[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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4 \, H8 l( {8 \　　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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$ a6 _$ T4 z* J; u* N+ lrs238848.rs.hosteurope.deDelivery isn't included in price of $1,000 pizza( O& u4 @/ T5 Z
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NEW YORK - The city that brought you the $55 macaroni and cheese and an omelet that cost a grand now has a pizza to match.) ?' a$ m3 F# a3 i

. h+ L1 W+ y/ B9 D2 W5 }4 ^An East Side eatery has given a makeover to the city's fast-food favorite - and added a gulp-inducing $1,000 price tag., r5 @  ]( s/ y, m0 V- t& z
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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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# @( v  v1 B" s6 o- }- vrs238848.rs.hosteurope.de"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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; R4 j# l0 ]  o"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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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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8 j. g" Z, s; dSelimaj'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.  a* n% g% y, T' l/ g. A
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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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0 o+ S( `& L" \+ IA New York Daily News reporter who had a bite thought it "was tasty."rs238848.rs.hosteurope.de& l5 i2 n  z/ N

' \1 a3 L# C9 u. F6 e, Grs238848.rs.hosteurope.de"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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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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6 v3 n7 j% u7 g' C" f; y2 q  M" ?2 V  C"It's not bad," she said. "It's salty, it's fishy, but it's not overpowering."
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% R9 a8 t# L3 K- S  ]  ~1 a( L"It's tasty," she concluded, "but I would never pay for it."
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