[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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  J3 B6 U  [* `! N- s5.35.249.64　　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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  T! U9 P( q# h) Y, }- `: Z　　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 pizza
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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.7 O- X# g, F3 K! @
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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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# z4 H  X6 X2 x( \) }4 W人在德国 社区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.# t! J% R/ |% y
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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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8 e' q. y+ N. m9 A0 v* P5.35.249.64"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."/ M* [6 D; G6 |" R# ^

" k0 s% i8 J+ W# X) qAs of Wednesday, the pricey pie had been bought by only one customer - private investigator and restaurant regular Bo Dietl.& N' w1 q" A; O

. c. T7 |$ p5 N3 }"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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' F$ j8 O0 b2 r- JSelimaj'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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He said he experimented with truffles before settling on lobster and caviar.* t' r# n; h4 w# ~/ V* Z! f/ ~

3 A- \3 o% N- OAnd, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.# w( z& t: t% S1 {" F
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A New York Daily News reporter who had a bite thought it "was tasty."
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"I felt like I was eating a high-end appetizer," he said. "The blend of the dough and the creme fraîche sauce and the fish - it all seemed to work well together."0 Q. L, w4 q$ a6 W) F$ Y

/ v9 [+ x# H8 Y; {! i9 `Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.5.35.249.644 x8 q2 F0 k4 L, C6 Z4 p6 I" o
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"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."& U7 Q  O$ r" b7 S4 }* G4 |
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