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
Tenuta di San Liberato, Bracciano gardens. The grounds take the shape of a traditional English country garden interspersed with evergreen hedges, the latter adding a typical Italian individuality to the whole. A number of themed cultivated areas are also showcased, some evoking the past, such as the herb garden opposite the mediaeval church, inspired by the Orto dei Semplici motifs. Tenuta di San Liberato, Bracciano The Estate of San Liberato lies among woodland and hills gently sloping towards Lake Bracciano in Italy, near Rome, on an area that was once the city of Forum Clodii and which today is deemed to remain an area of