From its premium to private label pies, Palermo’s emphasizes quality consumers can’t get at the same price anywhere else.

Inside the Palermo’s headquarters in Milwaukee’s Menomonee Valley, there’s a flurry of activity as a whopping 500,000 pizzas ...

In a phone interview, Falaro told The Patriot Ledger that the pizza will consist of a 12-inch pie with very thin crust cut ...

Crust specializes in Chicago-style, thin-crust pizzas, which are dramatically different from the stereotypical Chicago deep dish pie. Deep dish pizza most resembles a pot pie with its thick ...

Over six decades, Palermo's Pizza has grown from a small, family-owned bakery to one of the top frozen pizza manufacturers in the country. Now it has its sights set on the rest of the world.

Just the Crust, serving Neo-Neapolitan pizza, sandwiches, salads and appetizers, is a joint venture between John "Rick" Piancone, owner of Johnny Piancone's in the city, and the restaurant's chef ...

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One of the earliest references was by the Roman poet Virgil, who described "thin wheaten ... American recipe, Palermo street food vendors opt for local cheeses such as caciocavallo or pecorino. Buenos ...