansion to our Villa added 113,000 square feet for bakery, production and employee services.

2017:

A Year of Growth

In addition to expanding their brands and offerings, Palermo’s entered the Deli & Foodservice business, launched with the sale of 16” deli Pizza to a major nationwide retailer.

West Milwaukee Facility Aerial shot.
2024:

Palermo’s Expansion into West Milwaukee

Palermo’s expanded its production capacity by building a new 200,000 square foot production facility in West Milwaukee, Wisconsin. The new facility, located only three miles from the company headquarters, is used for pizza production and has provided 50 new skilled labor positions.

Here, customers and partners can engage with Palermo’s teams, explore product innovation, and collaborate on R&D while seeing the company’s manufacturing capabilities firsthand; a Palermo’s Experience.

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Aerial view of new West Milwaukee Facility

In our state of the art facilities the possibilities are endless

Our newest facility at West Milwaukee is 200,000 square feet of breathtaking manufacturing and foodservice innovation. Featuring equipment imported directly from Italy, there is no limit to what we can produce. This new facility perfectly complements our Canal Street and Jefferson locations, who tirelessly produce and top our brand-name and private label frozen pizzas.

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Modern Construction

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Large Capacity & Room for Expansion

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Bespoke Manufacturing Equipment

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Robust Research and Development Capabilities

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Innovative Manufacturing Processes

Our Development Team

Nick Fallucca

Chief Product and Innovation Officer

Nick Fallucca, Chief Product & Innovation Officer, carries on the storied family tradition of innovation. His involvement and ideas have helped to shape our products into the iconic offerings you see today.

Dax Schaefer

Director of Culinary Innovation & Development/Executive Chef

Dax Schaefer, Director of Culinary Innovation & Development/Executive Chef, works closely with the Research & Development team and various departments to spearhead new product developments. His new focus is on the new facility and pushing the limits of creativity.

Employee's packing up food for a food drive.

Stewardship & Sustainability

Palermo’s is proud of the robust stewardship and sustainability programs it has cultivated over its many years. We continue to participate in a multitude of stewardship endeavors that give back to the communities we work within. With a new hyperfocus on sustainability, Palermo’s also looks forward to improving its carbon footprint for its pizzaiolos, customers, and the planet.

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