For the first time, Palermo’s Pizza has added two gluten-free options to their line-up
The gluten-free pizzas are part of their Primo Thin Pizza line, a collection of pizzas that sport an ultra-thin crust that packs fewer carbs and calories than other pizzas in the market.
“To further address the needs of our consumers, we felt there was an opportunity to create a great tasting gluten free option under the Palermo’s brand.” noted Nick Fallucca, Chief Product and Innovation Officer for Palermo Villa in a release about the new offering.
“Our gluten-free crusts are not like any other gluten-free crust on the market. Our crusts closely resemble the original Primo Thin crust, with a crisp bottom and soft bite when baked. You won’t believe they are gluten-free."
The gluten-free pizzas, which are also vegetarian, are available in two varieties. Cheese and roasted vegetable is topped with classic marinara, mozzarella, white cheddar, parmesan and romano cheeses. Meanwhile, the roasted vegetable pizza is topped with marinara; red, green and yellow peppers, red onions and mozzarella, parmesan and romano cheeses.
The new pizzas are currently available at Woodman’s and Festival Foods for a suggested retail price of $6.99 to $7.99. Palermo’s plans to expand their availability throughout the Midwest in the coming months.
Lori Fredrich (Lo) is an eater, writer, wonderer, bon vivante, traveler, cook, gardener and girlwonder. Born and raised in the Milwaukee area, she has tried to leave many times, but seems to be drawn to this quirky city that smells of beer and alewives.
Some might say that she is a little obsessed with food. Lo would say she is A LOT obsessed with food. After all, she has been cooking, eating and enjoying food for decades and has no plans to retire anytime soon.
Lo's recipes and writing have been featured in a variety of publications including GO: Airtran Inflight Magazine, Cheese Connoisseur, Cooking Light, Edible Milwaukee, Milwaukee Magazine and the Milwaukee Journal Sentinel, as well as on the blog Go Bold with Butter, the web site Wisconsin Cheese Talk, and in the quarterly online magazine Grate. Pair. Share.