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
Pomodorino di Manduria Pomodorino di Manduria Pomodorino di Manduria (Little Tomato of Manduria) is an ecotype of tomato typical of Manduria, a city in the province of Taranto. In the local dialect, it is also called "Pummitori paisano". Tomatoes are used in many Apulian traditional dishes like friselle or some typical recipe with pasta, meat and fish. The region hosts at least four traditional varieties of tomato. These tomatoes are cultivated in little plots of land (1/2 - 2 hectares). They are sown in March and harvested from the second half of June to the first days of September. This ecotype does not