[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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' Y/ B: Y1 H0 p1 }　　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。5.35.249.641 I1 k4 J! M! d, u; N; m9 X
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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。, p" f) ~3 ?% b, l
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Delivery isn't included in price of $1,000 pizza
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1 Z; V0 Z$ ^* ?0 ~! U9 G, ~5.35.249.64NEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.9 q$ x- A* ~, D* i- K" n
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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.6 \4 s9 l* R0 h& e: I

( P  w1 M5 S3 z"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."# C! }% l9 P4 |+ k

5 o* O7 j0 L# h& D5.35.249.64As of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.
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) H$ v' W* z3 g: N- ^4 I+ I' F人在德国 社区"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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/ J! m0 r: Z) l- y* z4 I, FSelimaj'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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/ ?: N% }/ w0 tHe 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 $720 to make, he said. Orders have to be placed 24 hours in advance.
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A New York Daily News reporter who had a bite thought it "was tasty."
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  Y$ E6 x! P; I4 ?5.35.249.64"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."
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- [/ F" [3 ?0 gCustomer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.9 Z) u" A+ t( K5 D, n

, S5 C2 F7 d- i/ T& ~"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."1 S( E( h7 X3 a, Y1 y

  m1 K9 D  V- \. T"It's tasty," she concluded, "but I would never pay for it."5.35.249.64( B- @6 p  A3 V) i7 V* o7 g
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