Sunday, Feb. 9 is National Pizza Day. In celebration, the Betty Brinn Children’s Museum, 929 E. Wisconsin Ave., hosted a ribbon-cutting ceremony on Friday, Feb. 7 for the new Palermo’s Pizza Factory & Café, a hands-on exhibit highlighting the art and science of pizza making.
“After witnessing the impact of hands on learning at Betty Brinn with his wife and grandchildren, Giacomo [Fallucca] approached the museum about a collaboration,” noted Tina Quealy, CEO of Betty Brinn Children’s Museum as she introduced attendees to the engaging, play-based learning experience that invites children to explore the world of one of the nation’s favorite foods.
Following the ribbon cutting ceremony, families were invited to engage with the exhibit, which incorporates educational activities promoting math, literacy and career exploration that celebrate the rich tradition of pizza-making.
Little chefs got creative making their own slices of pizza.
They tested out the interactive pizza oven, older siblings teaching younger siblings how things work.
Some took to the cash register, collecting cash and processing credit card transactions for $5 slices of pizza.
Others took to the phone, taking orders for pizza delivery.
For some, it took a while to decide what to order.
The kids negotiated various tasks when the pizza cafe got busy.
A variety of children had fun hauling frozen pizza boxes "deliveries" to onlookers and restocking them when diners were finished "eating."
Slices of pizzas were built in all shapes and sizes.
“Pizza is a food that unites people,” noted Giacomo Fallucca, CEO of Palermo’s Pizza. “It’s also fun and interactive. It’s a joy to watch children at Betty Brinn and how they engage with the exhibits. It’s something really special and we are really honored to be a part of it.”
On Sunday, Feb. 9 the Museum will celebrate National Pizza Day by offering a coupon good for a free Palermo’s Pizza to every family who visits the Museum on that day.
Betty Brinn Children's Museum is open Wednesday to Monday from 9 a.m. to 4:30 p.m. (closed on Tuesdays). Advanced admission tickets can be purchased online.
As a passionate champion of the local dining scene, Lori has reimagined the restaurant critic's role into that of a trusted dining concierge, guiding food lovers to delightful culinary discoveries and memorable experiences.
Lori is an avid cook whose accrual of condiments and spices is rivaled only by her cookbook collection. Her passion for the culinary industry was birthed while balancing A&W root beer mugs as a teenage carhop, fed by insatiable curiosity and fueled by the people whose stories entwine with every dish. Lori is the author of two books: the "Wisconsin Field to Fork" cookbook and "Milwaukee Food". Her work has garnered journalism awards from entities including the Milwaukee Press Club. In 2024, Lori was honored with a "Top 20 Women in Hospitality to Watch" award by the Wisconsin Restaurant Association.
When she’s not eating, photographing food, writing or planning for TV and radio spots, you’ll find Lori seeking out adventures with her husband Paul, traveling, cooking, reading, learning, snuggling with her cats and looking for ways to make a difference.
