[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。% G2 j' k% g6 V7 R1 m5 H  D: \' v

4 ^5 V5 x5 r( G0 X8 t4 H　　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。* D3 W# f2 P7 \: 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。
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Delivery isn't included in price of $1,000 pizza5.35.249.64% ^9 Z8 x' R  V7 A/ Y

5 E9 z/ A, @7 U3 v/ V- z& UNEW 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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An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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Nino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.6 X& Q* F* _  a! @
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"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."
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- K, u+ w5 ^% V4 R! J4 jAs of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.5.35.249.643 G6 g7 ]$ V# H+ n& S5 x$ l

* _# x# ]7 V  S+ V& {4 Y"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.4 X' F* p& m% ^- _; f9 R
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He said he experimented with truffles before settling on lobster and caviar.
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" t4 E2 J8 ^5 H- D; U& I. N5.35.249.64And, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.( h' j7 j9 A: X& i) i7 I6 |
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A New York Daily News reporter who had a bite thought it "was tasty."5.35.249.642 q/ @$ i# Q% B, _

' K6 I# ^6 C# s2 [2 P, h5.35.249.64"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."5.35.249.64/ b6 W$ i6 y7 h9 O9 S; _
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Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.$ ]- [6 }8 u& L; K

# I* [5 j" V6 k4 ^/ \/ \"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."
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"It's tasty," she concluded, "but I would never pay for it."
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