I heard about Di Fara (this teensy pizza parlor on a
corner in Brooklyn) a while ago, and now I’m determined to try it next time I’m
in New York.
Di Fara owner Domenico DeMarco immigrated to New York from
Italy in 1959 and has been tossing pies into the oven for about 50 years. His
pizza’s bubbly thin crust, minimalistic toppings and $5-per-slice price tag
epitomize good-old-fashioned pizza the way it was meant to be.
Shockingly, last year, the Health Department shut down Di
Fara’s for multiple health code violations, but after pushback from devout fans
and a major cleaning spree, the kitchen reopened for business. Waits can extend
up to two hours out their door each day!
Aspiring videographer Margaret Emily MacKenzie created this insightful documentary called "The Best Thing I Ever Done" about DeMarco and his methodical pizza-making last year.
It’s worth a watch.
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