[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。2 A) Y1 J/ h. Q+ x3 W
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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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　　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。7 ]7 c  j' Q1 ~/ z
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Delivery isn't included in price of $1,000 pizza9 M6 ?* ?9 I* d' i

5 u# C& ]: a3 Z) {- G/ u& \: l: jrs238848.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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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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% o( _+ t4 K. a- f) x7 E7 ~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.7 G# h* a2 [7 h0 E; V
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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."
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0 {1 z. W" S3 r1 ?8 ]% JAs 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."人在德国 社区, m6 C% o( Y2 c3 \- f' ^- E

. g' ]1 Q4 I0 p# [* irs238848.rs.hosteurope.deSelimaj's pizza price matches the $1,000 omelet that graced Le Parker Meridien hotel's menu in 2004 and makes the truffle-topped mac and cheese at the Waverly Inn look like a relative bargain.& U$ A1 W5 @4 w4 c% i% l
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He 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 $720 to make, he said. Orders have to be placed 24 hours in advance.
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& o6 m) _. T( ^2 h6 c# v, ~: MA New York Daily News reporter who had a bite thought it "was tasty."
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$ v3 T% A( c0 x6 j1 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."3 \% [3 t  p+ R) [  v3 [: t

. h& l0 Z6 n( uCustomer 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."- x; Q$ j* \  x$ f' l' A2 D8 d3 t

) h. o5 h6 W8 m2 u"It's tasty," she concluded, "but I would never pay for it.") h  I" X9 T2 S- ]* p" G
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