[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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　　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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0 Z! y3 o4 J$ m　　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! g2 {8 B6 {* X7 T4 B+ b

) ^/ E, `& ?2 X; w1 z) ?* }- Xrs238848.rs.hosteurope.deNEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.
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$ {+ w& d$ F, \8 {/ Trs238848.rs.hosteurope.deAn East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag.0 |+ K( T0 ~7 i8 T( ?( p5 Z1 M
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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.2 ^; h! U- A( e
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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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"It's something special. It's a pizza for people who like luxury. It's the most expensive pizza on Earth."  \4 ^8 m- n8 I  K
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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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& U7 y9 F+ f& {  n2 c* urs238848.rs.hosteurope.deHe said he experimented with truffles before settling on lobster and caviar.
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8 Y7 Q4 v! Q' C3 ^And, yes, there's a markup, but a pie costs $720 to make, he said. Orders have to be placed 24 hours in advance.
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A New York Daily News reporter who had a bite thought it "was tasty."
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0 C% U! L+ F! m$ d& G' ]"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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0 v& s( ]4 i7 C" k4 s/ p9 F  FCustomer 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.": [  S0 G$ t. u6 c: z1 K
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"It's tasty," she concluded, "but I would never pay for it.": n  V, v) v' E: r3 O# z
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