[国际新闻] 纽约餐厅超名贵薄饼 售价一千美元

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美国纽约市一间餐厅推出堪称全球最名贵的意大利薄饼，采用6种鱼子酱及新鲜龙虾炮制，每个盛惠一千美元。这款超豪薄饼直径30厘米（12吋），可以切成8块，每块售价125美元。薄饼贵在选用6种珍贵鱼子酱及新鲜龙虾制作，再以法式酸奶油及细香葱作配料。/ |) S& N( I/ W9 K: @
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　　它是餐厅老板塞利马杰花了逾一年时间研制，至今已售出一个。由于预备材料需时，鱼子酱要在提早落订，因此顾客想吃的话，必须在一日前预订。这款薄饼究竟是否物有所值，实在见仁见智，但塞利马杰就对这款薄饼充满信心，认为吃得起的顾客一定会回头再光顾。但顾客如果还有余钱，可以光顾邻近一间餐厅，它推出了一款金箔雪糕新地，上铺23卡金叶，一客要1000美元。4 c. [6 j( J6 J) g+ Z
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　　塞利马杰29年前由阿尔巴尼亚移居纽约市，在当地开了6家意大利薄饼餐厅。其中只有位于曼哈顿的Nino's Bellissima餐厅，才推出这款名贵意大利薄饼。他相信，这种豪华薄饼大有市场，因为它非常美味，顾客一定会再次光顾。5.35.249.64- s% V) y+ ]; u8 J

) s5 `  d' L$ }Delivery isn't included in price of $1,000 pizza1 N4 v; ]# R! n7 U( `* I

6 `. `9 _: K1 k5 _NEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.
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3 j1 f8 B- o; d& Q人在德国 社区An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.
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"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."
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As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.
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"When (Selimaj) told me about it, I thought he was on crack," Dietl said. "But eating it was like Disney World. The balls of caviar just pop in your mouth. It was an exciting taste."9 V: K" a7 d' W1 z5 q
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Selimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.( X, J7 g* D( L2 j; h

' Q0 r# d5 p, CHe said he experimented with truffles before settling on lobster and caviar.8 N  E9 i+ i% G+ e/ C( R

( t, j( }& Y$ c- V' W5 @! w, c5 QAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.3 [& T# `1 q' ]/ ?5 U( D! }( D" p8 c) p% F
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A New York Daily News reporter who had a bite thought it "was tasty."- Q9 X0 R! }% a
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"I felt like I was eating a high-end appetizer," he said. "The blend of the dough and the creme fraîche sauce and the fish - it all seemed to work well together."- t  `& K% \% w+ b/ p

2 {, H7 ]; o" \# ECustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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; x( a" s" c) N! o"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."# i( |2 {/ Q( r+ Z
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"It's tasty," she concluded, "but I would never pay for it."2 ]0 J  D: m9 x3 k$ J

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