If you’ve spent time at Zócalo Food Park, 636 S. 6th St., this summer, you’ve probably seen the Pallino Burger truck tucked back just behind the parking lot with newcomer Ikigai Izakaya.
The truck, which launched in mid-June, is operated by brothers Derek and Adam Anzalone, second-generation Italians and Racine natives who’ve both lived in Milwaukee for the past two decades.
Derek spent part of his career in the corporate world before switching gears and becoming a Montessori teacher. Adam has worked as a butcher for over 20 years, with the most recent 15 spent at the Groppi Food Market, 1441 E. Russell Ave.
Bocce meets burgers
Both brothers are also competitive bocce players who’ve played since they were kids and continue to play competitively when time and family allow.
“There’s not as big of an awareness in Milwaukee about bocce,” says Derek. “So we decided that it was our mission to really bring bocce to Milwaukee.”
They started out running the bocce leagues at Santino’s Little Italy from 2018-2020. In 2022, the partnered with Zocalo to launch leagues there.
After two years, they saw an opportunity to be even more involved at the food park.
“We’ve had conversations for years about starting a business with indoor bocce courts and tying it in with a food concept,” adds Adam. “So when we saw that there was an opportunity for a burger truck at Zocalo, we had a conversation with [co-founder] Jesus Gonzalez.”
They settled on a concept that took advantage of Adam’s access to fresh, high quality meats. And they named Pallino Burger – fittingly – after the pallino, the small target ball in bocce.
“We love the social aspects of food, and we love bringing people together. That’s why we love bocce. You can have 60-year-olds playing with 12-year-olds and everything in between,” says Derek “So when we created Pallino Burger, we wanted to make sure it was family friendly.”
That meant a menu featuring something for the whole family, including smaller portions for the kids.
On the menu
Pallino Burger’s menu features smash-style double hamburgers and cheeseburgers made with USDA Prime beef steak trimmings. “I grind the meat myself,” says Adam, “And it’s probably the best ground beef you can get.”
Meanwhile, their buns are sourced from Paielli's Bakery in Kenosha, with gluten-free buns available for a $1 upcharge.
Hamburgers feature two grilled patties, ketchup, mustard and pickles for $11; Cheeseburgers showcase two grilled patties, two slices of American Cheese, ketchup, mustard and pickles for $13. Combos are also available with fries.
The truck also features two housemade sausages – a Nashville Hot Chicken Sausage served on a bun with mayo and pickles ($8) and Anzalone Italian Sausage served on a bun with red sauce and a choice of sauteed onions and peppers or hot giardiniera ($8). Both are made with Adam’s sausage recipes.
There’s also a Chicken Parmesan sandwich featuring breaded chicken topped with provolone cheese, red sauce and rapini ($13).
The kids' menu includes hamburgers and cheeseburgers ($6-$7) with one smash-style patty and condiments, an all-beef hot dog ($5) on a bun and a combo with fries ($10).
Sides include French fries ($5), deep-fried cheese curds ($8), along with cannoli, which are filled to order with the Anzalone’s housemade sweet mascarpone filling.
Moving forward the Anzalones hope to make some additions to their menu, including vegetarian offerings and a few more gluten-free options.
One day they also hope to fulfill their dream of operating a space with indoor bocce ball courts, a bar and a kitchen.
Pallino Burger is open Tuesday from 5 to 9 p.m., Wednesday and Thursday from 11 to 2 p.m. and 5 to 9 p.m., Friday and Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 7 p.m.
Fall bocce leagues begin at Zócalo in September. Sign-up for teams with four to eight members is currently open. For more information, visit @anzalone_bocce on Instagram or email inquiries to Anzalonebocce@gmail.com.
For the latest news and updates, follow Pallino Burger on Instagram.
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.
