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
Culture of Guam dishes are the Chorizo Breakfast Bowl, the Jamaican Grill, red rice as side dish cooked with red seeds of the achiote tree, and a Filipino-inspired dessert called the Banana Lumpia. "P. mariannus mariannus" is a feature of traditional Chamorro cuisine. Other local ingredients in Guam's cuisine include fresh fish, such as tuna, as well as breadfruit, coconut, papaya, taro, and yams. Chicharrón, Guyuria, Roskette, and Kalamai are typical dishes. Historically, Chamorro houses were raised on wooden posts or pillars of stone (called latte), and thatched with palm leaves. Their boats were kept in pillar-supported sheds near the water. The latte