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
Burro percherón and concentration of the ingredients. Traditionally the burro percherón are prepared with grilled meat (in some parts of charcoal-roasted meat), avocado, Mexican cheese or chihuahua cheese , tomatoes, there are variants of this depending on the place that offers it, the costs are acceptable given the quantity of food that is obtained, at present the establishments serving burros percherones are on the rise and there are chains that manage franchises extending to several parts of the country. The existence of this food is relatively recent. It was rather a derivation from traditional burrito, made with wheat flour tortilla flour, in