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
Stefano Marzano 1998 he was a professor at the Domus Academy in Milan, and a member of the academy’s strategic board. In 1999–2001 he was a visiting professor at the Politecnico di Milano. Marzano is also the author and editor of several books on design. Marzano is a member of the European Design Leadership Board. He is an adviser to several design schools around the world : for example is Founding Dean and Advisory Board Member of THNK School of Creative Leadership. and chairman of the advisory board of the faculty of Design of the TUe, the Eindhoven University of Technology. In