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标题: [国际新闻] 纽约餐厅超名贵薄饼 售价一千美元 [打印本页]

作者: 日月光    时间: 2007-3-15 08:35     标题: 纽约餐厅超名贵薄饼 售价一千美元

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。9 I0 f0 q& ]7 e+ f
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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。
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% V$ ^) a" f! u' e  F/ K  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., v" J, {: w2 n( i* W

' X6 n% B& ~) WAn East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.
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# T& |) T6 p2 {6 r/ g1 F1 f5 ZNino's Bellissima Luxury Pizza is piled high with 8 ounces of caviar, slices of fresh lobster, wasabi and chives on a creme fraîche sauce.
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: z! I/ h1 \1 p0 Y+ K! _* Z1 r8 i"It's not for everyone," says Nino Selimaj, owner of the restaurant, who recommends washing down the creation with Dom Perignon rather than Coca-Cola.0 m$ K9 X  R, g; Z
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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."9 g% M7 }) }8 ?* X7 h+ O, [
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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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7 U0 K" D( o# B* K& Z/ D"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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2 Y& q( I' B5 H& ^. [& X; n( ZHe 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." p1 |  ?- `3 Q" I

/ Q: N( W6 u$ _* x0 E9 u9 T: G# NA 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."
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$ _% @6 W8 D1 [Customer Lori Irushalmi, 33, a Manhattan mom, tried a free slice Wednesday, folding it in two like a true New Yorker.
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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."
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