Di Fara Pizza 150 pies a day. DeMarco uses imported ingredients – flour, extra-virgin olive oil, San Marzano tomatoes, buffalo mozzarella cheese from Casapulla, freshly grated grana padano (a slightly salty hard cow's milk cheese), three types of mozzarella cheese, and hand-grated Parmigiano Reggiano cheese are all from Italy, and the basil and oregano are from Israel. In a windowsill flower box, he grows thyme, oregano, basil, rosemary, and hot peppers. He cuts fresh basil over each pie with a pair of kitchen scissors. The pizzas bake for a few minutes at about . In July 2009, Di Fara raised its price for
Neapolitan cuisine and clams, that lose any traditional connotation. The most famous rice dish is the "sartù di riso", a sort of "timballo" made with rice, stuffed with chicken livers, sausage, little meatballs, "fior di latte" or "provola", peas, mushrooms, and with Neapolitan ragù, or, in the white version (""in bianco"") with béchamel sauce. In the cuisine of the poor, rice is also cooked as "riso e verza" (rice with cabbage), flavored with little pieces of parmigiano-reggiano cheese crusts, that slightly melt while cooking. A seafood rice dish is the "risotto alla pescatora" ("Fisherman's risotto"), prepared with various mollusks (different types of