[国际新闻] 纽约餐厅超名贵薄饼 售价一千美元

日月光

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。
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3 l0 O& Y. l5 l8 H人在德国 社区　　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。
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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。- n/ {; c0 N5 O( k* Z+ e* E* n9 i, a

* }& c% H) U4 w7 T: B. F, ~Delivery isn't included in price of $1,000 pizza9 E0 E6 N% l5 }3 r# d: \  j" v' d+ m

% M( X7 D. \& A9 d7 q, mNEW 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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) B- e/ ^2 f6 F+ Y( j* A. e( X* [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 $1,000 price tag.
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" E: \+ e# l' i. P$ PNino'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.7 i1 z- Z& u- c) r7 J

6 A& U! t% @9 \* V+ X"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth.". u# k) E1 a1 G+ u
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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."
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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.
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5 @0 ?  t+ v" R0 z1 C5 ?8 \He said he experimented with truffles before settling on lobster and caviar.
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And, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance." i0 n. X' [! a- {8 A- W2 `% k$ |

4 l7 D: ?9 f4 K1 b, HA New York Daily News reporter who had a bite thought it "was tasty."/ u0 b. o: @. F+ j( B5 [

5 ~. i5 o7 q* D* c3 d: o4 Y) A"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."2 e6 n1 }- s% B4 e

3 G* S& N3 q1 D$ y" F# r! I6 sCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.0 S( \/ c( C' b9 q
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"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."" s8 r( `( c" P$ x7 {
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"It's tasty," she concluded, "but I would never pay for it.". _# S, O( j2 w& c8 o5 t; f# m/ O6 k2 v( \

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