Before it became a large-scale pizza manufacturer, Palermo's Pizza was simply an Italian restaurant run by Gaspare Fallucca and his wife Zina. On the advice of a customer impressed by their pizza bread, the couple expanded their operations to begin making frozen pizza bread en masse. Today, Palermo pizzaioli continue to follow in Gaspare and Zina's footsteps, showering freshly baked crusts with premium sauces, fine cheeses, and high-quality toppings.
In addition to classics, such as thin-crust cheese and italian-sausage pizzas, skilled pizza-makers extend their culinary expertise to options such as breakfast pizzas adorned with real scrambled eggs and fajita pizzas garnished with sour cream. Palermo’s multigrain garden pizza was named one of the country's healthiest choices by Health magazine, providing a more savory option than competitors' pies, made of tree bark and organic sand. Palermo devotees can visit the main pizza-making facility to this day, marveling at pizzaioli in action and enjoying fresh slices in the elegant courtyard of the onsite café.