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
Brindisi fresh lemons and enriched with water, sugar and alcohol. Brindisi cheeses are mostly from sheep, due to the significant ranching of sheep and goats. In the summer they produce ricotta, which can be eaten fresh or matured for a few months so that it has a stronger flavor. Typical of the winter season are the Pecorino, ricotta and strong ricotta (or cottage cheese). It is used to flavor spaghetti sauce or spread on bruschetta. Fresh popular cheeses are burrata, junket, Manteca cheese, mozzarella or Fior di latte. Vegetables are the true protagonist of the traditional diet of Salento. Depending on