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
San Marzano Oliveto to the history of Canelli. All were involved in the struggle between Asti, Alessandria and the Marquisate of Montferrat. From the mid-14th century San Marzano Oliveto was a fief of the Asinari, who also owned Costigliole d'Asti, Moasca and other villages. In 1280 Bonifacio Asinari, a rich merchant from Asti, left his wealth to his children, Bonifacio and Tommaso, who subsequently became the owners of San Marzano. In 1771, Philip Valentino Asinari became the first Marquis of San Marzano and Caraglio; his son Filippo Maria Antonio became a State Councilor, sent by Napoleon Bonaparte as ambassador to Berlin. In 1808