Wisconsin IFT February Event 2012 

Save the Date!

  February 9, 2012 

 


February Meeting - Thursday, February 9

Palermos Primo Thin Crust Label
 

 

 

Palermo's Pizza - meet in Palermo's Cafe

 

3301 W Canal Street

Milwaukee, WI 53208

414-643-0919

 

View on map and get directions 

 

 

Fee: $30 for dinner (excluding drinks), tour and t-shirt

 

Arrival time: 5:30pm

Tour: 5:45pm - approx 40 mins (20 min video that is narrated by Barb who is giving us the tour then 15-20 min tour of the manuf facility)

 

Dinner:

Salad, Garlic Bread, Pizza

Cash bar - $3 bottled beer, $6 glasses of wine, $1.95 for 20 oz bottles of soda

 

Registration is payable by check at the door.  Registration deadline is February 1. 

 

RSVP to Beth Ann Nylander at  bnylander@kraftfoods.com.  

 

 

Milwaukee's Menomonee Valley has been a center for manufacturing for more than 100 years, and has been home to some of the city's best-known heavy industrial companies for much of that time.

 

The area continues to be home for some of the city's best known manufacturers, but the mix has changed. Palermo Villa Inc., the makers of Palermo's Pizza, is a perfect example of the changing face of the valley - its products are well known around the country, are made with locally grown and sourced materials, and are produced by Milwaukee talent.

 

The company makes pizzas with four different types of crust, Primo Thin, Stone Baked, Hand Tossed and Rustico.  Palermo's uses an Italian pizza oven to make its Stone Baked crust, and is the only frozen pizza maker in the country to use an oven with Italian marble surfaces, said Chris Dresselhuys, the company's director of marketing.

 

The company makes 28 different pizzas with its four premium crusts. Advances in flash freezing technology over the last 10 years now allow the company to use fresh tomatoes, roasted vegetables, fresh spinach and pineapple on some of its pizzas.

 

In addition to its premium pizza line, Palermo's also makes a line of frozen pizzas in the value market segment, which usually retail for $2.50 or less. It also makes two types of breakfast pizzas.  Additionally, Palermo Villa is a contract manufacturer that makes premium pizzas for several grocery chains on the east and west coasts.

 

 

 

Upcoming Event


MARCH 2012  Student Night
Thursday, March 8
Fluno Center   


601 University Avenue
Madison, WI  53715
tel:
877-77-FLUNO or direct at 608-441-7117  

5:45 - 6:30 pm    Registration, Networking, Silent Auction

6:30 - 7:30 pm    Dinner

7:30 - 8:30 pm    Scholarship Awards and Speaker

 



 

 



Do you have any ideas or suggestions for meeting locations or topics?  We would love to here them!  As we try to make WIFT a strong resource for continued education in the food industry, we need to hear from you what is important.  Please email your comments to Caryl Beal, WIFT Web Editor, at caryl@dempseycorporation.com.

We hope to see you at the February 2012 Event!

 

Sincerely,

 


Wisconsin IFT 

About Our Featured Company

Dat's da best!

FROM RESTAURANTEUR TO FLEDGLING MANUFACTURER

Palermo's began making frozen pizza breads in 1978, in an old bakery that was renovated into a manufacturing facility on Milwaukee's South Side. Several years later, Palermo's introduced twelve-inch round pizzas with crusts that were par-baked on-premise. Pizzas and pizza breads were sold under the "Palermo's" brand name, and Jack Fallucca soon became known as "Papa Palermo." His expression "Dat's Da Best!™" spoken in his heavy Italian accent, was soon adopted as the company's slogan and became widely recognized throughout the area.

 

 

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Institute of Food Technologists

 

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