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
Cuisine of Corsica meat is replaced with chickpeas by the "minestra incu i ceci di Iovi Santu". In the island is also prepared the "Stufatu", a soup whose main ingredient is either wheat flour ("stufatu di farin'di granu") or corn flour ("stufatu di farin'di granonu"). "Brilluli" is a porridge whose ingredients are chestnut flour, water and goat milk. Pasta dishes particularly show the Italian influence on the Corsican cuisine. Especially stuffed pasta is popular, like "ravioli" and "cannelloni": both are stuffed with "brocciu", similar to the Italian ricotta, ravioli together with spinachs. Pasta sauce with tomatoes and minced meat ("Salsa pe a pastasciutta")